Skip to main content

Peanut Butter White Chocolate Style Fudge Bars

No-bake, and perfect for a rich summer treat!

Ingredients & Directions


  • For The Peanut Butter Layers:
  • 1 cup
    pitted medjool dates
  • 1 cup
    natural peanut butter
  • 3⁄4 cup
    GF quick oats
  • 1 tbsp
    maple syrup
  • 2-3 tbsps
  • For The White Chocolate Style Fudge:
  • 1 cup
    LILY'S White Chocolate Style Baking Chips
  • 1⁄2 cup
    coconut cream
  • 3 tbsps
    cacao butter (coconut oil also works)
  • pinch
    of salt


Equipment Needed 
food processor food processor
 bowl bowl
 9x5 loaf pan 9x5 loaf pan
 freeze freeze

For The Peanut Butter Layers: Blend dates and peanut butter in a food processor until finely ground. Transfer to a bowl and mix in the oats, maple syrup, and milk one tbsp at a time (you may not need all three tbsp). It should resemble thick cookie dough.


Press half of the mixture into the bottom of a 9x5 loaf pan lined with parchment paper. Set aside.


For The White Chocolate Style Fudge: Melt all the ingredients in a bowl over a pot of simmering water.


Pour over the peanut butter layer and freeze for 45 minutes. Once firm, press the remaining peanut butter mixture on top and refrigerate for 30-45 minutes.


Lift the bars out, slice, and drizzle with more white chocolate and chopped peanuts if desired.

Recipe contributed by Butternutbakery.