Description
These Chocolate Peanut Butter Crunch Bars are a delicious no-bake treat combining creamy peanut butter, crunchy oats, puffed rice cereal, and a rich dark chocolate topping. Perfect for a quick snack or dessert, they are easy to make and naturally sweetened with honey or maple syrup.
Ingredients
Scale
Wet Ingredients
- 1 cup natural peanut butter (smooth or crunchy)
- 1/2 cup honey or maple syrup
- 1/2 teaspoon vanilla extract
- 1/4 teaspoon salt
- 1 tablespoon coconut oil (optional)
Dry Ingredients
- 2 cups old-fashioned rolled oats
- 1 1/2 cups puffed rice cereal
- 1/2 cup dark chocolate chips (or dairy-free chocolate chips)
Instructions
- Prepare the Pan: Line an 8×8-inch baking pan with parchment paper or lightly grease it to ensure easy removal of the bars once set.
- Combine Peanut Butter and Sweetener: In a microwave-safe bowl, combine the peanut butter and honey (or maple syrup). Microwave for 30 seconds, then stir until the mixture is smooth and fully combined.
- Add Flavorings: Stir in the vanilla extract and salt to the peanut butter mixture to enhance the flavor profile.
- Mix Dry Ingredients: In a large bowl, mix together the rolled oats and puffed rice cereal evenly.
- Combine Wet and Dry Ingredients: Pour the peanut butter mixture over the oats and cereal, stirring well to coat all dry ingredients evenly with the sticky mixture.
- Press Mixture into Pan: Transfer the combined mixture into the prepared baking pan. Press down firmly and evenly to create a compact layer.
- Melt Chocolate Topping: In a microwave-safe bowl, melt the dark chocolate chips along with the optional coconut oil in 20-second intervals, stirring between each until smooth.
- Apply Chocolate Layer: Pour the melted chocolate evenly over the compacted oat and peanut butter layer, spreading it to cover the surface.
- Chill to Set: Refrigerate the pan for at least 1 hour to allow the bars to firm up and the chocolate to set completely.
- Cut and Store: Once set, remove the bars from the pan using the parchment paper. Cut into 12 bars and store in the refrigerator for up to one week.
Notes
- You can substitute maple syrup with honey to suit dietary preferences or availability.
- For a vegan version, use maple syrup and dairy-free chocolate chips.
- Pressing the mixture firmly into the pan ensures the bars hold together well.
- Storing bars in the refrigerator helps maintain their texture and firmness.
- Coconut oil helps the chocolate topping melt smoothly and adds a subtle richness but is optional.
