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These no-bake, chocolate-peanut crunch bars bring a festive burst of flavor to your Easter dessert table—easy, sweet, and utterly addictive.
Easter Crunch Bars are a homemade snack that layers crispy rice cereal, rich dark chocolate, and pastel candy bits in every bite. What makes them seasonal—and a little bit special—is the splash of colorful candy-coated chocolates tucked into the top, giving you that playful Easter vibe. I first whipped these up for my church bake sale five years ago, and they vanished faster than peeps at a family gathering. Plus, each bar clocks in under 200 calories (about 150 on average), making them a guilt-lighter dessert or snack. You can serve them at a spring picnic, wrap them in cellophane for hostess gifts, or let the kids help assemble for a hands-on holiday activity.
Why You’ll Love This Recipe
• No oven needed—just bowls and a saucepan.
• Ready in under an hour—20 minutes prep, 30 minutes chill.
• Perfect for Easter baskets or treat boxes.
• Customizable with your favorite mix-ins (nuts, marshmallows).
• Crowd-pleasing sweet snack with a little crunch.
• Made with pantry staples you probably already have.
• Fun project if you’ve got little helpers.
• Easily gluten-free if you pick certified GF cereal.
Ingredients
• 3 cups crispy rice cereal (use gluten-free brand if needed)
• 1½ cups semisweet or dark chocolate chips (I love Ghirardelli 60% for depth)
• ½ cup creamy peanut butter (natural or classic—no need to stir)
• ¼ cup unsalted butter (salted works, just skip added salt below)
• 1 teaspoon pure vanilla extract (Nielsen-Massey recommended)
• 1 cup pastel candy-coated chocolates (think Easter M&Ms)
• Pinch of fine sea salt (skip if using salted butter)
Tip: For extra creaminess, swap half the butter for coconut oil. If peanut allergies are a concern, almond or sunflower seed butter make great substitutes.
Directions
1. Line a 9×9-inch baking pan with parchment, leaving a slight overhang so you can lift bars out easily.
2. In a medium saucepan, melt butter and peanut butter together over low heat, stirring constantly. Watch closely—this combo can seize if you step away.
3. Once smooth, remove from heat and stir in vanilla and a pinch of salt. You should see a glossy sheen—perfect for binding the rice cereal.
4. Pour the cereal into a large mixing bowl. Drizzle the warm peanut-butter mixture over, and toss gently with a silicone spatula until every piece is coated.
5. Transfer half the coated cereal to your prepared pan. Press down firmly with the back of a spoon or a flat measuring cup—this helps bars hold their shape.
6. Sprinkle half the chocolate chips evenly on top, then the remaining cereal, pressing gently again.
7. Melt the rest of the chocolate chips in a double boiler or microwave (30-second bursts, stirring between each). Drizzle over the bars, smoothing with an offset spatula.
8. Immediately scatter candy-coated chocolates over the top, pressing slightly so they stick.
9. Chill in the fridge for at least 30 minutes, or until firm to the touch. You’ll know they’re set when the chocolate doesn’t budge under your fingertip.
10. Lift bars from pan using the parchment overhang, then slice into 12–16 squares with a sharp knife (warm blade under hot water for cleaner cuts).
Servings & Timing
Yield: Makes 12–16 bars
Prep Time: 20 minutes
Chill Time: 30 minutes
Total Time: 50 minutes
Variations
• Swap peanut butter for almond butter and sprinkle with slivered almonds.
• Stir in ½ cup mini marshmallows for an extra soft chew.
• Use white chocolate chips and pastel sprinkles for a sweeter twist.
• Add 2 tablespoons chia seeds or flaxseed for a fiber boost.
• Stir in crushed pretzels for salty-sweet contrast.
• Drizzle with caramel sauce and a pinch of sea salt for a “fancy” finish.
Storage & Reheating
Store these bars in an airtight container at room temperature for up to 5 days, or in the fridge for up to 10 days if you like them extra firm. Freeze individually wrapped bars in a zip-top bag for up to one month. No reheating needed—just let them sit at room temperature for 10 minutes, or nibble straight from the freezer if you need a quick, frosty treat.
Notes
I’ve made this recipe with crunchy peanut butter and smooth—and honestly, both work beautifully. If your kitchen is warm, chill the peanut-butter mixture for a few minutes before combining with cereal to prevent melting into mush. Press bars firmly in the pan to avoid crumbling when you slice. A gentle, confident hand gives you neat edges every time.
FAQs
Q: Can I use quick-cooking oats instead of rice cereal?
A: You can, though the texture will be chewier, not crisp—still delicious.
Q: Are Easter Crunch Bars nut-free?
A: Swap the peanut butter for sunflower seed spread, and choose nut-free chocolate chips to make them allergy-friendly.
Q: Why did my bars fall apart?
A: Most likely not pressed firm enough or not chilled long enough; pack down the layers tightly and give them a full 30 minutes in the fridge.
Q: Can I halve the recipe?
A: Absolutely—just use an 8×8-inch pan and cut all ingredients in half.
Q: What’s the best way to slice without cracking the chocolate?
A: Warm your knife under hot water, dry it thoroughly, and slice in long, smooth strokes.
Q: Can I make these ahead for a party?
A: Yes—make them up to one week ahead and keep chilled; they hold up nicely.
Q: Could I use milk chocolate instead?
A: Go for it if you prefer something sweeter—just know it will be softer at room temperature.
Q: How do I keep candy pieces from bleeding their dye?
A: Stir them in last and press gently, then move bars straight to the fridge to set the candy shell.
Conclusion
Easter Crunch Bars combine sweet, salty, and crunchy in one easy, no-bake dessert that’ll have everyone asking for seconds. Whether you’re gifting them, packing them for a picnic, or serving at brunch, they’re a festive, homemade treat that’s practically foolproof. Give them a try, then swing back here to share your favorite mix-in or ask any questions—you know I love hearing from you!
Looking for more Easter treats? Check out my Hot Cross Bun Truffles or Rainbow Fruit Tart for even more spring sweets. Enjoy, and happy baking!
Easter Crunch Bars
Ingredients
- 3 cups crispy rice cereal use gluten-free brand if needed
- 1½ cups semisweet or dark chocolate chips
- ½ cup creamy peanut butter
- ¼ cup unsalted butter
- 1 tsp pure vanilla extract
- 1 cup pastel candy-coated chocolates
- Pinch fine sea salt
Instructions
- Line a 9x9-inch baking pan with parchment, leaving a slight overhang.
- Melt butter and peanut butter together in a saucepan over low heat, stirring constantly.
- Pour the melted peanut butter mixture over the cereal and toss gently until coated.
- Transfer half the coated cereal to the prepared pan, press down firmly, then sprinkle chocolate chips and remaining cereal.
- Melt remaining chocolate chips and drizzle over the bars, then top with candy-coated chocolates.
- Chill in the fridge for 30 minutes until firm, then slice into squares.
