Welcome to my 2025 Stop Buying Store-Bought series where I challenge myself to learn to make items I typically buy at the store. These Homemade Healthy Reese’s Peanut Butter Bars are a simple, quick, and delicious dessert!
These Homemade Healthy Reese’s Peanut Butter Bars are SO good!
My husband took one bite of these and said, “These taste SO much better than Reese’s Peanut Butter Cups!”
I fully concur, and I LOVE Reese’s Peanut Butter Cups or any type of chocolate peanut butter combo! (Have you tried Trader’s Joe’s Dark Chocolate Peanut Butter Cups or Justin’s Peanut Butter Cups? I think those are even better!)
These homemade Reese’s bars top them all in my book! And the best part is that they’re healthy — or at least healthier than store-bought peanut butter cups!
Ingredients for Homemade Reese’s Peanut Butter Bars
FOR THE BASE
- 1 cup creamy peanut butter
- 1/4 cup + 1 tbsp maple syrup
- 1 cup almond flour or oat flour
NOTE: Do not use traditional wheat (all-purpose) flour for this recipe as wheat flour must be cooked and this is a no-bake recipe.
FOR THE TOPPING
- 1 cup chocolate chips
- 1 tablespoon butter (or coconut oil)
NOTE: If you want to avoid all refined sugar, use Lily’s chocolate chips for the topping and these will be completely refined sugar free!
How to Make Healthy Reese’s Peanut Butter Bars
1. Grease or line an 8×8 pan with parchment paper.
2. In a medium bowl, mix together peanut butter, maple syrup, and almond flour.
3. Press mixture into prepared pan.
4. In a microwave-safe bowl, melt chocolate chips and butter in 30-second intervals, until fully melted.
5. Spread chocolate mixture over the top of the peanut butter mixture.
6. Freeze for one hour.
7. Cut into squares and serve immediately or store in an airtight container in the fridge or freezer.
Healthier Reese’s Peanut Butter Bars
Ingredients
FOR THE BASE
- 1 cup creamy peanut butter
- 1/4 cup maple syrup (may need a little extra)
- 1 cup almond flour (or oat flour)
FOR THE TOPPING
- 1 cup chocolate chips
- 1 tablespoon butter or coconut oil
Instructions
- Grease or line an 8×8 pan with parchment paper.
- In a medium bowl, mix together peanut butter, maple syrup, and almond flour.
- Press mixture into prepared pan.
- In a microwave-safe bowl, melt chocolate chips and butter in 30-second intervals, until fully melted.
- Spread chocolate mixture over the top of the peanut butter mixture.
- Freeze for one hour.
- Cut into squares and serve immediately or store in an airtight container in the fridge or freezer.
Notes
Nutrition
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These were so good! My family devoured them very quickly. Thank you!
Oh yay!!
Hi! Looking forward to trying these today! How many bars were cut in the 8×8 pan? I appreciate the nutrition info for 1 bar, but did not see the size of the bars. Thank you 🙂
As mentioned on the serving section of the recipe, it makes 16 bars.
Oh yes, my apologies! I thought I had looked everywhere but I see where it is now. Thank you for your kind reply and for the multitude of wonderful resources!
I’ve been meaning to make these since I saw you post them on IG a while back I finally made them today since my peanut butter loving oldest would be in town for dinner and he said they’re better than Reese’s. That’s high praise coming from him. Mine didn’t turn out as pretty as yours since when I went to cut them some of the chocolate layer broke in several pieces. That’s ok though. . . sometimes a smaller piece is just the right amount. Oh and I sprinkled some salt on top before putting in the freezer. I think next time I’ll use a darker chocolate and put more salt on it. YUM! 5 Stars, easy!
Yummy!! I’m so glad you all loved them!!
These are definitely a favorite in our house now!! We’ve made them with cashew butter and they turned out great! We also made them with coconut flour this last time, they were a little dry, so I just added more maple syrup and then they were fine. They are so easy and a great little dessert!
Oh yay!!!
Good flavor and texture. I had to make them lower carb, so I used liquid allulose instead of maple syrup. I used Lily’s baking chips. Sweetness level: perfect. Texture: good, a little on the dry side but may be the type of peanut butter I used. Chocolate layer completely lifted off the base layer but that obviously didn’t affect flavor.
Yum! We made with the red lid Sunbutter & oat flour & coconut (instead of butter). Delicious & super easy. Thanks for this recipe.
Oh yay!! I’m so glad to hear they turned out with those substitutions!!
Do you think you could use almond butter? I am allergic to peanut butter
Yes! I think it would work! Let us know if you try it!
These look so tasty! If you have any cream around, I would recommend melting that with the chocolate chips instead of butter. It will give it a smoother texture and a closer appearance to store bought peanut butter cups!
The original recipe called for peanut butter which is another option, but I prefer butter as it sets up better than cream or peanut butter. But those are two great options if you want a smoother chocolate.
Can I use regular flour? Can I use Aunt Jamina syrup?
You probably could — let me know if you try and it works!
Can I use rice flour for this recipe?
I think so! The original recipe called for oat flour, so I feel like rice flour would definitely work.
These sound so simple and delicious! I can’t wait to try them!
I hope you love them!
I just made these for the second time! My husband loves them! (well, and I do, too haha) they are sooo good! I used cashew butter instead of peanut butter and they turned out great!
Oh! That’s so good to know they turned out well with cashew butter!
Crystal, these look DELISH–however, my son has peanut allergies so I cannot have PB in the house. Do you think these would be good with Almond butter or maybe Cashew butter?? Thanks!
Yes, I think either would work! I might suggest adding a little extra liquid of some sort if the almond butter or cashew butter is pretty thick.