Crispy Chocolate Peanut Butter Crunch Bars with only 5 ingredients! This crunchy vegan treat is made with gluten-free rice puffs and the recipe is similar to homemade Scotcheroos bars. This is a very easy no-bake dessert which is perfect to make with kids!
Chocolate Peanut Butter Crunch Bars
I am a chocolate addict. That’s right. But I also love peanut butter. The combination of both is simply heaven. Therefore, I really HAD to create this recipe for crispy peanut butter chocolate crunch bars. And it was a good decision, haha.
You will love this recipe if you can answer the following 3 simple questions with YES:
- Do you adore chocolate and peanut butter?
- Do you like a crunchy dessert which is also moist and gooey?
- Are you busy and want an easy 5-ingredient no-bake recipe?
5 Simple Ingredients
Recipes with only a few ingredients are the best, right?! It’s not possible to make that kind of recipes all the time but if it’s doable, why make things more complicated. The ingredients are:
- Rice puffs
- Maple syrup
- Peanut butter
- Vanilla extract
- Salt (optional)
- Dairy-free chocolate chips
I used chocolate flavored organic rice puffs, which are already sweetened. However, if you don’t have a very sweet tooth, you can use unsweetened rice puffs or cereal of choice (puffed quinoa is great as well!).
Instead of maple syrup, you could also use brown rice syrup, Yukon syrup, corn syrup, or agave syrup.
I love using crispy peanut butter which contains only PEANUTS! I really think this is the healthiest version because no sugar and no palm oil is added. Since I like the salted caramel taste, I always make sure to add a pinch of sea salt. If your peanut butter already contains salt, simply leave it out!
If you are allergic to peanuts, you can also use any other nut butter of choice, for example, almond butter or cashew butter. For a nut-free version, I would recommend sunflower seed butter!
My new favorite chocolate chips are “morsels” with a high cocoa amount (60%) and less sugar. Regular chocolate chips are very sweet, so I prefer to order these dairy-free chocolate chips.
How To Make Peanut Butter Crunch Bars?
There are only a few instruction steps which you have to follow, and they aren’t complicated at all.
- First, line a 6×6 inch (ca. 15 centimeters) pan or 7×7 inch (ca. 18 centimeters) pan with parchment paper.
- Combine the liquid sweetener, peanut butter, salt, and vanilla extract in a bowl. Stir with a whisk to combine.
- Add the rice puffs to the bowl and stir until the rice cereal is well-coated.
- Spread the mixture in the pan and press it down firmly with a spatula. You can also use the bottom of a jar.
- I added more peanut butter on top to make the bars even more delicious, but this step is optional.
- Melt the dairy-free chocolate chips in a water bath or in the microwave and pour the melted chocolate over the peanut butter cereal mixture.
- Put the pan in the fridge (for about one hour) to set. It’s also possible to put the pan in the freezer for a shorter time.
- Cut into bars (works best with a hot knife).
- Check my step-by-step VIDEO right under the recipe instructions!
How To Store?
I would recommend storing the peanut butter crunch bars in an airtight container in the refrigerator (for up to 4 days). They taste best on day 1-3. When you freeze the bars, make sure to let them thaw for about 20 minutes before serving.
These No-Bake Peanut Butter Crunch Bars are:
- Vegan (dairy-free)
- Super easy to make with only 5 simple ingredients
- Perfect to make with kids
- Prepared in about 15 minutes
- A great dessert
Should you try out these crunchy chocolate peanut butter cereal bars, please leave a comment and rating below. Also, don’t forget to tag me in your Instagram or Facebook post with @elavegan and #elavegan because I would love to see how it turned out!
If you love peanut butter and chocolate, definitely make sure to also check out the following vegan recipes:
Peanut Butter Crunch Bars
- Check my step-by-step VIDEO right under the recipe instructions.
- Line a 6×6 inch (ca. 15 cm) pan or 7×7 inch (ca. 18 cm) pan with parchment paper. You can also use an 8×8 inch (ca. 20 cm) pan, however, the bars will be less thick.
- Add liquid sweetener, 1/2 cup peanut butter, vanilla extract, and salt to a bowl, and stir to combine.
- Add the rice puffs to the bowl and stir until the rice cereal is well-coated. Depending on the size of the rice puffs, you will need 2 1/2 to 3 cups.
- Spread the mixture in the pan and press it down as firmly as possible with a spatula. You can also use the bottom of a jar to compress the mixture.
- I added 1/3 cup peanut butter in addition on top, but this step is optional!
- Melt the chocolate chips in a double-boiler or in a microwave and pour the melted chocolate over the peanut butter cereal mixture. Spread it evenly.
- Put the pan in the fridge for about 60 minutes (or in the freezer for a shorter time).
- Cut into bars (which works best with a hot knife) and enjoy! Store leftovers in an airtight container in the fridge.
- You can use any other nut butter instead of peanut butter. Some examples are almond butter, cashew butter, etc. To make the recipe nut-free, simply use sunflower seed butter.
- The additional 1/3 cup peanut butter will make the bars moist, but at the same time, they will stay crunchy. You can leave out the additional layer of PB though.
- Please do NOT add water to the recipe otherwise the bars get soggy!
- I recommend using salt if your peanut butter is unsalted.
- For a "Scotcheroos twist", sub half of the dairy-free chocolate chips with vegan butterscotch chips!
- Recipe serves 9. Nutrition facts are for one (of 9) bars.
If you are using Pinterest, feel free to pin the following photo: