Description
These Peanut Butter Shortbread Bars feature a buttery, crumbly shortbread base topped with a rich vegan caramel layer and a smooth chocolate-peanut butter topping. Perfectly sweetened with coconut sugar and maple syrup, these bars are vegan-friendly and gluten-free when using a gluten-free flour blend. They require baking, chilling, and a no-bake topping for a delicious layered treat that’s easy to slice and enjoy as a dessert or snack.
Ingredients
Scale
Shortbread Crust
- 1 ½ cups all-purpose flour (or gluten-free all-purpose flour)
- 1 tablespoon milled flaxseed
- 4 tablespoons coconut sugar (or light brown sugar)
- ½ teaspoon sea salt
- ¼ cup smooth peanut butter (e.g., NutShed Original Peanut Butter)
- ½ cup vegan butter (room temperature)
- 2 tablespoons water
Caramel Layer
- 1 cup smooth peanut butter (e.g., NutShed Original Peanut Butter)
- ¾ cup pure maple syrup
- ¼ cup coconut oil (solid)
- 1 teaspoon vanilla extract
- 1 teaspoon sea salt
Topping
- 8.5 oz vegan chocolate
- 3 tablespoons smooth peanut butter (e.g., NutShed Original Peanut Butter)
Instructions
- Preheat Oven and Prepare Pan: Preheat your oven to 175°C (350°F). Lightly grease the base and sides of an 8-inch square pan with oil or vegan butter and line with parchment paper for easy removal.
- Make Shortbread Dough: In a food processor, combine the flour, milled flaxseed, coconut sugar, sea salt, peanut butter, vegan butter, and water until the mixture forms a sticky dough. Press the dough evenly into the prepared pan and smooth the surface with a spatula or flat-bottom glass. Prick the dough gently several times with a fork to allow for even baking.
- Bake Shortbread: Bake the crust for 15-18 minutes until it turns slightly golden. Remove from the oven and allow it to cool completely to room temperature.
- Prepare Vegan Caramel: In a heat-resistant bowl, combine the peanut butter, maple syrup, solid coconut oil, vanilla extract, and sea salt. Heat this mixture over a double boiler (bain-marie), stirring continuously until it melts into a smooth caramel sauce.
- Assemble Caramel Layer: Pour the warm caramel evenly over the cooled shortbread crust. Place the pan in the freezer and let it set for at least 4 hours or overnight for best results.
- Make Chocolate-Peanut Butter Topping: Melt the vegan chocolate and peanut butter together over a double boiler until smooth and combined. Pour this mixture over the set caramel layer and refrigerate for 15-20 minutes until firm.
- Slice Bars: To cut the bars cleanly, heat a sharp knife by placing it in boiling water, then wipe it dry. Gently slice the bars, letting the warm knife glide through the chocolate and caramel layers.
- Storage: Store the bars in an airtight container in the fridge and consume within 3-5 days. Alternatively, freeze any leftovers and thaw as needed.
Notes
- Use gluten-free flour to keep the bars gluten-free.
- For a nut-free version, substitute peanut butter with sunflower seed butter (adjust caramel layer accordingly).
- Ensure the peanut butter and vegan butter are at room temperature for better mixing.
- Heating the knife before slicing prevents cracking of the chocolate topping.
- Bars can be stored in the freezer for up to 3 months; thaw in the fridge before serving.
