These Chocolate Peanut Butter Bars stack creamy peanut butter fudge and rich ganache into one seriously decadent low carb treat. Packed with sweet and salty goodness, you’d never guess they’re sugar-free and gluten-free.

Jump to:

• ❤️ Why You'll Love This Chocolate Peanut Butter Bars Recipe
• 🛒 Ingredients for Peanut Butter Chocolate Fudge
• 🔪 How to Make Chocolate Peanut Butter Bars
• 💡 Tips
• ☑️ Storage Instructions
• 🔄 Substitutions and Additions
• Why Won’t My Ganache Set Up?
• Can I Make These Bars Dairy-Free?
• My Chocolate Layer Looks Dull, What Happened?
• How Do I Keep the Layers From Blending Together?
• 🍽️ More Chocolatey Treat Recipes

❤️ Why You'll Love This Chocolate Peanut Butter Bars Recipe

• Rich milk chocolate ganache
• Creamy peanut butter fudge
• Layered into decadent dessert bars
• Topped with flaked sea salt
• Sugar-free, gluten-free and low carb

There’s no denying the magic that happens when peanut butter and chocolate meet, but these bars go beyond the usual duo. The peanut butter layer is thick and creamy, almost like a fudge, and the milk chocolate ganache on top adds a soft richness that makes it impossible to each just one…then again, no one says you have to!

While, the a sprinkle of sea salt on top is optional, I highly recommend it because it adds the most delicious contrast in flavor. Low carb and gluten-free, these creamy, chocolatey bars fit into all kinds of sugar-free diet plans. But trust me, with one taste you will see they are even better than any of the sugary versions.

For other chocolate treats you can feel good about serving, be sure to check out my Easy Chocolate Mousse and Gluten Free Banana Chocolate Chip Muffins.

🛒 Ingredients for Peanut Butter Chocolate Fudge

• Peanut butter
• Sugar-free chocolate chips
• Mascarpone cheese
• Butter
• Heavy cream
• Monk fruit/allulose
• Brown monk fruit/allulose
• Vanilla extract
• Salt

*Exact measurements are listed in the recipe card below.

🥣 Recommended Tools

• Saucepan
• Mixing bowl
• Whisk
• 8 x 8 Casserole dish
• Parchment paper
• Offset spatula

🔪 How to Make Chocolate Peanut Butter Bars

For the Peanut Butter Layer

Add the butter and both sweeteners to a saucepan over medium low heat.

Once melted, add in the peanut butter and mascarpone cheese.

Whisk until both are melted and well combined.  Then remove from the heat and stir in the vanilla extract.

Pour into a 8 x 8 casserole dish that’s been lined with parchment paper and smooth the top with an offset spatula.

Freeze for ½ hour.

For the Chocolate Layer

Add the heavy cream to a microwave safe bowl and heat on high for 1 minutes, then add in the chocolate chips.

Pour over the peanut butter layer.Allow to sit on the counter for 10 minutes, then whisk until all the chocolate has melted.

Pour over the peanut butter layer.

Chill it in the fridge for at least 4 hours or overnight.  If you’d like to add the flaked sea salt, it’s best to do it after about ½ hour, this way it still stay on the top, stick to the chocolate and won’t sink.

Once the bars have completely set, cut into bars and serve.

💡 Tips

• Line the pan with parchment with extra overhang so you can lift the bars out cleanly.
• Chill overnight if possible, for super clean layers and the best texture.
• Stir the peanut butter mixture constantly to prevent scorching at the bottom of the pan.
• Use good-quality sugar-free chocolate chips for a smoother ganache that doesn’t get grainy.
• For clean slices, wipe your knife between cuts and dip in hot water as needed.

☑️ Storage Instructions

Fridge: Store your bars tightly covered in the fridge for up to 7 days.   

Freezer: You can also freeze them in a single layer, then transfer to a sealed bag or container. Thaw in the fridge or at room temp for about 15–20 minutes before eating

🔄 Substitutions and Additions

• Chocolate: Use a mix of milk and dark sugar-free chocolate chips if you want a slightly deeper chocolate flavor.

• Swirl: Add a swirl of peanut butter on top of the chocolate before it sets for a marbled look.

• Nuts: Mix in a handful of chopped peanuts or almonds into the peanut butter layer for crunch.

• Cream cheese: Swap mascarpone for softened cream cheese if that’s what you have.

• Extract: Add a splash of maple extract to the peanut butter layer if you want a warmer, fall-inspired flavor.

• Almond butter: Try it with almond butter for a slightly nuttier take.

Why Won’t My Ganache Set Up?

It likely needs more time or the peanut butter layer underneath was still warm. Chill it overnight for best results.

Can I Make These Bars Dairy-Free?

Yes, swap the mascarpone for a dairy-free cream cheese and use coconut cream in place of heavy cream.

My Chocolate Layer Looks Dull, What Happened?

Overheating can cause chocolate to lose its shine. Let the hot cream sit on the chips, then stir gently without overheating.

How Do I Keep the Layers From Blending Together?

Make sure the peanut butter layer is firm from the freezer before adding the ganache.

🍽️ More Chocolatey Treat Recipes

• Fudgy Double Chocolate Brownies
• Chocolate Covered Frozen Bananas
• Almond Joy Protein Shake
• Ricotta Chocolate Chip Muffins