If you can’t decide whether you want peanut butter or chocolate, this recipe solves the problem — giving you both, layered in a creamy, crunchy, no-bake fudge bar. It’s “one-bowl” simple (no oven needed), relatively quick, and results in thick, indulgent bars with both smooth and crunchy textures. It also makes a dessert that keeps well — perfect for preparing ahead for gatherings or just to treat yourself later.
Ingredients
(Tip: You’ll find the full list of ingredients and measurements in the recipe card below.)
Peanut Butter Base
2 cups white chocolate chips (one 10.5 to 11.5-ounce bag)
1 cup creamy peanut butter (not natural; use a standard, stable peanut butter)
1 cup crispy rice cereal (can use gluten-free crispy rice cereal)
Chocolate Fudge Top
1 ½ cups semi-sweet chocolate chips
1 ½ cups creamy peanut butter
1 tablespoon unsalted butter
1 ½ cups crispy rice cereal
Directions
Line an 8×8-inch baking pan with aluminum foil, and spray lightly with cooking spray. Set aside.
In a microwave-safe bowl, add the white chocolate chips and melt on high power for 1 minute to soften.
Remove from microwave, add 1 cup of creamy peanut butter, then microwave again about 1 minute (or as needed) until fully melted and smooth. Be careful — white chocolate can scorch easily. Stir until smooth and combined.
Stir in 1 cup crispy rice cereal until evenly mixed.
Press this peanut butter–white chocolate mixture into the prepared pan in an even layer, smoothing the top lightly with a spatula. Place the pan in the freezer to chill until firm.
For the top layer: in a (clean) microwave-safe bowl, add the semi-sweet chocolate chips and melt on high power for 1 minute to soften.
Remove from microwave, add 1 ½ cups peanut butter and 1 tablespoon butter. Microwave again about 1 minute (or as needed), stirring until smooth and combined.
Stir in 1 ½ cups crispy rice cereal until evenly mixed.
Once the base layer is firm, remove the pan from the freezer. If the base hasn’t fully firmed, return to the freezer for another 5 minutes. Then carefully spread the chocolate-peanut butter fudge mixture over the base in an even layer. Smooth carefully with a spatula.
Return the pan to the freezer and chill until fully set — about 60 to 90 minutes.
If the bars are too firm to slice cleanly, let them sit at room temperature for about 10 minutes before cutting.
Servings and timing
Makes 9 bars.
Prep time ~ 10 minutes.
Chill/freeze time ~ 1 hour 30 minutes.
Total time ~ 1 hour 40 minutes.
Storage/Reheating
Store the bars in an airtight container in the fridge — they stay good for about 1 month. They also freeze well and can last up to 6 months in the freezer. If frozen, let them thaw in the fridge or at room temperature before serving. Because they soften at room temperature, refrigeration is recommended when storing for more than a few hours.
FAQs
What kind of peanut butter should I use?
You should use a standard creamy peanut butter (like store-bought “regular” peanut butter), not natural or homemade varieties, because they tend to separate and cause the fudge to become oily or not set properly.
Can I make this recipe gluten-free?
Yes — simply use a gluten-free crispy rice cereal in place of regular rice cereal. The rest of the ingredients are gluten-free.
Can I double the recipe?
Yes. If doubling, use a 9×13-inch baking dish (or similarly larger pan) to accommodate the increased volume.
What if I don’t have a microwave?
While this recipe is written using a microwave, you could melt the chocolate and butter over a double boiler on the stovetop instead, stirring until smooth. Then proceed with the remaining steps as directed.
Why do the bars need to chill in the freezer rather than just the fridge?
Freezing helps both layers — especially the base — firm up much faster and more thoroughly, ensuring the layers stay distinct and the bars cut cleanly. The chocolate layer sets more reliably when chilled quickly.
Will the bars stay firm at room temperature?
No — the bars tend to get too soft at room temperature. It’s best to keep them refrigerated, especially if they’ll sit out for any length of time.
Can I make the bars ahead of time?
Yes. These bars are great for make-ahead desserts. They store well in the fridge for up to a month or in the freezer for up to six months.
Can I substitute white chocolate or semi-sweet chips for other types (milk, dark, etc.)?
You could experiment with substitutions, but the recipe is designed for the flavor and consistency of white chocolate for the base and semi-sweet for the top. Using different chocolates may change texture and sweetness level.
What if the white chocolate seizes when melting?
White chocolate can scorch or seize if overheated. To avoid that, melt on high power for a short time (e.g. 1 minute), stir, then heat additional short increments only if needed — and stir thoroughly between intervals. Adding the peanut butter before the final melting step can also help stabilize the chocolate.
Can I skip the crispy rice cereal?
If you skip the cereal, the texture will be much softer and fudgier rather than having the crunch/chew that balances the richness. The cereal also helps the bars hold together. So while you can skip it, the result will be quite different.
Conclusion
This chocolate-peanut butter fudge bar recipe delivers a perfect balance of creamy, crunchy, sweet, and salty — all without needing to turn on the oven. With a quick prep, easy ingredients, and reliable results, it’s a dessert that’s ideal for busy days, last-minute gatherings, or just satisfying a sweet craving. The option to make it ahead and store it for weeks makes it even more convenient. If you love the combo of chocolate and peanut butter, this recipe is likely to become a go-to favorite.
These no-bake chocolate peanut butter fudge bars feature a creamy peanut butter–white chocolate base topped with a rich chocolate-peanut butter layer and crispy rice cereal for added crunch. Quick, indulgent, and perfect for make-ahead treats.
Ingredients
Peanut Butter Base:
2 cups white chocolate chips (one10.5 to 11.5-ounce bag)
1 cup creamy peanut butter (not natural)
1 cup crispy rice cereal
Chocolate Fudge Top:
1½ cups semi-sweet chocolate chips
1½ cups creamy peanut butter
1 tablespoon unsalted butter
1½ cups crispy rice cereal
Instructions
Line an 8×8-inch baking pan with aluminum foil and lightly spray with cooking spray. Set aside.
In a microwave-safe bowl, melt white chocolate chips on high power for 1 minute.
Add 1 cup peanut butter and microwave again for about 1 minute, stirring until smooth. Be careful not to overheat.
Stir in 1 cup crispy rice cereal until evenly mixed.
Press mixture into prepared pan in an even layer. Freeze until firm.
In a clean microwave-safe bowl, melt semi-sweet chocolate chips on high for 1 minute.
Add 1½ cups peanut butter and 1 tablespoon butter. Microwave again for about 1 minute, then stir until smooth and fully combined.
Stir in 1½ cups crispy rice cereal until evenly mixed.
Once base is firm, remove from freezer and spread the chocolate mixture on top. Smooth with a spatula.
Return to freezer and chill until fully set (about 60–90 minutes).
Let bars sit at room temperature for 10 minutes before slicing if too firm.
Notes
Use standard creamy peanut butter, not natural varieties, for best consistency.
Chill in the freezer for cleaner layers and easier slicing.
Bars soften quickly at room temperature — store chilled.
Substitute crispy rice cereal with gluten-free cereal if needed.
