Peanut Butter Crunch Bars No Bake

Chocolate Peanut Butter Crunch Bars

I am a chocolate addict. That’s right. But I also love peanut butter. The combination of both is simply heaven. Therefore, I really HAD to create this recipe for crispy peanut butter chocolate crunch bars. And it was a good decision, haha. You will love this recipe if you can answer the following 3 simple questions with YES:

5 Simple Ingredients

Recipes with only a few ingredients are the best, right?! It’s not possible to make these kinds of recipes all the time, but if it’s doable, why make things more complicated. The ingredients are:

Rice puffs Maple syrup Peanut butter Vanilla extract Salt (optional) Dairy-free chocolate chips

I used chocolate flavored organic rice puffs, which are already sweetened. However, if you don’t have a very sweet tooth, you can use unsweetened rice puffs or cereal of choice (puffed quinoa is great as well!). Instead of maple syrup, you could also use brown rice syrup, Yukon syrup, corn syrup, or agave syrup. I love using crispy peanut butter, which contains only PEANUTS! I really think this is the healthiest version because no sugar and no palm oil are added. Since I like the salted caramel taste, I always make sure to add a pinch of sea salt. If your peanut butter already contains salt, simply leave it out! If you are allergic to peanuts, you can also use any other nut butter of choice, for example, almond butter or cashew butter. For a nut-free version, I would recommend sunflower seed butter! My new favorite chocolate chips are “morsels” with a high cocoa amount (60%) and less sugar. Regular chocolate chips are very sweet, so I prefer to order these dairy-free chocolate chips.

How To Make Peanut Butter Crunch Bars?

There are only a few instruction steps that you have to follow, and they aren’t complicated at all.

First, line a 6×6 inch (ca. 15 centimeters) pan or 7×7 inch (ca. 18 centimeters) pan with parchment paper. Combine the liquid sweetener, peanut butter, salt, and vanilla extract in a bowl. Stir with a whisk to combine. Add the rice puffs to the bowl and stir until the rice cereal is well-coated. Spread the mixture in the pan and press it down firmly with a spatula. You can also use the bottom of a jar. I added more peanut butter on top to make the bars even more delicious, but this step is optional. Melt the dairy-free chocolate chips in a water bath or in the microwave, and pour the melted chocolate over the peanut butter cereal mixture. Put the pan in the fridge (for about one hour) to set. It’s also possible to put the pan in the freezer for a shorter time. Cut into bars (works best with a hot knife). Check my step-by-step VIDEO right under the recipe instructions!

How To Store?

I would recommend storing the peanut butter crunch bars in an airtight container in the refrigerator (for up to 4 days). They taste best on day 1-3. When you freeze the bars, make sure to let them thaw for about 20 minutes before serving.

These No-Bake Peanut Butter Crunch Bars are:

Vegan (dairy-free) Gluten-free Super easy to make with only 5 simple ingredients Crispy Gooey Moist Perfect to make with kids Prepared in about 15 minutes A great dessert

Should you try out these crunchy chocolate peanut butter cereal bars, please leave a comment and rating below. Also, don’t forget to tag me in your Instagram or Facebook post with @elavegan and #elavegan because I would love to see how it turned out!

If you love peanut butter (and chocolate), definitely make sure to also check out the following vegan recipes:

Peanut Butter Chocolate Cake Peanut Butter Chocolate Cups Chocolate Protein Bars 3-Ingredient Vegan Peanut Butter Cookies Peanut Butter Mousse Healthy Peanut Butter Cookies (Keto) Peanut Butter Truffles (PB Chocolate Balls) White Chocolate Peanut Butter Cups