No-Bake Chocolate Peanut Butter Crunch Bars
These rich, crunchy bars combine peanut butter, chocolate, and crispy cereal for a dessert that requires no oven and is easy to make.
Ingredients
Peanut Butter Crunch Layer
1 cup (250 g) creamy peanut butter
½ cup (120 ml) honey or light corn syrup
¼ cup (55 g) unsalted butter
1 teaspoon vanilla extract
3 cups rice cereal (such as crispy rice cereal)
½ cup roasted peanuts, roughly chopped (optional)
Chocolate Topping
1½ cups (250 g) semi-sweet chocolate chips
2 tablespoons peanut butter
1 tablespoon butter or coconut oil
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Equipment
8-inch (20 cm) square baking pan
Parchment paper
Medium saucepan
Mixing bowl
Spatula
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Step 1: Prepare the Pan
1. Line the baking pan with parchment paper, leaving some overhang on the sides.
2. Lightly grease the paper if desired.
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Step 2: Make the Crunch Layer
1. In a saucepan over low heat, combine:
Peanut butter
Honey (or corn syrup)
Butter
2. Stir continuously until smooth and fully melted.
3. Remove from heat.
4. Stir in the vanilla extract.
5. Add the rice cereal and chopped peanuts.
6. Mix gently until every piece of cereal is coated.
7. Transfer the mixture to the prepared pan.
8. Press firmly into an even layer using a spatula or the back of a spoon.
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Step 3: Make the Chocolate Layer
1. Place chocolate chips, peanut butter, and butter (or coconut oil) in a heatproof bowl.
2. Microwave in 20-second intervals, stirring between each interval, until smooth.
OR
Melt over a double boiler on the stove.
3. Stir until glossy and completely combined.
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Step 4: Assemble
1. Pour the melted chocolate mixture over the peanut butter crunch layer.
2. Spread evenly to cover the entire surface.
3. Tap the pan gently on the counter to smooth the chocolate.
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Step 5: Chill
1. Refrigerate for 1–2 hours or until fully set.
2. Lift the bars from the pan using the parchment paper.
3. Cut into squares or rectangles.
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Optional Variations
Extra Crunch
Add:
Crushed pretzels
Toasted almonds
Chopped walnuts
Double Chocolate
Mix ¼ cup cocoa powder into the peanut butter layer.
Salted Peanut Butter Bars
Sprinkle flaky sea salt over the chocolate before chilling.
Peanut Butter Cup Style
Use milk chocolate and add mini peanut butter cups on top.
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Storage
Refrigerator: Up to 1 week in an airtight container.
Freezer: Up to 2 months.
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Yield
12–16 bars
Preparation Time
15 minutes
Chilling Time
1–2 hours
These bars have a creamy peanut butter base, a satisfying crunch from the cereal, and a smooth chocolate topping—similar to a homemade peanut butter candy bar, but with no baking required. 🍫🥜