Paleo No Bake Peanut Butter Bars are the new potluck-ready recipe I’ve added to my arsenal. These fudgy, sunflower seed butter-based bars have a secret ingredient: potato chips.
Yeah, I’m not kidding!
I wanted these bars to be crunchy, but I also wanted them to stay nut free. What to do? Coconut wouldn’t be the right texture…
So I crushed a bag of paleo-friendly potato chips and dumped it into the base.
The result? Crunchy, peanut buttery heaven.
Now, it’s probably quite obvious that absolutely nothing about these bars is healthy. “Paleo” doesn’t make a recipe healthy, and I’m not going to pretend that’s the case! After all, these bars are essentially a fat bomb with a bag of potato chips.
But that doesn’t make them any less delicious!
And I know it sounds crazy and weird. Trust me, I know. I didn’t even think this recipe would work out. Maybe my tastebuds are crazy. Maybe I’m pregnant and this is my sign. (I’m not.)
So I brought a batch along to Memorial Day Murph at my gym, and they were gobbled up before I even completed the workout. Many gymmates approached me and told me how good the no bake peanut butter bars were. So bolstered by the rave reviews of sweat-soaked, sunburned athletes, the recipe’s going up.
As usual, I also wanted to make this no bake bar recipe as simple as possible. No crazy-long list of ingredients. After all, if you’re going to make potato chip bars, let’s keep that sh*t easy.
Pro tip: try eating these no bake peanut butter bars directly from the freezer. Soooo good.
More Paleo No Bake Dessert Recipes
- Peanut Butter Chocolate Avocado Pudding Pie
- Mocha Avocado Cream Pie
- Hazelnut Mocha Energy Balls
- Coffee Cashew Ice Cream
- Paleo Pumpkin Hazelnut Ice Cream
These simple, fudgy, sunflower seed butter-based bars have a secret ingredient: potato chips. But that secret ingredient adds an addicting crunch to these Paleo No Bake “Peanut Butter” Bars!
For the Base:
- 1/2 cup coconut oil
- 1 1/2 cup sunflower seed butter
- 1/2 cup pure maple syrup
- 1/2 cup coconut flour
- 2 cups crushed gluten free potato chips (I used 1 bag Jackson’s Honest potato chips)
For the Topping:
Line a square baking pan with parchment paper and set aside.
In a large bowl, add the coconut oil, sunflower seed butter, and maple syrup, mixing until smooth. Mix in the coconut flour and crushed potato chips.
Transfer the mixture to the lined baking pan, using a rubber spatula to evenly distribute and smooth throughout the pan.
Melt chocolate chips by microwaving in 10 second increments or using a double boiler on the stovetop. Stir in coconut oil and sunflower seed butter until smooth and glossy. Spread melted chocolate over the potato chip mixture. Sprinkle with extra potato chip crumbles, if desired. Cover and refrigerate until ready to eat. Serve cold – these get melty quickly!