No-Bake Peanut Butter Bars
Sweet, salty, and crunchy, these no-bake peanut butter bars are a wholesome alternative to the classic chewy bars. This variation features my favorite peanut butter + chocolate flavor combination thanks to all-natural peanut butter and mini chocolate chips with an unexpected crunch from Chex cereal. Simply mix everything together, press into a pan, and let the freezer do the rest!
what makes this recipe great
“I made these for my kids’ cold lunch. I let them try one today, and my 10-year-old daughter said, ‘You are a goddess. I don’t even have any words for how good these are.’ So…I think that’s pretty high praise!” – Hannah
- Rice Chex: This popular cereal gives these peanut butter bars a satisfying crunch.
- Peanut butter: Drippy peanut butter is a must! For best results, I recommend all-natural creamy Smucker’s or Trader Joe’s brands. If you don’t have drippy peanut butter, mix in a few teaspoons of melted coconut oil to your peanut butter before using in this recipe.
- Brown rice syrup: A vegan and low-glucose sweetener that I love to use in sweet no-bake recipes.
- Honey: Naturally sweetens these bars.
- Peanuts: I like to use roasted and salted peanuts for the most “peanut-y” flavor.
- Mini chocolate chips: Add the perfect amount of chocolate flavor in every bite. Mini chips mix in beautifully but chopped chocolate bars also work well.
- Kosher salt: For the perfect balance of sweet and salty.
TIP: For nut-free no bake bars, use sunflower seed butter in place of peanut butter. Note the bars will have a different taste.
How to Make No-Bake Peanut Butter Bars
A single batch of these bars fits perfectly in a 9×13-inch casserole dish. Line it with parchment paper for easy removal later!
Use a food processor to pulse the Chex into small pieces (but not as fine as sand) – a similar consistency to what I use in these peanut butter honey Chex balls. If you don’t have a food processor, place the Chex in a gallon-sized bag and use your hands or a measuring cup to crush them.
Add the peanut butter, brown rice syrup, and honey to a large bowl and mix until combined into a batter-like consistency.
Then pour the Chex pieces, peanuts, and chocolate chips into the peanut butter mixture and mix until all ingredients are thoroughly coated.
Pour the peanut butter mixture into your prepared pan, using your hands or a spatula to spread it in an even layer. Be sure to really press the mixture down, so everything is packed in nice and tight.
TIP: Wet your hands before pressing the mixture into the pan to avoid a sticky situation.
Place the bars into the freezer to set for 1-2 hours.
Once the bars are set, remove the pan from the freezer. Gently lift the bars out of the pan and place on a large cutting board. Use a sharp knife to cut into squares, granola-bar style rectangles, or any shape you desire.
Tips for Perfect No-Bake Bars
How to Serve Them
Add these no-bake bars to school or work lunches, pack one for an afternoon pick-me-up, serve on holiday treat platters, or enjoy as dessert. These bars freeze wonderfully and I love keeping a batch on hand for snack emergencies!
These bars are best stored chilled – either in the refrigerator or freezer. Keep in an airtight container in the fridge for 2-3 weeks. To prevent the bars from sticking together, place a piece of parchment paper between layers.
To freeze, wrap each bar individually in plastic wrap and place in an airtight container or freezer-safe bag for up to 3 months. Grab and go as needed!
Yes. Use the same amount of crunchy peanut butter in place of creamy peanut butter. Be sure to mix in a few teaspoons of coconut oil before using in the recipe to ensure it has a drippy consistency.
Freeze these bars for 1-2 hours to give the mixture enough time to firm up and solidify. This makes cutting them much easier!
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Line a 9×13-inch casserole dish with parchment and set aside.
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Add the Chex to a food processor and pulse until they break up into small pieces. If you don’t have a food processor, you can place the Chex in a gallon-sized bag and break them up with your hands.
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Add the peanut butter, brown rice syrup, and honey to a large bowl and mix until combined.
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Pour the Chex pieces, peanuts, and chocolate chips into the peanut butter mixture and mix until all of the ingredients are coated in the peanut butter mixture.
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Transfer the mixture into the lined dish and use your hands or a spatula to spread the mixture evenly in the pan. Be sure to really press the mixture into a firm, even layer. You may need to wet your hands to make sure the mixture is packed in tight.
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Place the dish into the freezer for 1-2 hours to set.
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Once the bars are firm and completely set, remove the casserole dish from the freezer.
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Use the parchment paper edges to gently lift the bars out of the pan and place onto a large cutting board.
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Use a sharp knife to cut the bars into squares, granola bar-style rectangles, or whatever shape you prefer.
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Store in an airtight container in the refrigerator for 2-3 weeks. To prevent the bars from sticking together, place a piece of parchment paper between layers. To freeze, wrap each bar individually in plastic wrap and place in an airtight container or freezer-safe bag for up to 3 months. Grab and go as needed!
- Peanut butter: Drippy peanut butter is a must! For best results, I recommend all-natural creamy Smucker’s or Trader Joe’s brands. If you don’t have drippy peanut butter, mix in a few teaspoons of melted coconut oil to your peanut butter before using in this recipe.
- Nut-free alternative: Use sunflower seed butter in place of peanut butter. Note the bars will have a different taste.
Calories: 205 kcal, Carbohydrates: 28 g, Protein: 5 g, Fat: 10 g, Fiber: 1 g, Sugar: 18 g
Nutrition information is automatically calculated, so should only be used as an approximation.
