Peanut Butter Caramel and Chocolate Oat Bars

All of the best desserts involve chocolate and peanut butter right? Well these bars are definitely no exception. The perfect cross between a flapjack and millionaires shortbread, I’ve managed to pack peanut butter in to every layer of these decadent dessert bars. There’s no baking required in this recipe so they’re super simple to make, but nevertheless they are definitely a crowd pleasing sweet treat. Dates don’t have a reputation for being nature’s candy for no reason at all and they are my favourite way to sweeten raw treats – not only are they packed full of fiber and potassium, but when blended alongside nut butter they make the most incredible layer of sticky sweet peanut butter caramel which is then sandwiched between a rich peanut butter oat base and thick layer of rich peanut butter chocolate – if you’re a peanut butter fan then this is definitely the dessert for you.

Ingredients (makes 12)

For the oat base

  • 1 cup jumbo rolled oats
  • 1 cup oat flour
  • 2 tsp cinnamon
  • 1/4 cup + 2 tbsp coconut oil
  • 2 tbsp maple syrup
  • 4 tbsp smooth, salted peanut butter

For the peanut date caramel

  • 200g medjool or deri dates
  • 1 and 1/2 tbsps smooth, salted peanut butter
  • 2 tbsps water

For the chocolate topping

  • 125g dark chocolate
  • 1/2 cup smooth, salted peanut butter
  • tbsp coconut oil


  1. Line a square baking tin with grease proof paper and set aside.
  2. Start by making the oat base. Combine all of the base ingredients in a large mixing bowl and mix well until fully combined. Transfer to the lined baking tin and using the back of a spoon, spread in to and even compact layer. Place in the freezer to set.
  3. Whilst the base sets make the peanut butter caramel by adding the dates, peanut butter and water to the blender. Blend until smooth. Remove the oat base from the freezer and spread over the top in an even layer. Return to the freezer.
  4. To make the chocolate topping, add the coconut oil and dark chocolate to a small pan and set over a low heat. Once the chocolate is fully melted, take the pan off of the heat and stir in the peanut butter. Remove the tray from the freezer and pour over the top. Return to the freezer to set for an hour.
  5. Remove the bars from the freezer and leave to thaw slightly before cutting in to 12 equal bars. These bars will keep in the fridge for up to a week or I like to freeze the rest of my batch where they’ll keep for up to 3 months. Enjoy!

I love seeing you guys recreate my recipes so if you make these, don’t forget to tag me on Instagram @nourishingyas and #nourishingyas

Posted by

Hi, I'm Yasmin! Plant based recipe developer and certified health and wellness influencer. I share simple, nourishing plant based recipes along with tips on healthy living, mental health and well being, in the hope that I can inspire others to be the healthiest and happiest versions of themselves.

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