No-bake and easy-to-make, these healthier Peanut Butter Crunch Bars come together with real food ingredients and are the perfect treat for any time of the year. They’re made with less sugar, are vegan-friendly, have the perfect crunch in every bite, and are drizzled with just enough chocolate to complete that ever-so-famous duo so many are crazy for! Make them nut-free by substituting sunflower seed butter in place of the peanut butter.
No-bake and easy-to-make, these healthier Peanut Butter Crunch Bars come together with real food ingredients and are the perfect treat for any time of the year.
Prep: 15 mins
Total: 15 mins
Servings: 16 squares
For the bars:
- 2 cups quick oats
- 1 cup crisp rice cereal*
- 1/3 cup unsweetened shredded coconut (may sub additional crisp rice cereal)
- 1/3 cup flaxseed meal
- 1 Tbsp. chia seeds
- 1 cup + 2 Tbsp. creamy peanut butter
- 1/3 cup honey (may sub maple syrup for vegan-friendly)
- 2 Tbsp. virgin coconut oil, melted
- 1 ½ tsp. pure vanilla extract
- 1–2 Tbsp. water
For the chocolate drizzle:
- 4 Tbsp. chocolate chips
- 1 tsp. coconut oil
- In a medium bowl combine the quick oats, rice krispies, coconut, flaxseed meal, and chia seeds.
- Stir to combine then add the rest of the bar ingredients (except for the water).
- Mix well. The dough should stick together easily.
- If not, mix in 1 Tbsp. of water at a time until dough sticks together nicely.
- Line an 8×8 or 9×9 pan with parchment paper so that paper overlaps edges. Transfer the dough to the pan.
- Spread the dough out evenly and with your hands press dough VERY firmly into the pan.
- Place pan in the freezer for at least 30 minutes (this can be done the day before or even a few days before).
- For the chocolate drizzle: combine the chocolate chips and coconut oil in a small saucepan over low heat. Stir continuously until smooth and drizzly.
- You may also use a microwave at 50% power for 30-second increments stirring between each increment until smooth and drizzly.
- After bars have been in the freezer, remove the bars from the pan by grabbing onto the parchment paper flaps and place on a cutting board.
- Drizzle the chocolate evenly over the bars. The chocolate should harden quickly since the bars are cold.
- With a sharp knife, cut the bars into 16 squares. Serve and enjoy!
- Bars hold together best when stored in the fridge or freezer.
- May use regular rolled oats. If you do, pulse the oats in a food processor 15-20 times or until they resemble the size and texture of quick oats. The processed oats should equal 2 cups.
- May mix in hemp hearts with the flaxseed meal so long as it equals 1/3 cup.
- Recommend storing bars in the fridge or freezer until just before serving.
- For a thicker chocolate topping, double or triple the chocolate drizzle portion of the recipe.
- Kelloggs Rice Krispies are not gluten-free but will absolutely work in this recipe. If you’re wanting to make these bars gluten-free be sure to choose a crisp rice cereal that is certified gluten-free.
Serving Size: 1 square Calories: 240Fat: 15 g(Sat Fat: 3 g)Sodium: 70 mg Carbohydrate: 21 g(Fiber: 3 g Sugar: 7 g)Protein: 7 g