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  • 2 cups coconut oil
  • 1/2 cup Vermont maple syrup
  • 1/2 teaspoon salt
  • 1 cup cocoa powder
  • 1 1/2 cups natural peanut butter, room temperature
  • 8 tablespoons unsalted butter, room temperature
  • 1/2 cup Vermont maple syrup
  • 1/4 teaspoon salt (a bit more if you don't use salted peanut butter)


  1. Melt coconut oil in double broiler with maple syrup and salt. Sift in cocoa powder and stir well until mixture becomes smooth and dark.
  2. Line a 9-inch square glass dish with plastic wrap. Pour half the chocolate mixture into the dish and place in freezer until hard, 20 to 30 minutes. Meanwhile make peanut butter filling.
  3. Using a stand mixer with whisk attachment, beat peanut butter and butter about 5 minutes, until mixture is fluffy. Beat in maple syrup and salt. 
  4. Once chocolate layer is frozen, spread peanut butter filling over top. Place in freezer until firm, about 30 minutes.
  5.  If remaining chocolate mixture has hardened, reheat to make it liquid again. Once peanut butter filling is firm, pour over remaining chocolate mixture.
  6. Place in freezer 30 more minutes or longer. 
  7. When you are ready to cut into squares, remove dish from freezer and allow it to sit on the counter about 10 minutes and then lift up the plastic wrap, which allows for a little easier release.  Cut into very small squares as this is quite rich.
  8. Refrigerate squares, as coconut oil is very soft at room temperature. Remove from fridge about 10 minutes before you want to eat one to allow it to soften up a bit.
Recipe by Nancy Vienneau and Third Thursday Potluck  

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The recipe was originally published as Dark Chocolate Peanut Butter Bars on

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