Dairy-Free Chocolate Peanut Butter Bars


Did you have a good summer? Did you treat yourself to any souvenirs to remind you of your travels and adventures? We collected some seashells at the beach, received a handmade lamp from my grandmother-in-law to remind us of her and the afternoon she spent teaching us how she makes stained glass, and, oh yes, received a copy of my father-in-law’s chocolate peanut butter bars recipe. This souvenir I am happy to share with you, especially since my father-in-law perfected making the bars dairy free.

Dairy-Free Chocolate Peanut Butter Bars Recipe (Mom-made, kid-approved!)

We used Enjoy Life chocolate chips, peanut butter, Earth Balance margarine, and regular graham crackers, which are typically dairy-free (see notes below for other special diet options). Actually we used cinnamon graham crackers because that’s what was in the house. Usually my father-in-law uses plain graham crackers in his chocolate peanut butter bars, but I liked the hint of cinnamon.

My in-laws first tasted these chocolate peanut butter bars at an office Christmas party, we enjoyed them as a vacation dessert in June, and I’m certain they’re perfect for any occasion in any season.

Special Diet Notes & Options: Chocolate Peanut Butter Bars

By ingredients, this recipe is dairy-free / non-dairy, egg-free, optionally peanut-free, optionally tree nut-free, soy-free, optionally vegan, and vegetarian.

For a grain-free version, try the No Bake Peanut Butter Bars at Beaming Baker.

For nut-free and peanut-free chocolate “peanut butter bars”, be picking with your “butter”. I’ve noted SunButter as an option in the recipe, but you may like a seed-free choice like PeaButter or WowButter.

Dairy-Free Chocolate Peanut Butter Bars
Prep time
Cook time
Total time
Serves: 12 servings
  1. In a medium bowl, mix melted margarine, graham cracker crumbs, confectioners' sugar, one cup of the peanut butter, and salt (if using) until well blended.
  2. Press evenly into the bottom of an ungreased 9x13-inch pan.
  3. Melt the chocolate chips and the remaining ¼ cup of peanut butter in a pan over low heat until melted.
  4. Spread the chocolate mixture over the crust and refrigerate the bars for at least one hour.
  5. Keep the bars cold until ready to slice and serve.
  6. My father-in-law recommends storing the uneaten bars in the refrigerator - though there are no guarantees that any will be left!

About Author

Sarah is the Associate Editor for Go Dairy Free. Her previous experience includes work as a copy editor at Thoroughbred Times magazine, a content writer at Travelago.com, and an intern at Mister Rogers’ Neighborhood. Sarah was a 'mom blogger' for many years but now mostly hangs out on Go Dairy Free and Instagram.


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