Dark Chocolate Peanut Butter Candy Bars

I like candy bars.

In my childhood, consumption was probably high. I look at the accessibility of candy bars, and think no wonder. Reading labels while waiting in line can be staggering. Food dyes, high fructose corn syrup, sugar, artificial flavors, wheat flour. I always pass. I have to, but that does not mean I cannot create a healthier version of a candy bar.

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This is a relatively easy recipe. One that will leave you feeling successful, especially considering the delicious taste.


Dark Chocolate Peanut Butter Candy Bars

  • Servings: makes 6
  • Difficulty: easy
  • Print

A healthier alternative to candy bars. Made with peanut butter, coconut, and dark chocolate.


Candy center:

  1. 3 T. peanut butter.
  2. 1/4 c. coconut flakes (or 2 T. shredded coconut).
  3. 1/2-1 T. maple syrup (depends on how sweet you want).
  4. 1/2 T. coconut oil
  5. 2 dashes salt.

Candy coating:

  1. 1 oz. chocolate bar of choice with high cacao/cacoa content.
  2. 1 T. coconut oil. 1 T. original, not lite, culinary coconut milk. I use So Delicious.

*For this recipe, 2 T. cacao powder and 1 T. maple syrup can be substituted for the chocolate bar but be aware of needing to add more culinary milk to thicken the chocolate coating. Would probably help to have .5-1 T. more of coconut oil as well.


  • In high speed blender, blend coconut flakes if not using shredded. Once shredded, add peanut butter. Blend to combine, but don’t overly blend. Add coconut oil, maple syrup, and salt. Mix well enough for ingredients to incorporate but don’t blend too much. I expect this could get messy, in the form of goo, if overly blended. On lined parchment sheet, form candy center by making small logs. Once sculpted, put in refrigerator for a good five to ten minutes to harden.
  • On stove eye, make chocolate coating by melting coconut oil in sauce pan on low. Once melted, take off eye and place chopped chocolate squares in oil. Wait a minute for squares to melt and then stir to combine. If squares are not melting, add back to stove eye and put temperature on low. Stir occasionally to combine. Take off eye and add coconut milk. Stir well. Let cool for a few minutes.
  • Now take candy center and twirl in chocolate coating to cover. Place back on parchment paper. Repeat process until all centers are covered. I usually have chocolate coating left over (makes a delicious sauce for ice cream).
  • Place in refrigerator for five to ten minutes for coating to harden. Should be ready to consume. Store in refrigerator as well.
credit: sefaring.com



Prior to refrigeration:

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End result:

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