Rich, crunchy, and irresistibly smooth — these chocolate peanut butter crunch bars are the perfect easy dessert. Ideal for satisfying sweet cravings or sharing at gatherings.

Servings & Timing

Prep Time: 15 minutes
Chill Time: 1 hour
Total Time: 1 hour 15 minutes
Yield: 9 large bars or 16 small squares
Dietary: Vegetarian, Gluten-Free (when using GF crispy rice cereal)

Ingredients

2 cups milk chocolate chips
1 cup semi-sweet chocolate chips
1 cup creamy peanut butter
3 cups crispy rice cereal (like Rice Krispies)
1 teaspoon vanilla extract
Pinch of salt

Optional Topping:

½ cup extra chocolate chips

How to Make Chocolate Peanut Butter Crunch Bars

1. Prepare your pan
Line an 8×8-inch square pan with parchment paper for easy removal later.

2. Melt the chocolate base
In a large heatproof bowl, combine 2 cups milk chocolate chips, 1 cup semi-sweet chocolate chips, and 1 cup creamy peanut butter.
Microwave in 30-second intervals, stirring each time, until smooth and fully melted.

3. Add flavor
Stir in 1 teaspoon vanilla extract and a pinch of salt.

4. Add the crunch
Fold in 3 cups crispy rice cereal until fully coated in the chocolate-peanut butter mixture.

5. Shape the bars
Transfer the mixture to the lined pan and press it down evenly.

6. Add topping
Sprinkle ½ cup chocolate chips on top and lightly press them in.

7. Chill
Refrigerate for about 1 hour, or until firm.

8. Slice & serve
Lift out using the parchment, then cut into bars or squares.

Brief Introduction

These chocolate peanut butter crunch bars are a nostalgic, crunchy, melt-in-your-mouth treat that comes together with just a few pantry staples. They’re the ultimate “lazy dessert” — no stove, no oven, no fuss. Whether you’re making a batch for family movie night or want something sweet in minutes, this recipe always delivers. Confession: resisting the urge to eat half the tray straight from the fridge is nearly impossible.

Step-by-Step Cooking Guide (With Detailed Process Notes)

1. Prepare the Pan

Line an 8×8-inch baking pan with parchment paper.
Tip: Leave flaps hanging over the sides — this works like a sling to lift out the bars cleanly later.

2. Melt the Chocolate-Peanut Butter Base

In a heatproof bowl, combine milk chocolate chips, semi-sweet chocolate chips, and creamy peanut butter.
Microwave in 30-second bursts, stirring between each, until fully melted and glossy.
Visual Cue: The mixture should be completely smooth with no lumps.
Tip: If using natural peanut butter, whisk vigorously to blend the oil.

3. Add Flavor Boosts

Stir in vanilla extract and a pinch of salt.
Why: Salt enhances the chocolate and balances sweetness.

4. Fold In the Crispy Rice Cereal

Add the crispy rice cereal and fold gently until every puff is coated in chocolate-peanut butter mixture.
Tip: Use a silicone spatula to avoid crushing the cereal.

5. Press Into the Pan

Pour the mixture into the lined pan and smooth the surface evenly.
Tip: Lightly grease the spatula to prevent sticking.

6. Add Optional Topping

Sprinkle extra chocolate chips over the top and press lightly so they adhere.
Tip: Mini chocolate chips melt more evenly if you prefer a smoother finish.

7. Chill Until Firm

Refrigerate for about 1 hour.
Visual Cue: The slab should be solid and lift easily from the pan.

8. Slice & Serve

Once chilled, lift the slab using the parchment and cut into small squares or large bars.
Tip: For cleaner cuts, warm the knife under hot water and wipe between each slice.

Ingredient Details & Substitution Tips

Chocolate Chips

A mix of milk + semi-sweet gives balanced sweetness.
You can use all semi-sweet for a richer, less sweet bar.

Substitute: Dark chocolate chips or melting wafers.

Creamy Peanut Butter

Creates the smooth, fudgy texture.

Substitutes:

Almond butter
Cashew butter
Sunflower seed butter (nut-free)

Crispy Rice Cereal

Provides the signature crunch.
Tip: Use fresh cereal — stale cereal softens the bars.

Substitutes:

Cornflakes (crushed)
Cocoa rice cereal
Cheerios (for a chunkier texture)

Vanilla & Salt

Enhance flavor and balance sweetness.

Equipment Alternatives

No microwave? Melt chocolate-peanut butter mixture over a double boiler.
No parchment? Use foil lightly greased with oil or butter.

Recipe Variations & Serving Suggestions

Flavor Variations

Salted Crunch Bars: Add flaky sea salt on top.
Nutty Crunch: Stir in ½ cup chopped roasted peanuts.
Cookie Crunch: Fold in 1 cup crushed Oreos.
Protein Boost: Add ¼ cup chocolate or peanut butter protein powder.
Coconut Dream: Add ½ cup shredded coconut.

Dietary Variations

Gluten-Free: Use certified gluten-free crispy rice cereal.
Nut-Free: Replace peanut butter with sunflower seed butter.
Dairy-Free: Use dairy-free chocolate chips + almond butter.

Serving & Presentation Ideas

Serve chilled straight from the fridge for firm bars.
Let soften at room temperature for 5 minutes for a fudgier bite.
Drizzle with melted chocolate before chilling for a glossy finish.
Serve with cold milk, iced coffee, or a hot latte.

Storage & Make-Ahead Instructions

Storage

Refrigerator: Store in an airtight container for up to 1 week.
Room Temperature: Safe for up to 2–3 days in cooler climates.
Freeze: Freeze for up to 3 months. Place parchment between layers.

Reheating

(No reheating needed — they’re served chilled.)
But if bars freeze too hard, thaw 10–15 minutes at room temperature before eating.

Make-Ahead

Great make-ahead dessert — prepare a day before serving.
You can also mix the chocolate-peanut butter base ahead and fold in cereal later.

Shelf Life Notes

Bars gradually soften after day 3 in the fridge but remain delicious. Crunch is best within the first 48 hours.

Nutrition Facts (Per Small Square)

(Estimated)

Calories: 165 kcal
Carbohydrates: 20g
Protein: 3g
Fat: 9g
Fiber: 1g
Sugar: 15g
Sodium: 40mg

Allergens: Contains milk, peanuts.
Dietary Highlights: Vegetarian, gluten-free adaptable.

Frequently Asked Questions

Q: Can I use all milk chocolate instead of mixing chocolates?

Yes, but the bars will be sweeter and softer.

Q: My mixture is too thick — what happened?

It may have overheated. Add 1–2 teaspoons of melted butter or warm peanut butter to loosen it.

Q: Can I double the recipe?

Yes! Use a 9×13-inch pan for a doubled batch.

Q: Can I make these without peanut butter?

Absolutely — use any smooth nut or seed butter.

Q: Are the bars freezer-friendly?

Yes, they freeze beautifully for up to 3 months.

Optional Personal Story

This recipe was born from a late-night chocolate craving when I wanted something fast, sweet, and crunchy — without using the oven. After a few experiments (and a few bowls mysteriously disappearing), this became one of my most-requested family treats. It’s nostalgic, simple, and always hits the spot.

Reader Interaction

If you try these no-bake chocolate peanut butter crunch bars, leave a comment, rate the recipe, or tag your photos on social media — I love seeing your creations!