Crispy Chocolate Peanut Butter Bars
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These crispy, no-bake chocolate peanut butter bars are the perfect quick-and-easy dessert! With just a handful of basic ingredients, they’re rich, chocolatey, and come together in minutes. Save this recipe for potlucks, parties, & holidays!
Say hello to what I ate for breakfast this morning! I brought my last test-batch of these little 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. I’ll probably eat another one for breakfast tomorrow. 😛
Anyways, these bars are inspired by a little no-bake treat we used to make all the time when I was in pastry school. They’re crunchy, nutty, and always popular with PB fans. Here’s just a few more highlights!
- The recipe is no-bake and super easy.
- You just need basic baking ingredients – nothing fancy.
- They’re make-ahead and freezer friendly.
- These make the cutest dessert for parties, potlucks, & holidays!
P.S. Once you’ve tried these bars, make sure to try my brown butter pretzel rice krispies treats or chewy triple chocolate brownies!
Here’s what you’ll need
- Creamy peanut butter – I’m usually Team Crunchy 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). You could also try almond butter, cashew butter, or sunflower seed butter if you’re allergic to nuts!
- Maple syrup – use 100% pure maple syrup for the best flavor. You could also try honey!
- Coconut Oil – the oil will help bind all the ingredients together. If you want, you could also probably use unsalted butter.
- Peanuts – for crunch. Or, use whatever nut that complements the nut butter you’re using.
- Rice Cereal – something like Rice Krispies or whatever you like.
- Dark chocolate – for the chocolate topping. You could also use semi-sweet or milk chocolate!
- Spices – vanilla extract and cinnamon add a little extra flavor!
Let’s make this no-bake dessert
- First, you’ll heat the peanut butter, maple syrup, and coconut oil in a saucepan over medium-low heat. Stir in some vanilla and cinnamon for fun!
- Add the peanut butter mixture to the rice cereal and chopped peanuts. Make sure there are no dry spots, but don’t crush the cereal too much!
- Then, spoon the 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!
The peanut butter mixture may get a little chunky at first, but it will smooth out. Just keep it over medium-low heat and stir it constantly.
- Melt the chocolate with a little coconut oil, and pour it over the top of the peanut butter layer. Tilt the pan around to spread the chocolate evenly.
- Add sprinkles for fun! Or flaky salt if you’re a grown up. Refrigerate the bars for at least an hour.
- Lastly, remove the bars from the fridge and cut into 16 equal squares. That’s it. Yay!
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. It will make slicing them so much easier!
Tips for success
- Some 100% nut butters have a little bit of salt. If yours 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. Then, press it into a 9×13 pan instead of 8×8.
- I would highly recommend using parchment paper to line the baking pan. Otherwise, you probably won’t be able to get the bars out of the pan.
Store & freeze the bars
These bars can be stored at room temperature for up to 4 days. Place them in a single layer in an airtight container and keep them in the pantry for later.
You can also freeze the bars for up to 2 months if you can’t finish them. (But probably you will.) Just pop them in a freezer bag or container so they don’t get freezer burn!
Fun add-in ideas
You could totally add some fun mix-ins if you want to switch this recipe up a little! Try replacing the peanuts with up to 1/2 cup of chopped peanut butter cups, mini chocolate chips, marshmallows, chopped Oreos, coconut flakes, mini M&Ms, or other candy you like. So delicious!
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!
Crispy Chocolate Peanut Butter Bars
Ingredients
Crispy Peanut Butter Bars
- 2 1/2 cups crispy 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 Tablespoon coconut oil
- 1 teaspoon vanilla extract
- Pinch salt (if there's no salt in your peanut butter)
- 1/2 teaspoon cinnamon
Chocolate Topping
- 1 cup dark chocolate chunks
- 1 Tablespoon coconut oil
- Cute sprinkles or flaky salt, for topping
Equipment
- 8×8 baking dish
Instructions
- Line an 8×8 baking pan with parchment paper. Set aside. In a medium bowl, stir together the crispy 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.
