These simple no-bake, dairy free peanut butter bars options are perfect for your next Halloween party!
Halloween is right around the corner, and I have a brand new ridiculously easy, super delicious treat recipe to share with you. As you know, I am all about keeping things simple when it comes to spending time in the kitchen, because who has time to spend hours on something that is going to get devoured in less than ten minutes? Not me! So, I love finding simple ways to create recipes that only look like they took forever to make. This is the case with these amazing Spooky Peanut Butter Cookie Dough Bars. Read on for the recipe!
Don’t these just look adorable? I have a deep running love for cookie dough, and sadly it wasn’t until this year that I figured out a recipe for it that passed my ingredient test. The best part? It is 100% egg free, so you can eat it without worrying. This recipe is incredibly simple, and the dough itself only has a few ingredients in it. I have decorated these specifically for Halloween using festive sprinkles, a drizzle of orange candy coating, and some cute Butterfingers skull cups I found the other day. If you want to make these truly vegan, you will need to leave the skulls out, but you can decorate the tops of these bars however you would like!
Here is what you need for the recipe:
- 1/2 cup of cashew butter
- 1/3 cup peanut butter
- 2 cups almond flour
- 1 cup brown sugar
- 1 cup mini chocolate chips
- 1/4 cup coconut oil
- 9 Butterfinger Skull Cups
- Halloween sprinkles
For the topping:
- 1 cup peanut butter
- 1 cup mini chocolate chips
- 3/4 cup powdered sugar
For the swirl:
- Orange candy melts
Here are the steps to make your bars:
- Beat together peanut butter, cashew butter, coconut oil, and brown sugar until evenly blended.
- Beat in flour, a little at a time, until incorporated and smooth. (This will be a little tough and thick at the end, which is 100% normal!)
- Fold in mini chocolate chips
- Line and spray a square pan with PAM, then pour batter in. The texture will be clay-like and easily moldable, so make sure to press down into the corners and all over to get one smooth sheet of batter. Set aside.
- To make your icing, melt together peanut butter and chocolate chips in a small saucepan over medium-low heat. Stir frequently until smooth and completely melted.
- Stir in powdered sugar and mix thoroughly, then spread evenly over the top of your cookie dough.
- If you want to do an orange swirl, heat candy melts until melted, then scoop with a spoon and drizzle all over the top of your dough bars.
- Top with Butterfinger skull cups and festive sprinkles, then refrigerate for 1 hour.
Once fully chilled, remove from the fridge and peel down your foil. Cut into squares, and serve cold!
