Peachy Palate's Peanut Butter Chocolate Chunk Fudge Bars

All the awesome goodness of a chewy crunchy granola bar made super duper awesome thanks to the addition of some chocolate chips and Medjool dates. The granola bar base is then taken to a whole other level thanks to a thick peanut butter fudge layer.

Peanut Butter Crunch Bars (2)

Ingredients (Makes 16 squares)


1.5 cup (180g) roast peanuts or cashews

1/2 tsp Pink Himalayan Rock Salt

2 tbsp (30g) peanut or cashew butter

1/4 cup (45g) Xylitol sweetened dark chocolate chips

1/4 cup (60g) ground almonds

5 Medjool dates chopped

1/3 cup (110g) honey


1 cup (240g) Peanut butter or cashew butter

1/2 cup (110g) coconut oil, melted

1/4 cup (80g) honey

1/2 tsp Pink Himalayan Rock Salt

To Top

2 tbsp (30g) Xylitol sweetened dark chocolate chips

Peanut Butter Crunch Bars (12)


Preheat oven to 160C (320F).

Line an 8-inch square loose bottom tin with baking paper and lightly grease with coconut oil.

Place cashew nuts or peanuts into your food processor and pulse a few times to coarsely chop. Pour into a large bowl and mix with chopped dates, ground almonds, and chocolate chips.

Mix together honey, peanut or cashew butter, vanilla and salt.

Add wet to dry and stir well to combine.

Place mixture into prepared tin and spread evenly using the back of a spoon. Ensure it’s spread right the way to the edge and is nice and even.

Bake in the preheated oven for 20 minutes.

Remove and allow to cool for at least 20 minutes. This layer could also be prepared a day in advance and stored in the fridge if you’re short on time.

Mix together all top layer ingredients.

Pour over the base and place in the fridge to set overnight.

Once set slice into 16 squares. Melt chocolate chips and drizzle over the top. Store in the fridge in a seal tight container for up to two weeks or in the freezer for up to one month.

PB Crunch Bars (3) (2)