Chocolate Peanut Butter Crunch Bars [Dairy-Free]

As a busy mom, I’m all about desserts in a pinch, but I still want them to feel somewhat like a win (not just straight sugar chaos!). That’s why this peanut butter crunch bar recipe is a staple in my house, along with my honey rice krispie treats and my date snickers recipe whenever I need something quick for a gathering.

The best part? These dark chocolate peanut butter crunch bars come together in five minutes, then just need about 30 minutes to set in the fridge. They’re crunchy, chewy, and the perfect “little something” when a craving hits (just like this roundup of healthy snacks for when you're craving chocolate).

Ingredients and Substitutions

• Coconut oil: Since this oil hardens when chilled, you cannot substitute it out. Any version of coconut oil will work, though (refined, unrefined, etc.), some just have a more coconut flavor than others.
• Peanut butter: Natural works best for this recipe as the oil in it is mixed in with the cereal. Crunchy peanut butter works as well for a funky flavor to make an easy switch up, this is what we use in chocolate banana nice cream, too.
• Cacao powder: This is chocolate in its purest form and what gives these peanut buttercrunch bars their dark chocolate flavor. Learn more about raw cacao powder benefits (not cocoa powder). That said, if you don't have it on hand, ¼ cup of chocolate chips will work too.
• Crispy rice: A gluten-free cereal that replaces regular Rice Krispies in traditional recipes. Also called crispy rice cereal. Any crunchy can replace it.

See the recipe card for full information on ingredients and quantities.

Flavor Variations

Protein-packed: Want to give the chocolate peanut butter cereal bars? Add ¼ cup of collagen powder (learn what is collagen powder) along with 1-2 tablespoons more peanut butter.

White chocolate: Skip the cacao powder and add ⅓ cup dairy-free chite chocolate chips to the melted coconut oil for a richer taste.

Nut butter: Almond butter or almond hazelnut butter are delicious swaps. Cashew butter gives a rich flavor, as seen in these cashew butter cookies.

How To Make Chocolate Peanut Butter Crunch Bars

Step 1: Over low heat, melt the coconut oil, maple syrup, and peanut butter until just melted. Mix until smooth.

Step 2: Stir in the cacao powder and mix until no clumps remain.

Step 3: Add in the rice cereal and stir until coated. Pour the mixture into an 8x4, parchment paper-lined loaf pan (or a silicone mold).

Step 4: Smooth it down until it's even and sprinkle the sea salt on top. Freeze for 30 minutes until set.

Expert Tips To Make It

Sprinkle sea salt on top of the bars before freezing for the BEST flavor.

Make sure to use crispy rice cereal and not puffed rice, or you'll have a chewy texture. Really, any gluten-free crunchy cereal will work.

The crunch bars begin to soften at room temperature so they're best eaten chilled. If you need them to stay firm at room temperature, you'll want to add ¼ cup of chocolate chips to the mixture.

As much as possible, press the bars firmly into the pan before chilling. This is what helps them hold together.

The bars have a very dark chocolate flavor. If you prefer a sweeter chocolate flavor, use cocoa powder in place of cacao. It's a bit more processed and thus naturally sweeter.

Store the bars in the fridge for 7-10 days or the freezer for up to three months.

Chocolate Peanut Butter Crunch Bars FAQs

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If you tried this Dark Chocolate Peanut Butter Crunch Bars Recipe or any other recipe on my blog, please leave a 🌟 star rating and let me know how it goes!