Chocolate Peanut Butter Crunch Bars (Dairy and Gluten-Free)

Two fingers holding up a square of a dark chocolate and peanut butter crunch bar.

Chocolate Peanut Butter Crunch Bars (Dairy and Gluten-Free)

This chocolate peanut butter crunch bar recipe is no-bake, crunchy, and swirled with chocolate, an easy dessert made in minutes with simple ingredients.

Course Dessert

Cuisine American

Prep Time 10

Cook Time 0

Total Time 40

Servings squares

Calories 206kcal

Author Shelby Stover

Equipment

1 8x4 Loaf Pan
Silicone Spatula

Ingredients

⅓ cup coconut oil measured solid
½ cup cacao powder
⅓ cup natural peanut butter
¼ cup maple syrup
1 tbs maple syrup yes, you need both
2 cup crispy rice cereal
½ teaspoon sea salt optional

Instructions

In a medium pot combine the coconut oil, syrup, and peanut butter. Heat over extremely low heat until coconut oil is melted. Whiskhisk until everything is combined.
Stir in the cacao powder and mix until no clumps remain and chocolate is smooth.
Pour the rice puffs into the pot and mix until they're all coated.
Line an 8x4 pan with parchment paper and pour the mixture into the pan. Use a silicone spatula to smooth the mixture until even. Sprinkle the sea salt over top if using.
Freeze for thirty minutes. Remove from the freezer and let sit for three minutes before cutting.
Enjoy slightly chilled!

Video

Notes

Do not overheat the coconut oil/peanut butter mixture or the peanut butter will burn.

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

The bars taste best chilled, as they melt slightly at room temperature. If you need to prevent this, add ¼ cup chocolate chips to the coconut oil mixture.

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.

Make sure to really press the bar mixture down firmly as this helps them hold together better when slicing.

Nutrition