No Bake PB Crunch Bars

These No Bake PB Crunch Bars are a crunchy, chewy, and downright delicious. They’ll curb your sweet tooth while giving you a little boost of energy to power through the day. Picture rice crispy treats but with a fun twist—peanut butter and honey replace the marshmallows. It doesn’t get more satisfying than that!

Why You'll Love these No Bake PB Crunch Bars

• No oven needed
• Only a few ingredients 
• Taste like a peanut butter crunch bar
• Can be easily frozen

No Bake PB Crunch Bars Ingredients

• Creamy peanut butter: a great source of protein and helps bind everything together. You want to use a nice drippy peanut butter.
• Honey: the perfect natural sweetener for these bars. Honey does a better job than maple syrup at keeping the bars together.
• Vanilla Extract: just a dash will help elevate the flavors
• Rice Krispies: I used the Real Cereal Company for a healthier cereal! 
• Ground Flaxseed: adds a little fiber and omega-3 fatty acids to your treat! 
• Quick Oats: Use quick oats and not old fashioned oats. 
• Chocolate Chips: because you cant have no bake pb crunch bars without chocolate!
• Coconut Oil: when mixed with the chocolate it creates a smooth chocolate top layer.

How to Make PB Crunch Bars

1. Prepare the pan: Line an 8x8-inch square baking pan with parchment paper, leaving some overhang for easy removal.
2. Mix the Wet Ingredients: In a medium saucepan over low heat, melt the peanut butter and honey together, stirring until smooth and combined. Remove from heat and stir in the vanilla extract and salt.
3. Combine the Base: In a large mixing bowl, combine the crispy rice cereal and oats. Pour the warm peanut butter mixture over the dry ingredients and stir until evenly coated.
4. Press Into the Pan: Transfer the mixture to the prepared pan. Use a spatula or the back of a spoon to press it down firmly into an even layer. Make sure to compress it well to help the bars hold their shape.
5. Make the Chocolate Topping: In a microwave-safe bowl, melt the chocolate chips and coconut oil in 30-second intervals, stirring between each, until smooth. Alternatively, melt the chocolate in a heatproof bowl set over a pot of simmering water (double boiler method).
6. Add the Chocolate Layer: Pour the melted chocolate over the peanut butter base and spread it into an even layer with a spatula.
7. Chill to Set: Refrigerate the bars for at least 1-2 hours, or until the chocolate is firm and the base has set.
8. Cut and Serve: Once set, lift the bars out of the pan using the parchment paper overhang. Use a sharp knife to cut into squares or rectangles.

FAQs

Can I make No Bake PB Crunch Bars Nut Free? Yes! You can use sunflower butter instead!

Can I use old fashioned oats instead of quick oats? Sure! I would make sure to pulse the oats a dozen times I the food processor so they break down to the correct size. 

What type of chocolate should I use for the topping? Semi-sweet or dark chocolate works best for a balanced sweetness, but you can use milk chocolate or even white chocolate if you prefer. Be sure to melt the chocolate gently (microwave or double boiler) to avoid burning it.

How do I store these bars? Store the bars in an airtight container in the refrigerator for up to 1 week. They can also be frozen for up to 2 months—just thaw in the fridge before enjoying.

Tips & Tricks

• If you prefer extra crunch, you can add 1/4 cup of chopped peanuts to the base mixture.
• For a touch of sweetness and color, sprinkle flaky sea salt or crushed peanuts on the chocolate before it sets.
• Store bars in an airtight container in the refrigerator for up to 1 week or freeze for longer storage.

If you make these No Bake PB Crunch Bars, I would really appreciate a comment and rating down below, under the recipe card. Don’t forget to take a picture and tag me over on Instagram, Tik Tok, or Pinterest. For more ideas, check out my Dessert Recipes page.