Vegan Chocolate Peanut Bars (fudgy and chewy)

Just 5 ingredients, and super easy to make, these Vegan Chocolate Peanut Bars are a delicious candy treat! The perfect combination of flavors: not-too-sweet, super chocolatey, fudgy, chewy, crunchy, and peanuty! These bars are a dupe for the classic Canadian chocolate bar "Eat-More".

With Mother's Day just around the corner, I wanted to make my mom a special treat. My mom's favorite chocolate bar is called an Eat-More bar. These bars are only sold in Canada so unless you live in Canada you might not have heard of them. They are chewy, chocolatey, and jammed full of peanuts! My mom said she always thought it was all the chocolate bars mashed into one perfect bar, haha!

Eat-More bars have dairy in them so I decided to veganize them and make the homemade (isn't homemade always better)? After a few recipe tests, I nailed the chocolate-peanut butter flavor and the caramel-chewy chocolate texture! I was so excited to give these to my mom that I ended up gifting them to her early and she told me that they tasted exactly like the store-bought chocolate bar... but so much better!!

These vegan chocolate peanut bars are so easy to make and they can be frozen too. They are gluten-free, and dairy-free so they are very allergy friendly. (If you cannot use peanuts, see the recipe notes for a few other options). These bars are great for gifting, bringing to parties, potlucks, or enjoying yourself! I love to have one with a glass of white wine after dinner. Talk about delicious!!!

Oh and if you're a chocolate lover, you are going to LOVE my third cookbook which will be coming out later this year! Stay tunnnnned! 😉

How to Make Vegan Chocolate Peanut Bars:

Line a 9" x 9" baking pan with parchment paper, or use a silicon baking pan.

Mix the corn syrup and peanut butter in a medium pot over medium heat.

Once the mixture begins to bubble, gently simmer for 5 minutes. Keep stirring often and adjust the heat as needed to ensure it doesn't burn. The mixture might get a bit foamy.

After 5 minutes, remove the pot from the heat. Add the chocolate chips and vanilla extract and stir well to melt the chocolate into the mixture.

Lastly, stir in the peanuts and mix well. Pour into the prepared pan and use a spatula to spread it evenly. Allow to cool in the fridge for about 3 hours or until it is chilled and set.

Cut into 16 bars (or whatever bar size you prefer). Store the vegan chocolate peanut butter bars in an air-tight container at room temperature for up to 2 weeks or store them in the freezer.

These Vegan Chocolate Peanut Bars are...

• chewy, fudgy, chocolatey, and peanuty
• a dupe of a classic Canadian chocolate bar call "Eat-More"
• super quick and easy to make
• make for a great gift!

More vegan chocolate candy recipes to try:

Vegan Peanut Butter Cups
Chocolate Dipped Honeycomb
Vegan Chocolate Peanut Butter Eggs
Christmas Cracker Candy
Vegan Peppermint Patties
Easy Vegan Coconut Mounds
Vegan Chocolate Creme Eggs

If you try this recipe let us know by leaving a comment, rating it, and don't forget to tag @itdoesnttastelikechicken on Instagram.
Bon appetegan!
Sam Turnbull

Print Recipe

5 from 3 votes

Vegan Chocolate Peanut Bars

Just 5 ingredients, and super easy to make, these Vegan Chocolate Peanut Bars are a delicious candy treat! The perfect combination of flavors: not-too-sweet, super chocolatey, fudgy, chewy, crunchy, and peanuty! These bars are a dupe for the classic Canadian chocolate bar "Eat-More".

Prep Time15 minutes mins

Cook Time5 minutes mins

Setting time:3 hours hrs

Total Time3 hours hrs 20 minutes mins

Course : Dessert

Cuisine : Canadian

Servings: 16 bars

Author: Sam Turnbull • It Doesn't Taste Like Chicken

Ingredients

• 1 cup golden corn syrup
• ¾ cup natural peanut butter
• 1 ½ cups vegan chocolate chips
• 1 teaspoon vanilla extract
• 2 cups roasted salted peanuts

US Customary - Metric

Cook ModePrevent your screen from going dark

Instructions

PhotosNo Photos

• Line a 9" x 9" baking pan with parchment paper, or use a silicon baking pan.
• Mix the corn syrup and peanut butter in a medium pot over medium heat.
  
• Once the mixture begins to bubble, gently simmer for 5 minutes. Keep stirring often and adjust the heat as needed to ensure it doesn't burn. The mixture might get a bit foamy.
  
• After 5 minutes, remove the pot from the heat. Add the chocolate chips and vanilla extract and stir well to melt the chocolate into the mixture.
  
• Lastly, stir in the peanuts and mix well. Pour into the prepared pan and use a spatula to spread it evenly. Allow to cool in the fridge for about 3 hours or until it is chilled and set.
  
• Cut into 16 bars (or whatever bar size you prefer). Store them in an air-tight container at room temperature for up to 2 weeks or you can freeze them.
  

Notes

Corn syrup substitute: if you do not have golden or dark corn syrup, light corn syrup will also work, it just has less caramel flavor. If you prefer to substitute corn syrup, a good substitute is golden syrup. The bars need to set like candy so other sweeteners (such as agave, or maple syrups) might not work well. 

Peanut-free alternative: sub peanut butter for almond butter, cashew butter, or sunflower seed butter. Sub the peanuts for roasted and salted chopped almonds, roasted and salted cashews, or roasted and salted sunflower seeds.

Nutrition

Serving: 1 bar (recipe makes 16 bars) | Calories: 324kcal | Carbohydrates: 33g | Protein: 9g | Fat: 21g | Saturated Fat: 6g | Polyunsaturated Fat: 5g | Monounsaturated Fat: 7g | Sodium: 164mg | Potassium: 220mg | Fiber: 3g | Sugar: 26g | Calcium: 50mg | Iron: 2mg

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