Crunchy Chocolate Peanut Bars
These Crunchy Chocolate Peanut Bars are rich, decadent, and packed with peanut butter flavor. Easy to make and perfect for the holidays – or any time of year. Betcha can’t eat just one.
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These gluten-free Crunchy Peanut Butter Bars are a delicious addition to your holiday treat platters. Other popular recipes include these Vegan Thumbprint Cookies or these No Bake Chocolate Pecan Bars. Browse all of our Healthier Dessert Recipes for inspiration.
IN THIS POST: Everything you need to make Crunchy Peanut Butter Bars
Ingredients
- peanut butter
- maple syrup
- coconut sugar
- salt
- coconut oil
- vanilla
- peanuts
- crispy rice cereal
- dark chocolate chips
How to make this recipe
First, line a square baking dish with parchment paper and set aside.
Next, add the peanut butter, maple syrup, coconut sugar, and coconut oil to a medium saucepan.
Stir together using a wooden spoon over medium-low heat and melt together until smooth and blended.
Remove it from the heat and stir in the sea salt and vanilla.
Then, stir in the peanuts and rice krispies for that crunch factor.
Spread the mixture into the prepared pan and press it firmly with the back of your spoon until even.
Place the dish in the freezer to set.
Meanwhile, over medium-low heat in a small saucepan, melt together the chocolate chips and coconut oil until completely smooth.
Take the dish out of the freezer and pour the chocolate mixture overtop. Place back in the freezer to set for about 20 minutes
Finally, slice into squares and store in the fridge or freezer in an airtight container.
FAQs, Tips, and Substitutions
- Are these bars dairy free? Yes, they are! Just be sure to check the label of your chocolate chips to ensure they don’t have any milk products.
- Use a microwave to melt the chocolate topping instead of the stovetop. Use a microwave-safe bowl and melt it in increments, stirring every ten seconds until it is smooth.
- Run a sharp knife under hot water before slicing these bars to get a super clean edge.
- Substitute honey for the maple syrup. Just remember that it won’t be considered a vegan recipe if you use honey.
- You can swap in quick oats instead of rice crispies in the peanut butter layer.
- Use almond butter instead of peanut butter for a different protein.
- Store in the freezer or refrigerator in an airtight container for up to a week.
More gluten free treat recipes
- Almond Flour Cookies with White Chocolate Chips and Macadamia Nuts
- Chocolate-Peanut Butter Oat Bars
- Sunflower Seed Butter Cups
- Sugar Free Date Cookies
- Honey Oatmeal Bars aka British Flapjacks
- Salted Maple Walnut Tahini Fudge – Easy No Bake Recipe
**This recipe was originally posted on December 10, 2014, and updated on June 21, 2019, and updated again on November 15, 2022, with recipe notes, writing, and new photos.**
If you’ve tried our Peanut Butter Crunch Bars, please rate the recipe and let us know how it turned out by leaving a comment below. We’re always interested in feedback!
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Crunchy Peanut Butter Bars – Easy + No Bake Recipe
Ingredients
BOTTOM LAYER
- ½ cup peanut butter
- ½ cup maple syrup
- ½ cup coconut sugar
- ⅛ tsp sea salt
- 1 tsp coconut oil
- ½ tsp vanilla
- ½ cup peanuts
- 2 cups crispy rice cereal
TOP LAYER
- 2 cups dark chocolate chips
- 4 tbsp coconut oil
Instructions
- Line a 9×9 dish with parchment and set aside.
- In a medium saucepan over medium-low heat, melt together the peanut butter, maple syrup, coconut sugar, and coconut oil until smooth and blended.
- Remove from the heat and stir in the sea salt and vanilla.
- Stir in the peanuts and rice crispy cereal.
- Spread into your prepared dish and press it firmly with the back of your spoon until even. Place the dish in the freezer.
- Meanwhile, over medium-low heat in a small saucepan, melt together the chocolate chips and coconut oil until completely smooth.
- Pour over the base and place back in the freezer to set for about 20 minutes.
- Slice into squares.
Video
Notes
- Are these bars dairy free? Yes, they are! Just be sure to check the label of your chocolate chips to ensure they don’t have any milk products.
- Use a microwave to melt the chocolate topping instead of the stovetop. Use a microwave-safe bowl and melt it in increments, stirring every ten seconds until it is smooth.
- Run a sharp knife under hot water before slicing these bars to get a super clean edge.
- Substitute honey for the maple syrup. Just remember that it won’t be considered a vegan recipe if you use honey.
- You can swap in quick oats instead of rice crispies in the peanut butter layer.
- Use almond butter instead of peanut butter for a different protein.
- Store in the freezer or refrigerator in an airtight container for up to a week.
