Chewy Chocolate Chunk Peanut Butter Fudge Squares

Base Ingredients

  • 1.5 cup (180g) roast peanuts or cashews
  • 1/2 tsp Pink Himalayan Rock Salt
  • 2 tbsp (30g) peanut or cashew butter
  • 1/4 cup (45g) dark chocolate chips
  • 1/4 cup (60g) ground almonds
  • 5 Medjool dates chopped
  • 1/3 cup (110g) honey

Topping Ingredients

  • 1 cup (240g) Peanut butter or cashew butter
  • 1/2 cup (110g) coconut oil, melted
  • 1/4 cup (80g) honey
  • 1/2 tsp Pink Himalayan Rock Salt
  • 2 tbsp (30g) dark chocolate chips (for drizzling)

One of my close friends professed that these were one of the best if not the best things that I’ve made. Now of course she hasn’t tried everything I’ve ever made, but these are definitely up there with the best of them.

The contrast of textures is where it’s at. The baked based, crunchy with melt in the mouth chunks of chocolate and chewy sweet pops of Medjool date all bound with honey and peanut butter. To keep these paleo just use cashew butter in place of the peanut butter, or go all out almond if you prefer. I like the combination of either the peanut butter or cashew butter with the honey…especially with the addition of the salt! Think salted nut butter caramel.

I of course made use of Meridian’s peanut butter; yes once again I’m aware this is not paleo but I’ve been craving peanut butter so I went with it. It’s not something my stomach likes a whole lot of but sometimes you have to just live on the edge right!

Both the fudge and granola base layer of these squares can be made and enjoyed separately, though I’d probably add a couple more tablespoons of coconut oil to the fudge or even some raw cacao butter to ensure it doesn’t just melt instantly in your hand. You could of course freeze it for a late summer time treat… Who am I kidding I love frozen treats and all things “nice” cream regardless of the time of year!

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  1. Preheat oven to 160C (320F).
  2. Line an 8-inch square loose bottom tin with baking paper and lightly grease with coconut oil.
  3. Place cashew nuts or peanuts into your food processor and pulse a few times to coarsely chop. Pour into a large bowl and mix with chopped dates, ground almonds, and chocolate chips.
  4. Mix together honey, peanut or cashew butter, vanilla and salt.
  5. Add wet to dry and stir well to combine.
  6. Place mixture into prepared tin and spread evenly using the back of a spoon. Ensure it’s spread right the way to the edge and is nice and even.
  7. Bake in the preheated oven for 20 minutes.
  8. Remove and allow to cool for at least 20 minutes. This layer could also be prepared a day in advance and stored in the fridge if you’re short on time.
  9. Mix together all top layer ingredients.
  10. Pour over the base and place in the fridge to set overnight.
  11. Once set slice into 16 squares. Melt chocolate chips and drizzle over the top. Store in the fridge in a seal tight container for up to two weeks or in the freezer for up to one month.

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