Would you like to save this?
We'll email this post to you, so you can come back to it later!
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
