These no-bake Peanut Butter Chocolate Crunch Bars are the ultimate treat for chocolate lovers. With a rich blend of melted chocolate, creamy peanut butter, and crispy rice cereal, they deliver the perfect balance of crunch and smoothness. Topped with flaky sea salt, each bite is a delicious combination of sweet and salty perfection. They come together in minutes—no oven required—and are ideal for keeping in the fridge or freezer for a quick dessert or snack.
Why You’ll Love This Recipe
You’ll love these bars because they’re incredibly easy to make and require no baking at all. They’re made with simple pantry staples, take less than 20 minutes to prepare, and taste far better than any store-bought candy bar. The combination of chocolate and peanut butter with crispy rice cereal creates a crave-worthy texture that’s both rich and light. Plus, they’re gluten-free (when made with gluten-free cereal), kid-friendly, and freezer-friendly—perfect for any occasion.
Ingredients
(Tip: You’ll find the full list of ingredients and measurements in the recipe card below.)
1 cup chocolate chips
2 teaspoons coconut oil
1/3 cup creamy peanut butter
1 teaspoon pure vanilla extract
2 cups crisp rice cereal
1/4 teaspoon flaky sea salt, plus more for sprinkling
Directions
Line a 9×5-inch loaf pan with parchment paper. If you don’t have a loaf pan, use an 8×8-inch pan instead.
In a large microwave-safe bowl, combine the chocolate chips and coconut oil. Heat in 30-second intervals, stirring between each, until smooth and fully melted.
Stir in the peanut butter, vanilla extract, and 1/4 teaspoon of flaky sea salt until smooth and well combined.
Gently fold in the crispy rice cereal until every piece is coated with the chocolate mixture.
Press the mixture evenly into the prepared pan, using a spatula or the bottom of a measuring cup to press it firmly.
Sprinkle additional flaky sea salt over the top.
Freeze for 15 minutes, or until firm and set.
Once chilled, remove from the pan and cut into bars using a sharp knife.
Servings and Timing
This recipe makes about 10 bars.
Prep time: 10 minutes
Chill time: 15 minutes
Total time: 25 minutes
Variations
Nut-free version: Swap peanut butter for sunflower seed butter or tahini.
Chocolate options: Try using dark, semi-sweet, or milk chocolate chips depending on your sweetness preference.
Add-ins: Mix in mini marshmallows, chopped nuts, or shredded coconut for extra texture.
Different cereals: Substitute crispy rice with puffed quinoa or cornflakes for a unique crunch.
Topping ideas: Add a drizzle of melted white chocolate or a sprinkle of chopped peanuts on top before chilling.
Storage/Reheating
Store the bars in an airtight container in the refrigerator for up to 2 weeks. For longer storage, freeze them for up to 1 month. When ready to enjoy, simply let the bars sit at room temperature for 5–10 minutes to soften slightly. No reheating is needed—just grab and enjoy!
FAQs
Can I make these bars nut-free?
Yes. Replace peanut butter with sunflower seed butter or omit it and add an extra ½ to 1 cup of crispy rice cereal.
Are these bars gluten-free?
Yes, as long as you use certified gluten-free crispy rice cereal.
What type of chocolate works best?
Semi-sweet or dark chocolate chips provide a rich, balanced flavor, while milk chocolate will make the bars sweeter.
Can I use another type of cereal?
Yes, puffed quinoa or cornflakes work well, though crispy rice cereal offers the classic crunch.
How do I prevent the bars from crumbling?
Ensure the cereal is fully coated in the chocolate mixture and press it firmly into the pan before chilling.
Can I double the recipe?
Absolutely! Use a 9×13-inch pan and double all the ingredients for a larger batch.
Do I need to use coconut oil?
Coconut oil helps the chocolate set with a glossy finish, but you can substitute it with butter or a neutral oil.
Can I make these vegan?
Yes, use dairy-free chocolate chips and ensure your cereal is vegan-friendly.
How long should I freeze the bars?
Freeze for about 15 minutes, just until firm enough to cut into clean squares.
Can I make these ahead of time?
Definitely! They’re great for meal prep and can be stored in the fridge or freezer until you’re ready to serve.
Conclusion
Peanut Butter Chocolate Crunch Bars are the perfect no-bake dessert for anyone who loves chocolate with a little crunch. With just a few simple ingredients and minimal effort, you can whip up a batch of these irresistible bars in under half an hour. They’re great for snacks, dessert trays, or gifting—and once you taste them, you’ll never miss the store-bought version again.
These no-bake Peanut Butter Chocolate Crunch Bars are a rich, crispy, and satisfying treat made with chocolate chips, creamy peanut butter, and crispy rice cereal. Quick to make and freezer-friendly, they’re perfect for dessert, snacking, or gifting.
Ingredients
1 cup chocolate chips
2 teaspoons coconut oil
1/3 cup creamy peanut butter
1 teaspoon pure vanilla extract
2 cups crisp rice cereal
1/4 teaspoon flaky sea salt, plus more for sprinkling
Instructions
Line a 9×5-inch loaf pan (or 8×8-inch pan) with parchment paper.
In a large microwave-safe bowl, combine chocolate chips and coconut oil. Microwave in 30-second intervals, stirring between each, until fully melted and smooth.
Stir in the peanut butter, vanilla extract, and 1/4 teaspoon sea salt until smooth and well mixed.
Fold in the crisp rice cereal until evenly coated with the chocolate mixture.
Press the mixture into the prepared pan in an even layer, using a spatula or flat-bottomed cup to pack it down firmly.
Sprinkle additional flaky sea salt on top.
Freeze for 15 minutes, or until firm and set.
Once chilled, remove from the pan and slice into bars.
Notes
Use dairy-free chocolate and vegan cereal for a vegan version.
Substitute peanut butter with almond butter or sunflower seed butter for dietary preferences.
Mix in shredded coconut, mini marshmallows, or chopped nuts for variety.
To cut clean bars, use a warm knife after freezing.
Store in the fridge for a firmer texture, or room temperature for softer bars.
