Chocolate Peanut Butter Crunch Bars
Chocolate Peanut Butter Crunch Bars combine the two best ingredients, chocolate and peanut butter for an epic no-bake dessert. No-bake crunch bars are allergy-friendly.
Ready for the BEST No-Bake Dessert?
Well, look no further…Chocolate Peanut Butter Crunch Bars are here! With just a few ingredients and minimal time in the kitchen, you’ll have the best dairy-free and gluten-free dessert ready to serve to your family and friends. And the chocolate and peanut butter combination is the BEST, right?
With Valentine’s Day on the horizon, I am looking for some easy to make and healthy desserts to serve to the family. Valentine’s Day always needs a little chocolate, right? I plan on serving these Chocolate Peanut Butter Crunch Bars to my family as a special treat. Sure they can be plain ole chocolate peanut butter bars, but adding a few pink, red, and white sprinkles on top makes them perfect for Valentine’s Day.
Only 4 easy steps:
No-bake is the best, right? With minimal ingredients and minimal time in the kitchen, you’ll have this recipe pinned to your favorite board so you can make them over and over again. Here’s how to make them:
MELT:
In a medium saucepan, melt the chocolate chips, peanut butter, honey, and coconut oil. Melt over low heat, stirring continually with a spatula.
MIX:
In a large mixing bowl, add the crispy rice cereal and roughly chopped cashews (either chop with a knife and cutting board OR pulse in the food processor). Once the chocolate-peanut butter mixture is melted, pour it over the crispy rice cereal. Using a large spoon, stir until the cereal is evenly coated.
PRESS:
Line a 7X11 glass baking dish with parchment paper. Pour in the bar mixture. Here’s the important part; press the bars (very very firmly!) evenly into the baking dish. If you don’t press firmly enough, they will fall apart with cutting.
FREEZE:
After the bars are pressed into the dish, place in the freezer for a couple of hours. Once the bars are set, remove from the freezer and cut into 9 even pieces.
- 1/2 cup dairy-free chocolate chips
- 1 cup peanut butter (or sun butter)
- 1/4 cup honey
- 2 Tbsp coconut oil
- 4 cups crispy rice cereal
- 3/4 cup raw cashews, roughly chopped
- sprinkles
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In a medium saucepan over low heat, melt the dairy-free chocolate chips, peanut butter, honey and coconut oil. Stir continually.
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In a large mixing bowl, combine the crispy rice cereal and roughly chopped raw cashews.
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Pour the melted mixture over the cereal mixture. Stir with a large spoon until evenly coated.
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Line a 7×11 glass baking dish with parchment paper. Pour the crunch bar mixture into the baking dish. Press the mixture evenly and VERY firmly into the dish. Add the sprinkles at this time if you choose to.
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Place in the freezer for 2 hours or until set. Remove from freezer, remove bars from the baking dish by lifting up on the parchment paper. Set on cutting board and cut into 9 even pieces.
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Serve immediately or keep in the freezer until serving.
Store leftovers in a covered glass container in the freezer for up to 2 weeks.
FOR ALLERGY-FRIENDLY OPTIONS:
Replace peanut butter with sun-butter or nut-butter of your choice.
For nut-free option: remove raw cashews and add 1/4 cup crispy rice cereal.
USED IN THIS RECIPE:
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