Go Back
Chocolate Peanut Butter Crunch Bars
Print
Chocolate Peanut Butter Crunch Bars
Prep Time
10 mins
Total Time
10 mins
 
Course: Dessert
Cuisine: Dairy-free, Gluten-free
Servings: 9 bars
Author: anaankeny.com
Ingredients
  • 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
Optional:
  • sprinkles
Instructions

  1. In a medium saucepan over low heat, melt the dairy-free chocolate chips, peanut butter, honey and coconut oil.  Stir continually.

  2. In a large mixing bowl, combine the crispy rice cereal and roughly chopped raw cashews.

  3. Pour the melted mixture over the cereal mixture.  Stir with a large spoon until evenly coated.

  4. Line a 7x11 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.

  5. 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.

  6. Serve immediately or keep in the freezer until serving.

Recipe Notes

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.