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Reeses Peanut Butter Chex Bars are a delightfully crunchy, no-bake dessert that brings together the iconic peanut butter flavor of Reese’s with the light crisp of Chex cereal—in under an hour!
Imagine a treat that’s gooey, sweet, and perfectly crunchy all at once. These Reeses Peanut Butter Chex Bars started as a party favor idea years ago when my granddaughter begged for something “super peanut buttery” without turning on the oven in midsummer. They’re simple—just five main ingredients—yet they deliver that classic Reese’s taste in bar form. If you’re craving a fuss-free, gluten-free-ish dessert (swap in GF Chex), these bars are your go-to. They’re also a hit at bake sales, holiday gift boxes, or an afternoon pick-me-up when you need a little nostalgia.
Why You’ll Love This Recipe
- No oven needed—just melt and mix.
- Ready in under an hour (including chilling).
- Kid-tested, grown-up approved—everyone asks for seconds.
- Customizable: add M&Ms, pepitas or mini marshmallows.
- Perfect for picnic baskets and festive cookie trays.
- Gluten-free option with certified GF Chex cereal.
- Uses pantry staples—no last-minute grocery run.
- Easy clean-up—one pot, one pan.
Ingredients
- 6 cups Rice Chex cereal (or GF Chex for a fully gluten-free treat)
- 1 cup creamy peanut butter (I love Jif Natural for its mild sweetness)
- 1¼ cups semi-sweet chocolate chips (or chopped dark chocolate at 60% cacao)
- ½ cup smooth peanut butter (Reese’s brand if you want extra authenticity)
- ¼ cup light corn syrup (for that classic candy-bar stickiness; honey works in a pinch)
- Pinch of kosher salt (balances sweetness nicely)
Tips:
– Use fresh Chex cereal; stale or crushed pieces won’t stay crispy.
– Room-temperature peanut butter blends more smoothly.
– Measure sticky ingredients by spraying cups lightly with cooking spray first.
Directions
- Line an 8×8-inch pan with parchment, leaving a 1-inch overhang for easy bar removal.
- In a medium saucepan over low heat, combine the 1 cup creamy peanut butter and corn syrup, stirring constantly until smooth—about 2 minutes. (Tip: don’t let it bubble.)
- Remove from heat, stir in the pinch of salt, then immediately pour over the cereal in a large bowl. Use a silicone spatula to fold gently until every Chex square has a glossy coating.
- Transfer the peanut-butter-coated cereal to your prepared pan, pressing firmly with the bottom of a measuring cup to create an even layer.
- In the same saucepan (no need to wash), melt the chocolate chips with the additional ½ cup peanut butter over low heat, stirring until silky—about 3 minutes.
- Drizzle or spread the chocolate-peanut butter mixture over the pressed bars. If you like, sprinkle chopped Reese’s Pieces on top for extra color and texture.
- Chill in the fridge for at least 30 minutes (overnight if possible) until firm. Run a sharp knife under hot water, wipe dry, and slice into 16–20 bars.
Servings & Timing
Yield: Makes 16–20 bars
Prep Time: 15 minutes (plus cereal crushing, if needed)
Chill Time: 30–60 minutes
Total Time: About 1 hour
Variations
- Sprinkle flaky sea salt on top for a sweet-and-salty twist.
- Swap semi-sweet chips for peanut butter chips for double-PB goodness.
- Stir in chopped pretzels or Pocky sticks for extra crunch.
- Add toasted coconut flakes between layers for tropical flair.
- Use almond butter and dark chocolate for a nut-and-berry alternative.
Storage & Reheating
Store bars in an airtight container in the fridge for up to 5 days—if they last that long! For longer stash, freeze individually wrapped bars for up to one month. Thaw at room temperature for 10–15 minutes before serving.
Make-ahead tip: Fully assemble and freeze on the baking sheet, then transfer to a freezer bag; slice straight from frozen.
Notes
• Pressing the cereal layer firmly is key to keeping bars intact—use a flat-bottomed measuring cup and apply even pressure.
• If your kitchen is warm, chill bars on a metal baking sheet for quicker set-up.
• I’ve found that letting chocolate rest at room temp for a minute before slicing prevents cracking edges.
• For a lighter chew, mix half Rice Chex and half Corn Chex.
FAQs
Q: Can I use crunchy peanut butter?
A: Yes, though bars will be a bit chunkier—you might need extra syrup to bind evenly.
Q: Is corn syrup necessary?
A: It helps the mixture stick, but honey or agave syrup works in a pinch (just expect a slight flavor shift).
Q: How do I keep bars from sticking to my knife?
A: Warm the knife under hot water, dry it, and cut swiftly in a single motion.
Q: Are these bars dairy-free?
A: Not as written—swap to dairy-free chocolate chips and check your peanut butter label to make them vegan.
Q: Can I halve the recipe?
A: Absolutely—just use a smaller bowl and halve each measurement.
Q: How do I make them nut-free?
A: Swap peanut butter for sunflower seed butter and use dairy-free chocolate to avoid traces of nuts.
Q: Why did my bars get soggy?
A: Likely under-cooked syrup mixture or insufficient chilling—make sure bars are fully firm before slicing.
Q: Can I add protein powder?
A: Sure—mix 1/4 cup unflavored whey or plant protein into the peanut butter step for a protein boost.
Conclusion
These Reeses Peanut Butter Chex Bars are the perfect marriage of crunchy cereal and creamy peanut butter, sweetened with a chocolate finish—no baking required. Give them a try, then come back and let me know how they turned out! If you loved this recipe, explore my no-bake dessert collection or drop a comment below with your favorite twist. Happy snacking!
Reeses Peanut Butter Chex Bars
Ingredients
- 6 cups Rice Chex cereal or GF Chex for a fully gluten-free treat
- 1 cup creamy peanut butter I love Jif Natural for its mild sweetness
- 1¼ cups semi-sweet chocolate chips or chopped dark chocolate at 60% cacao
- 1/2 cup smooth peanut butter Reese’s brand if you want extra authenticity
- 1/4 cup light corn syrup for that classic candy-bar stickiness; honey works in a pinch
- Pinch of kosher salt balances sweetness nicely
Instructions
- Line an 8×8-inch pan with parchment, leaving a 1-inch overhang for easy bar removal.
- In a medium saucepan, combine 1 cup creamy peanut butter and corn syrup over low heat until smooth. Remove from heat, stir in salt, and pour over cereal, mixing gently.
- Transfer the peanut-butter-coated cereal to the prepared pan, press firmly to create an even layer.
- Melt chocolate chips with ½ cup peanut butter in the same saucepan, then drizzle or spread over the bars. Chill until firm.
