No Flour Peanut Butter Bars Recipes

FLOURLESS PEANUT BUTTER CHOCOLATE CHIP BARS

Steps:

• Preheat the oven to 350ºF and line a 9x9 baking pan with parchment paper.
• In a large mixing bowl, combine the cashew butter, coconut sugar, banana, eggs, baking soda, cinnamon and salt, and stir well to create a smooth, runny batter. Fold in the chocolate chips.
• Pour the batter into the baking pan and bake the bars for about 20 - 24 minutes, until the top is firm and lightly golden. Cool completely before slicing and serving. Store leftovers in an airtight container in the fridge for up to 1 week.

FLOURLESS PEANUT BUTTER BARS

Steps:

• Preheat oven to 350F and line a 8x8 pan with parchment paper.
• Combine peanut butter and coconut sugar with a hand mixer in a large mixing bowl until well combined.
• Add the coconut oil, almond flour, coconut flour, baking powder, and 1/2 cup of the chopped peanuts and stir until combined.
• Pour mixture into the baking pan and top with the extra 1/4 cup of chopped peanuts.
• Bake for 25-30 minutes, until top is browned and edges are crispy.
• This is crucial - you need to let the bars cool completely before cutting or they will fall apart.
• Once cool, cut bars and store in an airtight container in the fridge. They will solidify more once the bars are refrigerated.

NO-FLOUR PEANUT BUTTER BARS

Steps:

• Use a fork to combine all ingredients in a mixing bowl. Spread the batter into a lightly greased 9" x 13" baking pan. Bake at 300 F for about 25 minutes or until the edges are nicely browned. Cool and cut into squares.

NO BAKE PEANUT BUTTER BARS

Steps:

• Butter a 9x13 inch baking dish. In a medium bowl, stir together the butter, peanut butter and confectioners' sugar until well blended. Mix in the rice cereal so that it is evenly distributed. Press the mixture into the prepared pan.
• In the microwave or over a double boiler, melt chocolate chips, stirring occasionally until smooth. Spread the melted chocolate evenly over the peanut butter bars. Refrigerate until set before cutting into bars.

NO FLOUR NO SUGAR GRANOLA BARS

Steps:

• Preheat the oven to 350°F Line an 8″ x 8″ x 2″ pan in one direction with parchment paper, allowing it to go up the opposing sides. Lightly grease the parchment paper and the exposed pan, or coat with a non-stick spray.
• Stir together all the dry ingredients, including the fruit and nuts. In a separate bowl, whisk together the vanilla, melted butter or oil, liquid sweeteners, and water. Toss the wet ingredients with the dry, and peanut butter until the mixture is evenly crumbly. Spread in the prepared pan, pressing them in firmly to ensure they are molded to the shape of the pan.
• Bake the bars for 30 to 40 minutes, until they're brown around the edges - don't be afraid to get a little color on the tops too. They'll still seem soft and almost underbaked when you press into the center of the pan but do not worry, they'll set completely once completely cool.
• Cool the bars in their pan completely on a cooling rack. (Alternately, after about 20 minutes you can use your parchment "sling" to lift and remove the bars, and place them in their paper on the rack to cool the rest of the way. This can speed the process up.).
• Once cool, a serrated knife (or bench knife) to cut the bars into squares. If bars seem crumbly, chill the pan of them further in the fridge for 30 minutes which will fully set the "glue", then cut them cold. To store, wrap the bars individually in plastic or stack them in an airtight container. In humid weather, it's best to store bars in the refrigerator. They also freeze well.