I’ve finally perfected Healthy No Bake Chocolate Peanut Butter Crunch Bars using just six whole-food ingredients and one pantry trick you would never guess.

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I never expected a simple bar to be called award winning, but these Homemade Crunch Bars stole the show. If you think Healthy No Bake Chocolate Peanut Butter Crunch Bars are just another fad, wait till you taste the crunch from gluten free crispy rice cereal mixed with rich natural peanut butter, creamy unsweetened.

This Crunch Bars Recipe somehow tastes like candy but without the junk, and I couldnt stop sneaking bites. Its the kind of treat that makes you rethink what “healthy” can be, and yeah, you might make them for friends then hide the pan so no one eats them all.

Ingredients

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Rolled oats: high in fiber, slow carbs, adds chew and nutty flavor, keeps you full
Peanut butter: provides protein and healthy fats, helps bind bars, makes them rich
Maple syrup: natural sweetener, adds caramel notes, simple sugars give quick energy
Coconut oil: adds moisture and sheen, keeps chocolate soft, contains medium fats
Dark chocolate: antioxidants, bittersweet flavor, pairs with peanut for classic contrast
Crispy rice: light crunch, mostly carbs, makes bars airy but less filling
Almond flour: adds subtle nuttiness and healthy fats, boosts texture and protein slightly

Ingredient Quantities

1 1/2 cups gluten free rolled oats

1 cup gluten free crispy rice cereal

1/4 cup almond flour (or finely ground oats)

1/2 cup natural peanut butter, creamy unsweetened

1/3 cup pure maple syrup

2 tablespoons coconut oil, melted

1 teaspoon vanilla extract

1/4 teaspoon fine sea salt

3/4 cup dairy free dark chocolate chips or chopped vegan chocolate

2 tablespoons peanut butter for the chocolate layer

1 tablespoon coconut oil for the chocolate layer

flaky sea salt for sprinkling on top, optional

How to Make this

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1. Line an 8×8 inch pan with parchment, leaving some overhang so you can lift the bars out later.

2. In a medium bowl stir together 1 1/2 cups gluten free rolled oats, 1 cup gluten free crispy rice cereal, and 1/4 cup almond flour (or finely ground oats).

3. In a small microwave safe bowl warm 1/2 cup natural creamy unsweetened peanut butter, 1/3 cup pure maple syrup, and 2 tablespoons melted coconut oil for about 15 to 25 seconds until runny, then stir in 1 teaspoon vanilla extract and 1/4 teaspoon fine sea salt. Dont overheat the peanut butter or it will separate.

4. Pour the wet mix into the dry ingredients and stir until everything is evenly coated and sticky. If it seems dry, add a teaspoon of water or another small drizzle of maple syrup.

5. Transfer the mixture to the prepared pan and press down very firmly with the back of a spatula or the bottom of a measuring cup so the base is compact and even. This helps the bars hold together later.

6. Chill the pressed base in the fridge for at least 20 to 30 minutes while you prepare the chocolate layer.

7. Melt 3/4 cup dairy free dark chocolate chips (or chopped vegan chocolate) with 2 tablespoons peanut butter and 1 tablespoon coconut oil in short 15 second microwave bursts or over a double boiler, stirring until smooth and glossy. Dont burn the chocolate.

8. Let the chocolate cool a little so it thickens slightly, then pour it over the chilled base and spread evenly with an offset spatula or back of a spoon.

9. Sprinkle flaky sea salt on top if you like, then return the pan to the fridge until completely firm, about 1 to 2 hours (or 20 to 30 minutes in the freezer).

10. Lift the slab out using the parchment overhang, cut into bars, and store in an airtight container in the fridge for up to a week or freeze for longer.

Equipment Needed

1. 8×8 inch baking pan lined with parchment paper, leave overhang so you can lift the bars out later
2. Parchment paper and kitchen scissors to trim the edges (or tear it if you want)
3. Medium mixing bowl for the oat and cereal mix
4. Small microwave safe bowl or heatproof bowl for melting peanut butter and chocolate
5. Measuring cups and measuring spoons (1/4 cup, 1/3 cup, 1/2 cup, tsp)
6. Rubber spatula for mixing and pressing the base into the pan
7. Offset spatula or the back of a spoon to spread the chocolate layer evenly
8. Sharp knife or bench scraper to cut the chilled slab into bars
9. Airtight container for storing the bars in the fridge or freezer

FAQ

Q: How long do these crunch bars keep, and where should I store them? A: Store in an airtight container in the fridge for up to 2 weeks, at room temp for 3 to 5 days if your kitchen isnt hot, or freeze up to 3 months. Thaw in the fridge before eating.

Q: Can I make them nut free or swap the peanut butter? A: Yes. Use sunflower seed butter or soy nut butter for a nut free version. Texture might change a bit, add a tablespoon more oats or cereal if it gets too soft.

Q: My mixture wont stick together, what do I do? A: Add a little more maple syrup or a tablespoon extra peanut butter, press really firmly into the pan, then chill well. If too wet, add more oats or crispy rice cereal a tablespoon at a time.

Q: How do I melt the chocolate without it seizing or burning? A: Melt low and slow. Use a double boiler or microwave in 20 second bursts stirring each time. Stir in the 2 tablespoons peanut butter and 1 tablespoon coconut oil at the end to smooth it. Dont overheat or water get in the chocolate or itll seize.

Q: Any tips for cutting clean bars? A: Chill until firm, then run a sharp knife under hot water, dry it, and slice. Wipe the knife between cuts for neater edges. You can also let them sit at room temp 10 minutes after cutting so the chocolate isnt rock hard.

Q: Can I change the sweetness or make them chewier or crunchier? A: Yes. For chewier bars add a tablespoon more maple syrup and a bit more peanut butter. For extra crunch add more crispy rice cereal. Taste and adjust, its forgiving.

Homemade Crunch Bars (Award Winning Recipe!) Substitutions and Variations

Gluten free rolled oats → quick oats for a softer, chewier bar (use same amount), or use oat flour for a denser, almost cookie like texture (swap 1:1 but press mixture well).
Gluten free crispy rice cereal → puffed rice or puffed quinoa if you want extra crunch, or crushed gluten free corn flakes for more bite; both keep it light and crisp.
Natural peanut butter → almond butter for a milder, nuttier taste, or sunflower seed butter for a nut free option (same volume, but flavor will change).
Pure maple syrup → agave nectar or brown rice syrup if you need a less distinct maple flavor, or honey if you don’t need the recipe to be vegan; liquids are interchangeable 1:1.

Pro Tips

1) Press the base like your life depends on it, seriously. Use the bottom of a measuring cup or a flat jar and push down very very firmly so the oats and rice cereal lock together, then chill well before adding chocolate or the bars will crumble.

2) Heat the peanut butter just enough to loosen it, 10 to 20 seconds tops, and stir. If it starts to separate, whisk it back together and add a tiny splash of oil or maple syrup to bring it back, but dont overheat or it will go grainy.

3) Melt the chocolate slowly and keep it controlled, either short microwave bursts or a double boiler. Mix in the peanut butter and coconut oil off the heat so the chocolate stays glossy; if it gets too runny, let it cool a bit so it thickens before pouring.

4) For cleaner slices and better texture, chill fully then cut with a knife warmed under hot water and wiped dry between cuts. Store in the fridge for up to a week, and let a bar sit at room temp for a few minutes before eating so the chocolate softens.

Homemade Crunch Bars (Award Winning Recipe!)

Recipe by Louise Nightin

0.0 from 0 votes

I've finally perfected Healthy No Bake Chocolate Peanut Butter Crunch Bars using just six whole-food ingredients and one pantry trick you would never guess.

Servings

servings

Calories

227

kcal

Equipment: 1. 8×8 inch baking pan lined with parchment paper, leave overhang so you can lift the bars out later
2. Parchment paper and kitchen scissors to trim the edges (or tear it if you want)
3. Medium mixing bowl for the oat and cereal mix
4. Small microwave safe bowl or heatproof bowl for melting peanut butter and chocolate
5. Measuring cups and measuring spoons (1/4 cup, 1/3 cup, 1/2 cup, tsp)
6. Rubber spatula for mixing and pressing the base into the pan
7. Offset spatula or the back of a spoon to spread the chocolate layer evenly
8. Sharp knife or bench scraper to cut the chilled slab into bars
9. Airtight container for storing the bars in the fridge or freezer

Ingredients

1 1/2 cups gluten free rolled oats
1 cup gluten free crispy rice cereal
1/4 cup almond flour (or finely ground oats)
1/2 cup natural peanut butter, creamy unsweetened
1/3 cup pure maple syrup
2 tablespoons coconut oil, melted
1 teaspoon vanilla extract
1/4 teaspoon fine sea salt
3/4 cup dairy free dark chocolate chips or chopped vegan chocolate
2 tablespoons peanut butter for the chocolate layer
1 tablespoon coconut oil for the chocolate layer
flaky sea salt for sprinkling on top, optional

Directions

Line an 8×8 inch pan with parchment, leaving some overhang so you can lift the bars out later.
In a medium bowl stir together 1 1/2 cups gluten free rolled oats, 1 cup gluten free crispy rice cereal, and 1/4 cup almond flour (or finely ground oats).
In a small microwave safe bowl warm 1/2 cup natural creamy unsweetened peanut butter, 1/3 cup pure maple syrup, and 2 tablespoons melted coconut oil for about 15 to 25 seconds until runny, then stir in 1 teaspoon vanilla extract and 1/4 teaspoon fine sea salt. Dont overheat the peanut butter or it will separate.
Pour the wet mix into the dry ingredients and stir until everything is evenly coated and sticky. If it seems dry, add a teaspoon of water or another small drizzle of maple syrup.
Transfer the mixture to the prepared pan and press down very firmly with the back of a spatula or the bottom of a measuring cup so the base is compact and even. This helps the bars hold together later.
Chill the pressed base in the fridge for at least 20 to 30 minutes while you prepare the chocolate layer.
Melt 3/4 cup dairy free dark chocolate chips (or chopped vegan chocolate) with 2 tablespoons peanut butter and 1 tablespoon coconut oil in short 15 second microwave bursts or over a double boiler, stirring until smooth and glossy. Dont burn the chocolate.
Let the chocolate cool a little so it thickens slightly, then pour it over the chilled base and spread evenly with an offset spatula or back of a spoon.
Sprinkle flaky sea salt on top if you like, then return the pan to the fridge until completely firm, about 1 to 2 hours (or 20 to 30 minutes in the freezer).
Lift the slab out using the parchment overhang, cut into bars, and store in an airtight container in the fridge for up to a week or freeze for longer.

Notes

Below you’ll find my best estimate of this recipe’s nutrition facts. Treat the numbers as a guide rather than a rule—great food should nourish both body and spirit. Figures are approximate, and the website owner assumes no liability for any inaccuracies in this recipe.