Indulge in layers of creamy peanut butter, crispy rice cereal, and a silky chocolate drizzle with these simple, sweet treats—no oven required and ready in under an hour.
Why You’ll Love This Recipe
- No oven needed—perfect for hot summer days or small kitchens
- Ready in about an hour (with chilling)—ideal for last-minute desserts
- Uses pantry staples: cereal, peanut butter, chocolate—easy on the wallet
- Crunchy meets creamy—textural bliss in every bite
- Customizable sweetness—swap semi-sweet for dark or milk chocolate
- Great for gift boxes, lunchboxes, bake sales or simple snacks
- Vegan or gluten-free tweaks available—tailor to dietary needs
- Crowd-pleaser that disappears fast—guaranteed smiles at any gathering
Ingredients
• 3 cups crisp rice cereal (e.g., Rice Krispies)
• ½ cup unsalted butter, melted (or dairy-free margarine)
• 1 cup creamy peanut butter (natural or processed)
• 2 ¼ cups powdered sugar, sifted
• 1 teaspoon pure vanilla extract
• Pinch of kosher salt (balances sweetness)
• 1 cup semi-sweet chocolate chips (or dark chocolate)
• 1 tablespoon vegetable oil (to thin chocolate)
• Optional: ½ cup chopped roasted peanuts for extra crunch
Directions
- Line and Prep:
Gently press an 8×8-inch pan with parchment paper, leaving a bit hanging over the edges—this helps lift out the bars later. Lightly spray or butter the paper. - Melt Butter & Peanut Butter:
In a medium saucepan over low heat, whisk together the melted butter and 1 cup peanut butter until silky smooth (about 2–3 minutes). Stir constantly so it doesn’t scorch. - Add Vanilla & Sugar:
Remove from heat, then stir in vanilla extract, salt, and powdered sugar, adding it gradually to avoid lumps—just like mixing up a quick frosting. - Fold in Cereal (and Nuts):
Tip in rice cereal (and chopped peanuts if you’re using them). Use a rubber spatula to gently combine until every flake is coated in that sweet, peanut-buttery goodness. - Press & Chill:
Scrape the mixture into your lined pan, then use the back of a spatula or a piece of parchment to press tightly and evenly. Pop it into the fridge for 30 minutes—this sets the bars so they cut cleanly. - Melt Chocolate for Drizzle:
While the base chills, microwave chocolate chips and oil in 20-second bursts, stirring in between until glossy and lump-free. Alternatively, use a double boiler on low heat. - Drizzle & Swirl:
Pull out the chilled pan, then pour the melted chocolate over the top. Use a knife or skewer to swirl it for a pretty, homemade look. If you want a thicker layer, let the first drizzle firm up, then add another. - Final Chill & Slice:
Return to the fridge for another 15–20 minutes. Once the chocolate is set, lift the parchment out and use a sharp knife (warmed under hot water, wiped dry) to slice into 12–16 bars. - Enjoy Right Away—or Pack ‘Em Up:
Serve at room temperature for best chew/crunch contrast. You’ll hear that satisfying snap when you bite in!
Servings & Timing
Makes 12 bars
Prep Time: 20 minutes (includes melting + mixing)
Chill Time: 50 minutes total (30 min base + 20 min after drizzle)
Total Time: About 1 hour 10 minutes
Variations
• Almond Joy Twist: Swap peanuts for shredded coconut and use dark chocolate chips.
• Nut-Free Version: Replace peanut butter with sunflower seed butter and omit chopped nuts.
• Salted Caramel Crunch: Drizzle with warmed caramel and sprinkle sea salt.
• Chocolate-Peanut Butter Swirl: Use half milk chocolate, half white chocolate for two-tone drizzle.
• Coffee-Infused: Stir 1 teaspoon instant espresso powder into the melted butter–peanut mixture.
• Protein Boost: Mix in a scoop of vanilla protein powder with the powdered sugar.
Storage & Reheating
Store airtight at room temperature for up to 3 days—or in the fridge for 5 days if your kitchen’s warm. For longer storage, freeze individually wrapped bars up to 2 months; thaw at room temperature for 10 minutes before enjoying. No reheating needed—these bars shine best cold or at room temp.
FAQs
Q: Can I use crunchy peanut butter instead of creamy?
A: Absolutely—just note it adds extra texture, so your bars will be extra “crunchy.”
Q: What if my chocolate drizzle hardens too quickly?
A: Pop it back briefly in the microwave (5–10 seconds) or reheat over low heat in a double boiler.
Q: My mixture seems too dry—how do I fix it?
A: Warm things up gently and add a splash more melted butter or peanut butter until it binds.
Q: Can I skip the chocolate layer altogether?
A: Sure—these bars are still delicious uncoated, offering pure peanut-butter crunch.
Q: How do I get neat slices without cracking chocolate?
A: Warm your knife under hot water, dry it, then slice in one smooth pass.
Q: Are these gluten-free?
A: Yes—if you use certified gluten-free rice cereal and skip any graham crumbs.
Q: Can I substitute honey for sugar?
A: I wouldn’t recommend it here—honey makes them too sticky. Stick with powdered sugar for best texture.
Q: What’s the best pan size?
A: An 8×8-inch pan gives nice-thick bars; for thinner bars, use a 9×9-inch or 9×13-inch pan.
Conclusion
No Bake Homemade Crunch Bars strike that perfect balance of crispy cereal, rich peanut butter, and silky chocolate in under an hour. Whether you need a simple snack, a crowd-pleasing dessert, or a thoughtful gift, these bars have got you covered. Give them a whirl, leave a comment below with your favorite twist, and don’t forget to explore more easy, no-bake dessert recipes!
No Bake Homemade Crunch Bars
Ingredients
- 3 cups crisp rice cereal e.g., Rice Krispies
- ½ cup unsalted butter melted
- 1 cup creamy peanut butter natural or processed
- 2¼ cups powdered sugar sifted
- 1 teaspoon vanilla extract pure
- 1 cup semi-sweet chocolate chips
- 1 tablespoon vegetable oil to thin chocolate
- Pinch of kosher salt optional, enhances flavor
- ½ cup chopped roasted peanuts optional, extra crunch
Instructions
- Line an 8×8-inch pan with parchment paper, letting edges hang over for easy removal, and lightly spray or butter the paper.
- In a saucepan over low heat, whisk together melted butter and 1 cup peanut butter until smooth, stirring constantly to prevent scorching.
- Remove from heat, then stir in vanilla, salt, and powdered sugar gradually, mixing until fully combined without lumps.
- Gently fold in crisp rice cereal (and chopped peanuts if using) with a rubber spatula until everything’s evenly coated.
- Press the mixture firmly into the prepared pan using the back of a spatula or parchment, then chill for 30 minutes to set.
- Microwave chocolate chips and oil in 20-second bursts, stirring until smooth, or melt in a double boiler over low heat.
- Pour melted chocolate over the chilled base, then use a skewer to create swirls; chill another 15–20 minutes to set.
- Lift bars from pan using parchment edges and slice into 12 bars with a warm, dry knife for clean cuts.
Notes
Nutrition
