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  • Author: Carla's No Place Like Home
  • Prep Time: 15 minutes
  • Cook Time: 12 - 14 mins + 10 mins
  • Total Time: 27 - 29 mins + setting time
  • Yield: 8 large squares 1x
  • Category: dessert
  • Method: bake
  • Cuisine: Canadian/American
  • Diet: Vegan


There is a wonderful peanut butter square at a local coffee shop that my daughter and I drool over, but of course it is not vegan or gluten-free.  I have wanted to recreate this lovely peanut butter delight for some time now and I have finally done it!  The crisps make the square so light and airy, but the peanut butter and marshmallows make it the sinful pleasure that all desserts should be.




  • ½ cup blanched almond flour
  • 2 tablespoons arrowroot flour
  • ½ teaspoon baking powder
  • ½ teaspoon ground flaxseed
  • 1/8 teaspoon salt
  • 2 teaspoons pure maple syrup
  • 2 tablespoons coconut oil


  • ¼ cup coconut oil
  • ¼ cup vegan butter
  • ½ cup organic brown sugar, packed
  • ½ teaspoon pure vanilla extract
  • 2 tablespoons pure maple syrup
  • 1 cup organic smooth peanut butter
  • ¼ teaspoon salt
  • 2 cups brown rice crisps
  • ¼ cup chopped organic peanuts, unsalted (divided in half)
  • 1 ½ cup vegan marshmallows



Prepare crust:

  1. Preheat oven to 350F
  2. Whisk together all dry ingredients.
  3. Stir in wet ingredients and mix well.
  4. Press dough into lined 9 x 5” loaf pan.
  5. Bake for 12 – 14 minutes.  Crust will appear slightly golden brown.

Prepare filling:

  1. In medium size saucepan add coconut oil and butter.
  2. Place the saucepan over medium heat and stir until butter has melted.
  3. Add brown sugar and continue to stir.  Bring to slight boil.
  4. Remove saucepan from heat.  Add vanilla, maple syrup, peanut butter and salt.
  5. Place saucepan back on heat.  Continue to stir until smooth.
  6. Turn heat off and add brown rice crisps and one half of chopped peanuts.  Stir well to coat all crisps.
  7. Distribute marshmallows evenly over warm prepared crust.
  8. Pour peanut butter crisp mixture over marshmallows and press firmly.
  9. Sprinkle remaining chopped peanuts on top.
  10. Refrigerate for 3 – 4 hours until firm.
  11. Pull up on parchment paper and cut into 8 large squares.



Brand of ingredients:

Bob’s Red Mill:  almond flour, arrowroot flour, baking powder, ground flaxseed

Nutriva:  coconut oil

President’s choice:  pure maple syrup

Earth Balance:  vegan butter

Wholesome:  brown sugar

Simply Organic:  pure vanilla extract

Nuts To You Nut Butter:  smooth peanut butter

Farmers We Know:  gluten free brown rice crisps

Dandies:  vegan marshmallows

Keywords: peanut butter dessert, vegan/gluten-free dessert, peanut butter square, light vegan dessert, gluten-free square