No-Bake Peanut Butter Cookie Dough Bars with Chocolate Ganache

You’ve discovered the ultimate chocolate and peanut butter pairing. When I need a dessert for a gathering—holiday party, birthday, or summer barbecue—I make these No Bake Peanut Butter Cookie Dough Bars with Chocolate Ganache. The name is long but it perfectly describes the layers and flavors you’ll enjoy.

If baking feels intimidating, a no-bake recipe is a great place to start—no oven required, and these bars come together quickly. They rely on a handful of pantry staples and deliver a rich, balanced dessert that’s gluten-free, dairy-free, and refined sugar-free.

The cookie dough base uses almond and coconut flours and is sweetened with maple syrup. The three-ingredient ganache is effortless to make and adds the perfect chocolate contrast to the salty peanut butter base.

A swirl of extra peanut butter and a sprinkle of flaky sea salt on top take these bars to the next level.

These no-bake peanut butter bars are simple and satisfying—perfect for parties or any time you want a sweet treat. If you try them, tag me on Instagram at @olivia.adriance and let me know what you think.

Ingredients for Healthy Peanut Butter Cookie Dough Bars

These bars skip powdered sugar and graham crackers and use wholesome ingredients for a sweet and salty treat.

• Nut butter: Use creamy peanut butter for the best flavor and texture. If you’re peanut-free, almond or cashew butter are good substitutes.
• Flour: A mix of almond and coconut flour keeps the bars gluten-free and helps the base hold its shape. Almond flour adds nuttiness while coconut flour contributes mild sweetness; together they create the ideal consistency.

• Maple syrup: Keeps the recipe refined sugar-free—just six tablespoons total. Honey may work as a substitute, though I haven’t tested it.
• Salt: A touch of salt amplifies the chocolate’s richness and the buttery quality of the base. I use kosher salt in the dough and ganache, then finish with Maldon flaky sea salt for texture.

• Chocolate: Use dairy-free chocolate chips if you want to keep the bars dairy-free. Choose a high-quality, minimally sweetened option for best results.
• Coconut cream: For the ganache I use the thick cream from a chilled can of coconut milk or a can of coconut cream. If you’re using coconut milk, spoon off the thick top layer and reserve a few tablespoons of the remaining liquid to thin the ganache as needed. If you buy canned coconut cream, stir in a little water to reach a pudding-like texture.

How to Make Peanut Butter Cookie Dough Bars with Chocolate Ganache

MAKE THE BARS

In a medium bowl, combine the peanut butter, almond flour, coconut flour, melted coconut oil, maple syrup, vanilla, and kosher salt. Stir with a spatula until a thick, even dough forms.

Line an 8×8-inch baking dish with two pieces of wax paper in a criss-cross pattern to make removal easy. Press the dough evenly into the pan.

MAKE THE GANACHE

Over low heat, combine the chocolate chips and coconut cream in a small saucepan. Stir frequently to prevent scorching. Add ½ teaspoon kosher salt and a tablespoon or two of the reserved coconut water (or plain water if using canned coconut cream) to thin the mixture. Add liquid slowly until the ganache reaches a creamy, pudding-like consistency.

ASSEMBLE

Spread the ganache evenly over the pressed peanut butter dough. Drizzle extra peanut butter on top and use a toothpick or knife to create swirls. Finish with flaky sea salt if desired.

Refrigerate for about an hour to set the ganache and firm up the bars. Slice and serve chilled or at room temperature. Enjoy.

Other Peanut Butter Recipes For You To Try

• 5 Ingredient Chocolate Covered Peanut Butter Mousse
• Double Chocolate Zucchini Blender Muffins
• Peanut Satay Lettuce Cups
• No-Bake Peanut Butter Pretzel Bars
• Healthier PB&J Protein Bars