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  • Writer's pictureCaitlin Berenson

pb swirl pudding bars

vegan, gluten-free, refined sugar-free


No-bake desserts have been my jam lately if you couldn't tell, and these PB Swirl Pudding Bars are just perfect!! Look at those layers! Pb graham cracker crust, dark chocolate, and vanilla pudding with pb swirled in. Sooooo dreamy if you ask me :)


(PB Graham Cracker Crust)

  • 4 gf graham crackers, crushed (4 big rectangles or 8 squares)

  • 3 tbsps maple syrup

  • 3 tbsps runny peanut butter

(Dark Chocolate Layer)

  • 1/2 cup dark chocolate chips

  • 1 tbsp coconut oil

(Vanilla Pudding)

  • 1 package Simply Delish Vanilla Instant Pudding

  • 1 1/4 cup plant milk

  • As much pb as you want to swirl on top (I recommend 1-2 tbsps)


  1. Line a small pan with parchment paper.

  2. In a small bowl, combine all the ingredients for the crust.

  3. Press into a square or rectangular shape in the pan.

  4. Freeze for 10 min. Meanwhile, melt your dark chocolate and coconut oil in a bowl.

  5. Pour melted chocolate on top of crust and set in the freezer again while you make the pudding.

  6. Follow the directions on the pudding package.

  7. Take the bars out of the freezer, and spread a thick layer of vanilla pudding on top. (You probably won't use all of the pudding so you can save the extra in the fridge for something else!)

  8. Drizzle some pb on top and swirl it around with a knife.

  9. Freeze for at least 25 minutes until cutting into bars. The longer they stay in the freezer, the more the pudding sets and the more they taste like ice cream :)


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