Oh, hey there. Today I have one of my very favorite addictions for you – chocolate & peanut butter. Is there anything better?
Ever since making my “raw” brownies + peanut butter pattie dough, I couldn’t help but wonder how the two would pair together. Just as I suspected, they make one seriously sweet couple. I mean look at ’em. Look at ’em, would ya?!
How could you go wrong when you start with a base that looks like this?!
This recipe, so simple. And so quick!
First make your brownie layer with 5 ingredients, then your PB layer with 4 ingredients. Smash one on top of the other, just like when you were a kid making mud pies in your backyard (am I the only one?) Next thing you know, bam! You have a 2-layer no-bake PB-chocolate dream on your hands.
I could cozy up next to these bars alllll night. Don’t even get me started on if they were crumbled over ice cream. Whoa mama.
The chocolate layer complements the peanut butter layer perfectly and they remain tender, soft and not too sweet. These make a lovely dessert, mid-afternoon snack or post-workout bite. I kept mine in the freezer by preference and nibbled on corners throughout the day. They go perfect alongside ice cold almond milk. Good thing we had new friends move into the neighborhood to share with or I’d have eaten these all by myself!
2-Layer No Bake Peanut Butter Brownie Bars
- 1 cup raw walnuts
- 1/2 cup raw almonds
- ~1 cup dates (medjool or deglet noor // pitted)
- 1/4 cup semisweet or dark chocolate chips (non-dairy for vegan)
- 1/2 heaping cup unsweetened cocoa or raw cacao powder
- 1 pinch sea salt
PEANUT BUTTER LAYER
- 1/2 cup pitted dates
- 1/2 cup raw almonds
- 1 cup roasted salted peanuts (if unsalted, add salt to taste)
- 1/2 cup natural salted peanut butter (if unsalted, add salt to taste)
- To make the brownie layer, pulse dates in the food processor until small bits remain. Remove from processor and set aside in a small bowl. Add walnuts, almonds, chocolate chips and cocoa powder in the processor and pulse until well combined. Then, while the processor is running, drop small bits of the dates in until a dough is formed. It should begin to ball up at some point. If it remains too dry, add a couple more whole (pitted) dates until a dough is achieved.
- Press into an 8×8 pan (or one of similar size // adjust if altering batch size) lined with parchment or plastic wrap. This makes it easier to lift out and cut.
- Press until flat using your hands or a spatula. Pop in the freezer.
- To make peanut butter layer, process dates until small bits remain. Remove and set aside in a bowl. Then add raw almonds and peanuts and pulse until small bits remain. Add back in peanut butter and the dates and process until well combined. Press on top of brownie layer until smooth. Using plastic wrap or parchment can help get it completely flat.
- Freeze for at least 15 minutes before removing from pan and cutting. Cut into about 20 squares (I cut mine too big and would prefer smaller bites // adjust if altering batch size). Store in an airtight container to keep fresh. I keep mine in the freezer so they stay fresh for weeks.