Rich, crunchy, and irresistibly smooth – these no-bake chocolate peanut butter crunch bars are the ultimate easy dessert. Perfect for satisfying sweet cravings or sharing at gatherings.
Servings and 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 (if using GF cereal)
Ingredients
- 2 cups milk chocolate chips
- 1 cup semi-sweet chocolate chips
- 1 cup creamy peanut butter
- 3 cups crispy rice cereal (such as Rice Krispies)
- 1 teaspoon vanilla extract
- Pinch of salt
Optional Topping:
- ½ cup extra chocolate chips (for texture and shine on top)
Instructions
- Prepare the pan: Line an 8×8-inch square baking pan with parchment paper, leaving some overhang for easy removal.
- Melt the base mixture: In a large heatproof bowl, add milk chocolate chips, semi-sweet chocolate chips, and peanut butter. Microwave in 30-second bursts, stirring after each, until smooth and fully melted.
- Add flavor: Stir in vanilla extract and a pinch of salt until well combined.
- Mix in the crunch: Gently fold in crispy rice cereal until evenly coated with the chocolate-peanut butter mixture.
- Press into the pan: Pour the mixture into the prepared pan and smooth the top with a spatula.
- Add topping: Sprinkle additional chocolate chips evenly over the top and press them in lightly.
- Chill: Refrigerate for about 1 hour, or until firm.
- Slice and serve: Once set, lift the slab from the pan using the parchment overhang and cut into bars or squares.
Notes
- For best texture, use fresh crispy rice cereal – stale cereal can make the bars chewy instead of crunchy.
- You can use natural peanut butter, but stir well to incorporate the oil for a smooth blend.
- Recipe is naturally gluten-free if gluten-free cereal is used.
Introduction
I first made these chocolate peanut butter crunch bars on a rainy afternoon when I wanted something sweet but didn’t want to turn on the oven. They’re everything you want in a treat: silky chocolate, nutty peanut butter, and that satisfying crispy bite. The best part? You only need a few pantry staples and a fridge.
Step-by-Step Cooking Guide
1. Melting the Base
In a microwave-safe bowl, combine both types of chocolate chips and the peanut butter. Heat gently until melted and smooth.
Tip: Stir frequently to prevent the chocolate from seizing or overheating.
2. Mixing in the Crunch
Fold in crispy rice cereal until every piece is coated.
Tip: Use a large silicone spatula for gentle folding – this prevents crushing the cereal.
3. Setting and Finishing
Transfer the mixture to your lined pan, press down firmly, and top with extra chocolate chips. Chill for at least an hour before cutting.
Tip: For clean cuts, run a sharp knife under hot water and dry before slicing.
Ingredient Details and Substitution Tips
Chocolate: Use a mix of milk and semi-sweet for balanced sweetness. You can substitute dark chocolate for a richer flavor.
Peanut Butter: Smooth peanut butter gives the creamiest texture, but crunchy peanut butter adds extra bite. For nut-free, use sunflower seed butter.
Cereal: Any puffed rice cereal works. For extra flavor, try puffed quinoa or corn flakes.
Equipment Alternatives:
- If you don’t have a microwave, melt the chocolate and peanut butter in a heatproof bowl over a pot of simmering water (double boiler method).
Recipe Variations and Serving Suggestions
Flavor Variations:
- Add ½ cup chopped roasted peanuts for extra crunch.
- Mix in ¼ cup shredded coconut for a tropical touch.
- Drizzle melted white chocolate over the top for contrast.
Dietary Variations:
- Vegan: Use dairy-free chocolate chips and vegan peanut butter.
- Nut-Free: Substitute with tahini or sunflower butter.
Serving Ideas:
- Serve chilled as dessert squares or snack bites.
- Pair with a cup of coffee or cold milk for a nostalgic treat.
Storage and Make-Ahead Information
- Storage: Keep bars in an airtight container in the refrigerator for up to 7 days.
- Freezing: Freeze for up to 3 months. Separate layers with parchment paper. Thaw in the fridge overnight.
- Make-Ahead: You can make the entire recipe ahead and slice before serving.
- Shelf Life: Best texture within the first 3–4 days; bars may soften slightly after that.
Nutrition Facts (Per Bar)
Calories: 310 | Carbohydrates: 33g | Protein: 6g | Fat: 18g | Fiber: 2g | Sodium: 90mg
Dietary Highlights: Gluten-Free (if GF cereal used), Vegetarian
Allergens: Contains peanuts, dairy
Frequently Asked Questions (FAQs)
Q: Can I use crunchy peanut butter?
A: Yes, but the texture will be slightly less smooth. It adds more bite if you enjoy that.
Q: Can I make these without peanut butter?
A: Yes – substitute almond butter, cashew butter, or sunflower butter for a nut-free option.
Q: Do these bars need to stay refrigerated?
A: Yes, they hold their shape best when chilled. If left out in warm weather, they may soften.
Q: Can I use white chocolate instead?
A: You can, but reduce peanut butter slightly (to ¾ cup) as white chocolate is softer.
Personal Story and Notes
This recipe was inspired by my childhood love of crispy chocolate bars. My mother used to make a version with cornflakes, but as an adult, I found the peanut butter-chocolate combo to be the ultimate comfort treat. After a few trials adjusting the ratio of chocolate to cereal, I landed on this perfect texture – rich, but with a satisfying snap in every bite.
Call-to-Action
If you try these No-Bake Chocolate Peanut Butter Crunch Bars, leave a comment and tell me how they turned out. Did you add your own twist? Share your version on social media and tag me so I can see your delicious creations!
