These no-bake peanut butter crunch bars are a nutritious snack that taste of indulgence and contain only 5 ingredients. They’re full of crunchy creamy peanut butter filling and finished with a chocolate topping. They’re toddler and kid friendly!
These bars are my biggest pregnancy craving, and I love that they’re also nutritious! They’re made of peanut butter, honey, coconut oil, brown rice crispy cereal and chocolate chips. I love to top with sea salt but it’s optional! Best part is they are no-bake! Healthy sweets are my thing and here are some more from my website to give a try: No-Bake Peanut Butter Chocolate Cookies and No-Bake Peanut Butter Oatmeal Cups .
I like to keep these cold in the fridge so they stay nice and crunchy! They’re freezer friendly and super fun to make with and for kids! I hope you love this recipe as much as my family and I do!
Ingredients
Peanut Butter – almond or cashew butter can also be used
Honey – maple syrup can be used instead
Coconut Oil – used in the peanut mixture as well as mixed into the chocolate
Brown Rice Crispy Cereal – this is the brand I buy from Amazon Brown Rice Crispy Cereal. I prefer using these over regular Rice Krispies because these contain whole grains and are organic
Chocolate Chips – any kind of chocolate will work
For Littles
This is a great treat for your toddler/ kid and is a nutritious one, too! These have healthy fats, protein and whole grains. You can serve these to your littles 12 months +!
How To
Mix together the peanut butter, honey & coconut oil until all combined. Then add in the brown rice crispy cereal and stir until coated.
Pack into a parchment covered 9×5 loaf pan. Melt your chocolate and coconut oil together and pour over the brown rice mixture and spread. Throw in the fridge until set
Slice & enjoy!:)
Peanut Butter Crunch Bars
Ingredients
- 1/2 cup peanut butter
- 1/4 cup honey
- 3 tablespoons melted coconut oil (split)
- 2 cups brown rice crispy cereal
- 1 cup chocolate chips of choice
Instructions
- Prepare a 9×5 loaf pan covered in parchment paper and set aside
- In a large bowl, mix together the peanut butter, honey and 2 tablespoons melted coconut oil. Mix until combined
- Fold in the brown rice crispy cereal until coated and pack into the prepared parchment covered loaf pan until firmly packed
- Melt together the chocolate chips and 1 tablespoon of coconut oil in the microwave for 30 second intervals and stirring in between until melted
- Pour the melted chocolate over the rice crispy mixture. Using a rubber spatula, spread the chocolate until it completely covers the brown rice crispy mixture. You can top with sea salt if desired
- Let it set in the fridge for 30-45 minutes or in the freezer for 15-20 minutes. Grab ahold of the parchment paper and lift out of the loaf pan. Slice into 12 pieces and serve!
- You can store in an airtight container in the fridge for up to 3 days or in the freezer for up to 3 months. Enjoy!:)
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