Crispy, no-bake chocolate peanut butter bars. Vegan, refined sugar-free, and full of wholesome ingredients.

Crispy Chocolate Peanut Butter Bars. No-Bake, vegan, and full of wholesome ingredients!
The best vegan, no-bake dessert.

Say hello to what I ate for breakfast this morning! I brought my last test-batch of chocolate peanut butter bars to the office, and I couldn’t even help it. I used to only kinda like chocolate + peanut butter (don’t look at me like that), but I have come to my senses. And this year, my January goal was to create a healthy-ish dessert recipe so you can have something sweet but still feel good about it. And, it just so happens that this recipe ended up being wholesome, delicious, refined sugar-free, vegan, no-bake, ALL THE THINGS. Oh, and there’s whole grains in there too. I’ll probably eat another one for breakfast tomorrow. 😛

In terms of healthy-ish desserts, I have come a long way. I used to try out a lot of sugar-free crap made with fake chemicals, but I am happy to report that I haven’t had a packet of Splenda in probably 8 years. Then, I went through a huuuuge phase of no healthy desserts at all, cause like, what’s the point? But now, I think I’ve gotten to a place where I’m willing to try one out every once in a while, especially for New Year’s resolutions!

Most of the time, I actually eat lots of kale and farro and other nutritious, wholesome ingredients. I usually don’t share those recipes, because I find them a little mundane, and I like to keep SSL fun. But I had to share these bars! They’re SO GOOD. Like, they don’t even taste healthy. Scout’s honor, at least ten people told me such.

Easy gluten-free dessert bars.

Ingredients you’ll need for crispy chocolate peanut butter bars

These chocolate peanut butter bars are so crunchy, perfectly sweet, and filled with all kinds of good stuff! I was very determined to not use a bunch of expensive, hard-to-find health ingredients, and luckily, it all worked out! The main ingredients you’ll need are:

Creamy Peanut Butter: You could also try almond butter, cashew butter, or sunflower seed butter if you’re allergic to nuts! I’m usually #TeamCrunchy when it comes to peanut butter, but for this recipe, make sure it’s creamy and made only with peanuts (and maybe a little salt).

Maple Syrup: You could also try honey!

Coconut Oil: If you don’t like coconut, don’t worry! If you eat them right away, there is a small hint of coconut, but if you give it a couple hours, the taste completely goes away. 🤷 If you want, you could also probably use unsalted butter or another neutral oil.

Finely Chopped Peanuts: Or whatever nut that complements the nut butter you’re using.

Crispy Brown Rice Cereal: I found mine at Whole Foods. You could just use regular crispy rice cereal if you want!

Dark Chocolate: Vegan, if that’s important to you.

How to make these healthy chocolate peanut butter bars!

Peanut butter-maple syrup mixture in a pan on a grey, speckled background.

First, you’ll heat the peanut butter, maple syrup, and coconut oil in a saucepan over medium-low heat. It may get a little chunky at first, but it will smooth out. Make sure it’s nice and warm, and the coconut oil has melted completely. Stir in some vanilla and cinnamon for fun!

A bowl of brown rice crispy cereal with a peanut butter mixture on a speckled, grey background.

Add your peanut butter mixture to the crispy brown rice cereal and chopped peanuts. Make sure there are no dry spots, but don’t crush the cereal too much!

A white baking dish filled with nutty, crispy cereal dessert on a grey background.

Spoon the crispy peanut butter mixture into a prepared 8×8 baking dish. Using the back of a spoon, press the mixture until it’s nice and packed. Use clean hands if you need to!

Nutty, Rice Krispie Cereal Treat with Chocolate Drizzled over the top on a grey background.

Melt your chocolate with a little coconut oil, and pour it over the top of the crispy peanut butter layer. Tilt the pan around to spread the chocolate evenly.

Chocolate-y dessert bars with rainbow sprinkles in a white, speckled surface.

Add sprinkles for fun! Or flaky salt if you’re a grown up. Refrigerate the bars for at least an hour.

Peanut Butter Chocolate Bars with Rainbow Sprinkles placed on a white, speckled surface.

Remove the bars from the fridge, and cut into 16 equal squares. That’s it. Yay!

A few tips for making perfect chocolate peanut butter bars

Some natural 100% peanut butters have a little bit of salt (the brand I use does). If your peanut butter doesn’t have any salt, add a pinch to the peanut butter while it’s warming on the stove.

To make a full pan, just double the recipe, and press it into a 9×13 pan!

If the bars are in the fridge for more than an hour, let them warm up for about 10 minutes before you cut them up.

I would *highly* recommend using parchment paper to line the baking pan, or you probably won’t be able to get the bars out of the pan.

Freeze the bars for up to two months if you can’t finish them. But probably you will.

Easy, vegan, gluten-free, no-bake dessert.

Even puppies like them! But, for a dog-friendly version, check out these homemade peanut butter dog cookies.

If you make this recipe, I would love it if you left a star rating and review! I read every single comment and love hearing what you think about my recipes. Thank you for supporting Sunday Table!

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Crispy Chocolate Peanut Butter Bars

Yield: 16 bars
Prep Time: 15 minutes
Cook Time: 5 minutes
Total Time: 20 minutes
These crispy chocolate peanut butter bars are a great "healthier" dessert option! They're made with wholesome ingredients and are the perfect dessert when you need something sweet.


Crispy Peanut Butter Bars

  • 2 1/2 cup crispy brown rice cereal
  • 1/3 cup unsalted roasted peanuts, finely chopped
  • 1 cup creamy 100% peanut butter (no added ingredients)
  • 1/4 cup pure maple syrup
  • 1 1/2 tbsp coconut oil
  • 1 tsp vanilla extract
  • Pinch salt (if there’s no salt in your peanut butter)
  • 1/2 tsp cinnamon

Chocolate Topping

  • 1 cup dark chocolate chunks
  • 1 tbsp coconut oil
  • Cute sprinkles or flaky salt, for topping


  • Line an 8×8 baking pan with parchment paper. Set aside. In a medium bowl, stir together the crispy brown rice cereal and peanuts.
  • In a small saucepan, mix the peanut butter, maple syrup, and coconut oil until the mixture is smooth and the coconut oil is melted. Turn off the heat and add the vanilla, salt (if using), and cinnamon. Add the peanut butter mixture to the cereal mix, and stir until completely combined. There should be no dry cereal spots.
  • Spoon the mixture into the prepared pan, and press with the back of a spoon (or clean hands) until you have an even layer.
  • In a microwave (or double-boiler), melt the chocolate and coconut oil until just melted. Pour the chocolate over the peanut butter layer. Tilt the pan around until you have a smooth, even layer of chocolate. Sprinkle with rainbow sprinkles or flaky salt. Refrigerate for at least one hour.
  • Let the bars sit at room temperature for about 5-10 minutes. Cut into 16 even squares. Store in an airtight container for up to four days, or freeze for up to two months!


You can cut the bars smaller if you want to make them bite-sized!
Cuisine: American
Course: Dessert
Serving: 1bar, Calories: 208kcal, Carbohydrates: 15.8g, Protein: 5.1g, Fat: 13.8g, Saturated Fat: 4.6g, Sodium: 86mg, Potassium: 45mg, Fiber: 1.5g, Sugar: 8.1g, Calcium: 7mg, Iron: 1mg
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xo Sara Lynn

*Song of the day: New Religion by Gold Connections

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