I don’t think you guys are ready for this dessert. It’s quite literally my favorite dessert to date, and that’s saying a lot. I introduce to you, my Parent Trap Bars, a.k.a. peanut butter, Oreo’s, and chocolate all wrapped into one! They’re gluten-free and vegan, so everyone can join in on the fun!
If you’re reading this, I hope that you’ve seen The Parent Trap. One of the infamous moments in the movie that shaped the dessert game for everyone was watching them eat Oreo’s with peanut butter. My life was changed ever since that moment (not to be dramatic). I finally found gluten-free Oreo’s, so of course this was the first thing that came to my mind.
What Ingredients Do I Need?
There are some key ingredients you need to make these Parent Trap bars besides the obvious. Here’s what you’re going to need:
- Gluten-free Oreo’s (can also use regular, but the recipe will no longer be gluten-free)
- Coconut oil
- All-natural peanut butter
- Maple syrup
- Coconut flour
- Dark chocolate chips
Making the Bars
There are three layers to these bars, so three key steps. The first step is making the Oreo layer. Start by placing 24 Oreo’s into a food processor, and blending until a sand-like texture forms. No need to remove the cream filling (note: I used single-stuff Oreo’s). Drizzle in 1/4 cup melted coconut oil and process the mixture again.
Line a 9″x9″ square baking pan with parchment paper. Transfer the Oreo crumb mixture to the pan and use your hands to press it down evenly across the bottom. It may not seem like enough at first, but keep working it down with your hands. Once that layer is complete, place the pan in the refrigerator to set for 2-4 hours.
Once the Oreo layer is set, it’s time for the peanut butter. In a large bowl, combine the peanut butter, maple syrup, 3 tbsp coconut oil, and coconut flour. Mix until a thick batter-like texture forms. Transfer the peanut butter mixture on top of the Oreo crust and press down with your hands until the peanut butter is evenly spread. Place the pan back in the fridge for another 2-3 hours.
Time for the final layer! In a medium-sized bowl, add the chocolate chips and coconut oil, and microwave in 30-second intervals until the chocolate is totally melted. Remove the pan from the fridge, and pour the chocolate across the top. Spread with a spoon until every part is coated. Place the pan back in the fridge for 1-2 hours.
Once everything is set, remove the bars from the pan using the parchment paper. You can slice them however large or small you like. I like having them in more bite-sized pieces that I can snack on throughout the day. Store them in the refrigerator for later!
Storing Leftovers
I like to slice the bars, then place them in an airtight container in the refrigerator, where they’ll stay good for up to one week. You can also place the bars in a freezer-safe bag, where they’ll stay fresh in the freezer for up to 6 months. Be sure to let them thaw a bit at room temperature before eating from the freezer.
More Vegan Desserts
- Crunch Bar Stuffed Dates
- Peanut Butter Cereal Bars
- Tahini Stuffed Chocolate Cups
- PB&J Freezer Bars
- Vegan Cosmic Brownies
- Easy Vegan Ice Cream Bars
Parent Trap Bars
Course: DessertsDifficulty: Easy12
servings1
hourIngredients
- For the Oreo Crust
24 gluten-free Oreo’s*
1/4 cup coconut oil, melted
- For the Peanut Butter Layer
1 cup all-natural peanut butter
1/4 cup maple syrup
3 tbsp coconut oil, melted
2 tbsp coconut flour
- For the Chocolate
1 1/3 cup dark chocolate chips
1 tbsp coconut oil
Directions
- Place the Oreo’s into a food processor, and blending until a sand-like texture forms. No need to remove the cream filling. Drizzle in 1/4 cup melted coconut oil and process the mixture again. Line a 9″x9″ square baking pan with parchment paper. Transfer the Oreo crumb mixture to the pan and use your hands to press it down evenly across the bottom. It may not seem like enough at first, but keep working it down with your hands. Once that layer is complete, place the pan in the refrigerator to set for 2-4 hours.
- In a large bowl, combine the peanut butter, maple syrup, 3 tbsp coconut oil, and coconut flour. Mix until a thick batter-like texture forms. Transfer the peanut butter mixture on top of the Oreo crust and press down with your hands until the peanut butter is evenly spread. Place the pan back in the fridge for another 2-3 hours.
- In a medium-sized bowl, add the chocolate chips and coconut oil, and microwave in 30-second intervals until the chocolate is totally melted. Remove the pan from the fridge, and pour the chocolate across the top. Spread with a spoon until every part is coated. Place the pan back in the fridge for 1-2 hours.
- Once everything is set, remove the bars from the pan using the parchment paper. You can slice them however large or small you like. I like having them in more bite-sized pieces that I can snack on throughout the day. Store them in the refrigerator for later!
Notes
- *You can use any type of Oreo for this recipe. I would recommend using single-stuffed over double-stuffed.
Did You Make This Recipe?
If you try this recipe, make sure you leave a comment and tag me on Instagram @sprinklingofhealth to show me!
