Shortbread, peanut butter, chocolate bliss
These gluten free Peanut Butter Millionaire Bars are the kind of dessert that disappears fast: a buttery almond-flour shortbread base, a creamy sweet peanut butter layer, and a silky chocolate top that snaps just slightly when chilled. They’re perfect for bake sales, holidays, birthdays, or a “I need something sweet tonight” moment without complicated steps. If you love the classic chocolate + peanut butter combo, this recipe feels like an upgraded candy bar made right at home. Bonus: they slice beautifully, store well, and look extra impressive on a dessert platter with those clean, bakery-style layers.
- Prep: 20 mins
- Cook: 12 mins
- Total: 1 hr 32 min
- Servings: 20 bars
Ingredients
- 2 1/2 cups blanched almond flour
- 1/2 cup unsalted butter, melted (or ghee / refined coconut oil)
- 1/4 cup agave nectar (or honey / maple syrup)
- 1 tsp vanilla extract
- 1/4 tsp salt
- 1 1/2 cups natural peanut butter (or almond butter / sunflower seed butter)
- 1/2 cup agave nectar (or honey / maple syrup)
- 1/4 cup refined coconut oil, melted
- 1 cup semi-sweet chocolate chips
- 1/4 cup heavy cream (or coconut cream for dairy-free)
- Flaky salt (optional, for finishing)
Kitchen Tools
- 9×9-inch square pan
- Parchment paper
- Mixing bowls
- Whisk + rubber spatula
- Measuring cups & spoons
- Small microwave-safe bowl (or double boiler)
- Sharp knife for clean slicing
Step-by-Step Instructions
- Prep: Preheat oven to 350°F (175°C). Line a 9×9 pan with parchment, leaving overhang for lifting. Melt butter and let it cool slightly
- Mix shortbread: In a bowl, whisk melted butter, agave, vanilla, almond flour, and salt until a soft dough forms. It should look sandy but press together easily.
- Bake: Press the dough firmly and evenly into the pan (use a spatula or clean hands). Bake 12 minutes, until edges turn lightly golden. Cool on the counter 10 minutes.
- Peanut butter layer: Whisk peanut butter, agave, and melted refined coconut oil until glossy and smooth Pour over the shortbread and gently spread (a butter knife is perfect).
- Chill: Refrigerate 30 minutes to set. If the layer is still soft, give it an extra 10 minutes so the chocolate stays neatly on top.
- Chocolate topping: Melt chocolate chips until smooth (microwave in 20-second bursts, stirring). Whisk in cream until silky and pourable. Spread evenly over the peanut butter layer.
- Final chill & slice: Chill at least 1 hour until firm. Lift out using parchment. Slice into 16–20 bars with a warm knife for clean edges
Pro Tips
- Storage: Keep in an airtight container in the fridge for up to 7 days. Separate layers with parchment to prevent sticking.
- Clean layers: Let the shortbread cool before adding peanut butter, and chill the peanut butter layer before pouring chocolate.
- Slice like a bakery: Run your knife under hot water, wipe dry, then slice. Repeat for sharp edges.
- Meal Prep: Make the bars the night before flavors meld and the chocolate sets perfectly for easy serving.
- Serving: Serve slightly chilled for clean layers, or rest 8–10 minutes at room temp for a softer bite.
Main Body
These bars work because every layer has a job: the almond-flour shortbread gives a buttery, tender base without gluten; the peanut butter center adds that sweet-salty “candy bar” richness; and the chocolate top brings everything together with a smooth finish. The contrast of textures is what makes them feel so special soft shortbread, creamy middle, and a chocolate layer that firms up just enough in the fridge.
The biggest technique tip is simply temperature control. If you pour the peanut butter layer onto a piping-hot crust, it can melt and blur your layers. A short cool-down on the counter keeps things neat. The same goes for the chocolate: chilling the peanut butter layer first prevents the topping from sinking and helps you get that clean, straight line when you cut. It’s a small detail that makes your bars look bakery-made.
Almond flour is the star of the shortbread here. It bakes into a sturdy but tender crust that holds up under the rich middle without becoming dry. Using melted butter (or ghee) makes the dough fast no mixer needed and agave keeps it lightly sweet without overpowering. If you’re using refined coconut oil, you’ll still get that tender crumb with a neutral flavor, which keeps the focus on peanut butter and chocolate.
For the peanut butter layer, natural peanut butter gives the most “real” peanut flavor, but you can absolutely swap in almond butter or sunflower seed butter if needed. The coconut oil helps the center set so it slices cleanly, while still staying creamy when you bite in. For the chocolate top, whisking in cream creates a softer, ganache-like finish less brittle than plain melted chocolate so the bars cut without cracking.
These are ideal for a busy week because they’re mostly hands-off once layered. Bake the base, whisk the filling, chill, pour chocolate, chill again done. If you want to reduce stress on party day, make them the night before and keep them refrigerated. When it’s time to serve, lift, slice, and plate. They travel well, look polished, and taste like you spent way more effort than you actually did.
Variation Recipes
- Dark Chocolate & Sea Salt: Use dark chocolate chips and finish with a light sprinkle of flaky salt for a grown-up, candy-shop vibe.
- Crunchy Peanut Butter Layer: Stir 1/3 cup chopped roasted peanuts into the peanut butter mixture for extra texture and a fun crunch.
- Dairy-Free Chocolate Top: Swap heavy cream for coconut cream; keep the bars chilled so the topping stays glossy and set.
Conclusion
If you’re craving a rich, layered dessert that feels like a treat from a fancy bakery, these gluten free Peanut Butter Millionaire Bars deliver every time. Save this recipe for holidays, potlucks, or those nights when you want something sweet without a lot of fuss. If you make them, slice a few extra everyone always asks for “just one more.”
Nutrition (Estimated)
| Serving | Calories | Protein | Carbs | Fat | Fiber | Sugar |
|---|---|---|---|---|---|---|
| 1 bar | 314 | 8g | 22g | 22g | 2g | 17g |
Disclaimer: Estimates vary by ingredients and tools.