Nothing beats the combination of peanut butter, caramel, and chocolate when you want something sweet and satisfying.
These gluten free peanut butter caramel bars bring all three flavors together in one amazing dessert that nobody will believe is actually gluten free.
The rich peanut butter filling sits on top of a buttery almond flour crust, and everything gets covered with a smooth layer of melted chocolate.
What makes this recipe so special is how simple it really is to put together. You don’t need any fancy equipment or hard to find ingredients. Most of the items you probably already have in your kitchen right now.
These bars are perfect when you need to bring something to a party or gathering. They look fancy and taste incredible, but they won’t stress you out to make. You can prepare them the day before and keep them in the fridge until you’re ready to serve.
What Makes This Recipe Special
Actually Tastes Like Real Candy Bars: These bars taste so much like store bought peanut butter candy bars that people won’t believe they’re homemade and gluten free.
Stores Like a Dream: These bars actually get better after sitting in the refrigerator overnight.
The flavors blend together and the texture becomes even more perfect. They stay fresh in the fridge for up to a week, so you can make them ahead of time for meal prep or special occasions.
Satisfies Multiple Cravings: When you eat one of these bars, you satisfy cravings for chocolate, peanut butter, caramel, and something sweet all at the same time.
This means you’re less likely to keep searching through your kitchen for something else to eat afterward.
The combination of flavors is so satisfying that one piece usually does the trick, unlike some desserts that leave you wanting more and more.
Ingredients
For The Crust
- 1 1/3 cups Almond Flour
- 1/4 cup Butter, cut it into small pieces
- 1/3 cup Granular Sweetener
- 1/4 teaspoon Salt
For The Peanut Butter Filling
- 1/4 cup Heavy Whipping Cream
- 1/4 cup Butter (unsalted)
- 2/3 cup + 2 tablespoons Creamy Peanut Butter
- 1/2 cup Powdered Sweetener
- 3/4 teaspoon Caramel Extract
For The Topping
- 4 oz Chocolate Chips (I recommend using Sugar Free ones to make it low carb)
- 1 tablespoon Butter
How To Make
Follow these simple steps:
Step 1
Preheat the oven to 350°F.
Step 2
Combine the almond flour, sweetener, and salt. Add them to a food processor. Pulse 2-3 times and then add the butter cubes and pulse. Quickly the mixture will become crumbly.
Step 3
Press this mixture into the bottom of a metal 8×8 inch baking pan and bake for 13-15 minutes until golden brown. Then, allow it to cool for 20-30 minutes.
Step 4
To make the peanut butter filling- combine the peanut butter and butter in a microwave safe bowl and microwave until melted.
Then, add in the powdered sweetener along with the heavy cream. Pour it over the crust and spread evenly. Place in the fridge for at least 30 minutes.
Step 5
Make the chocolate topping- combine the sugar free chocolate and butter in a microwave-safe bowl.
Microwave in 20-second intervals until melted, Whisk well. Then, spread over the filling and place in the fridge for an hour. That’s it!
Tips
1. Let Your Crust Cool Completely
This is probably the most important step that people skip, and it’s why their bars sometimes turn out messy.
After you bake the almond flour crust, it needs to cool for at least 20-30 minutes before you add the peanut butter filling. If you pour the filling over a hot crust, the butter in the filling will melt too much and make everything runny.
The filling won’t set properly and might even seep into the crust, making it soggy. A properly cooled crust will be firm to the touch and won’t feel warm anymore.
2. Press the Crust Firmly and Evenly
When you’re pressing the almond flour mixture into your pan, you really need to put some effort into it. Use the bottom of a measuring cup or your hands to press down hard all over the surface.
The mixture should feel compact and solid, not loose and crumbly. Pay special attention to the corners and edges where the mixture tends to be thinner.
If you don’t press firmly enough, your crust will be too fragile and might crack when you try to cut the bars later.
An unevenly pressed crust will also bake unevenly, with some parts getting too brown while others stay too light. Take your time with this step and really make sure every part of the crust is pressed down with the same amount of pressure.
3. Don’t Skip the Chilling Time
Each layer needs proper time to set in the refrigerator, and trying to rush this will ruin your bars. The peanut butter filling needs at least 30 minutes to firm up before you add the chocolate layer.
If you add the chocolate too soon, it will melt the filling and everything will mix together into a mess. After you add the chocolate layer, the bars need at least an hour to set completely before cutting.
If you try to cut them too early, the layers will slide around and you’ll end up with sloppy, uneven pieces.
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Frequently Asked Questions
How do I know when the crust is done baking?
The crust is ready when it’s golden brown around the edges and looks set in the middle. This usually takes 13-15 minutes, but every oven is different.
The surface should look dry, not wet or shiny. If you gently touch the center with your finger, it should feel firm and not leave an indentation.
Gluten Free Peanut Butter Caramel Bars
Ingredients
For The Crust
- 1 1/3 cups Almond Flour
- 1/4 cup Butter cut it into small pieces
- 1/3 cup Granular Sweetener
- 1/4 teaspoon Salt
For The Peanut Butter Filling
- 1/4 cup Heavy Whipping Cream
- 1/4 cup Butter unsalted
- 2/3 cup + 2 tablespoons Creamy Peanut Butter
- 1/2 cup Powdered Sweetener
- 3/4 teaspoon Caramel Extract
For The Topping
- 4 oz Chocolate Chips I recommend using Sugar Free ones to make it low carb
- 1 tablespoon Butter
Instructions
- Preheat the oven to 350°F.
- Combine the almond flour, sweetener, and salt. Add them to a food processor. Pulse 2-3 times and then add the butter cubes and pulse. Quickly the mixture will become crumbly.
- Press this mixture into the bottom of a metal 8×8 inch baking pan and bake for 13-15 minutes until golden brown. Then, allow it to cool for 20-30 minutes.
- To make the peanut butter filling- combine the peanut butter and butter in a microwave safe bowl and microwave until melted.Then, add in the powdered sweetener along with the heavy cream. Pour it over the crust and spread evenly. Place in the fridge for at least 30 minutes.
- Make the chocolate topping- combine the sugar free chocolate and butter in a microwave-safe bowl.Microwave in 20-second intervals until melted, Whisk well. Then, spread over the filling and place in the fridge for an hour. That’s it!