These sweet and salty bars are a crowd pleaser. 3 tasty layers: a gluten-free chocolate base, creamy peanut butter filling, and dark chocolate topping. Bring these bars to your next gathering - friends and family will love you for it!
Preheat: Preheat oven to 350°F (177°C). Line 1 (8-inch) square baking pan with parchment (see note 3).
Chocolate Crust: Add almonds to a food processor and pulse until finely ground. Add cocoa powder, dates, maple syrup, and coconut oil. Process until well mixed. Transfer the mixture to the baking pan. Add rice cereal and oats, and use your fingers to mix (note 4). Then pack down firmly to create the first layer. If the dough is sticking, lightly wet your hands with water and continue. Bake for 10 minutes, or until the dough no longer looks damp. Let cool for 5 minutes.
Peanut Butter Filling: In a medium bowl, stir together peanut butter, coconut oil, maple syrup and salt until smooth. Spread filling over crust. Use the back of the spoon to spread evenly. Refrigerate the pan while you prepare the topping.
Dark Chocolate Topping: Gently melt the chocolate in a double boiler. Whisk in coconut oil and cocoa powder until smooth. Whisk in the maple syrup and vanilla. Pour over the peanut butter filling.
Chill: Refrigerate until the chocolate topping is firm (about 2 hours). Sprinkle with flaky salt, then release from the pan and cut into bars. Refrigerate extra bars in an airtight container.
Notes
Peanut butter: All natural peanut butter has a tendency to separate, so stir vigorously to mix before using. If you only have salted peanut butter, you can still use it; but add the salt to the peanut butter filling in small increments, and adjust to taste if needed.
Chocolate: High-quality dark chocolate with about 80% cocoa doesn't usually contain dairy, but read the labels to confirm if you need it to be vegan.
Baking pan alternative: If you have a square baking pan with a removable bottom, use it! In a pinch, you can use a 9-inch square baking pan instead (layers will be slightly thinner). If you're doubling the recipe, you can use one 13 x 9-inch rectangular baking dish instead of two smaller square pans.
Technique tip: You could do this mixing step in a bowl if you'd like, but I usually do it right in the pan to save dishes.
Baking by weight: For the most reliable results, we recommend measuring by weight when baking. Ingredient weights are provided in metric.