Chocolate Peanut Butter Crunch Bars

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Satisfy your sweet tooth with these irresistible Chocolate Peanut Butter Crunch Bars! They are easy to make and the perfect treat for any occasion.

If you're looking for a sweet treat that's easy and fun to make, these Chocolate Peanut Butter Crunch Bars should be in your future. You'll go crazy for the salty-sweet combination of chocolate and peanut butter fusion.

The flavor combo is reminiscent of my vegan chocolate peanut butter cups but with an added crunch from the rice cereal. So good!

And the best part? You don't need any fancy equipment to make them. Just a few simple ingredients and a little bit of time are all it takes to create pure dessert bliss.

• Crispy Rice Cereal - I used Nature's Path but any variety will work.
• Brown Rice Syrup - This holds everything together perfectly and has a delicious caramel undertone flavor. Maple syrup or agave can be used but the bars won't hold together the same. Still delicious though!
• Brown Sugar - You can use regular cane sugar instead.
• Creamy Peanut Butter - I used a no-stir variety. Make sure your peanut butter isn't dried up or crumbly.
• Cocoa Powder - Cacao powder works nicely too.
• Vanilla Extract - This is optional but recommended.
• Vegan Chocolate Chips - I used Enjoy Life mini chocolate chips. Any variety will work though.

How to make Chocolate Peanut Butter Crunch Bars

1. Line an 8 x 8-inch baking dish with parchment paper. Set aside.
2. Pour rice cereal into a large bowl and set aside.
3. Combine the brown rice syrup and brown sugar in a saucepan over medium heat, stirring well. It will be thick like paste, but turns to liquid as it warms. Cook until bubbly, about 2-3 minutes, stirring often with a spatula, then remove from heat. Immediately add ¾ cup peanut butter, cocoa powder, and vanilla extract. Stir until well combined.
4. Pour the mixture over the rice cereal.

5. Gently fold together using a spatula until it’s well-coated.
6. Transfer the cereal mixture to your prepared pan. Press it down firmly into an even layer using a spatula.
7. Add the chocolate chips and peanut butter to a microwave-safe bowl. Microwave on 50% power in 30-second increments until melted and smooth. Stir each time.
8. Pour it over the cereal mixture and spread it into an even layer. Tap the pan a few times to even out the chocolate coating. Sprinkle with peanuts and chocolate chips to decorate if preferred. Place the pan in the refrigerator to cool for 30-60 minutes until the chocolate is set.

FAQs

Recipe

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5 from 4 votes

Chocolate Peanut Butter Crunch Bars

Satisfy your sweet tooth with these irresistible Chocolate Peanut Butter Crunch Bars! They are easy to make and the perfect treat for any occasion.

Prep Time10 minutes mins

Chilling Time30 minutes mins

Total Time40 minutes mins

Course: Dessert, Snack

Cuisine: American, Vegan

Servings: 12 people

Calories: 286kcal

Author: Melissa Huggins

Ingredients

US CustomaryMetric

• ▢ 3 cups rice crisp cereal
• ▢ ½ cup brown rice syrup
• ▢ ¼ cup light brown sugar
• ▢ ¾ cup creamy peanut butter (low sodium if preferred)
• ▢ ¼ cup cocoa powder
• ▢ 2 teaspoons pure vanilla extract

Top Layer

• ▢ ¾ cup mini chocolate chips + more for optional topping
• ▢ ½ cup creamy peanut butter (low sodium if preferred)
• ▢ Chopped Peanuts (optional)

Recommended Equipment

• 1 8x8 Square Baking Dish
• Parchment Paper
• Baking Spatula

Cook ModePrevent your screen from going dark

Instructions

• Line an 8 x 8-inch baking dish with parchment paper. Set aside.
• Pour rice cereal into a large bowl and set aside. 
• Combine the brown rice syrup and brown sugar in a saucepan over medium heat, stirring well. It will be thick like paste, but turns to liquid as it warms. Cook until bubbly, about 2-3 minutes, stirring often with a spatula, then remove from heat. Immediately add ¾ cup peanut butter, cocoa powder, and vanilla extract. Stir until well combined.
• Pour the mixture over the rice cereal and gently fold together using a spatula until it’s well-coated. The mixture will be thick and may seem like it won't cover the cereal, but keep stirring, it will be enough. 
• Transfer the cereal mixture to your prepared pan. Press it down firmly into an even layer using a spatula.
• Add the chocolate chips and ½ cup of peanut butter to a microwave-safe bowl. Microwave on 50% power in 30-second increments until melted and smooth. Stir each time.
• Pour it over the cereal mixture and spread it into an even layer. Tap the pan a few times to even out the chocolate coating. Sprinkle with peanuts and chocolate chips to decorate if preferred. Place the pan in the refrigerator to cool for 30-60 minutes until the chocolate is set.
• To cut, pull up each side of the parchment paper and place on a cutting board. Cut into squares. Store in an airtight container at room temp for 5-7 days. You can also freeze them for 2-3 months. 

Notes

• If using unsalted peanut butter, add ½ teaspoon of salt to the saucepan ingredients. 
• Brown rice syrup is not only delicious, it's also the 'glue' that holds everything together perfectly. You can use agave nectar or maple syrup but the bars can fall apart. Still delicious though!
• See the post above for step-by-step photos, extra tips, and FAQs

Nutrition

Calories: 286kcal | Carbohydrates: 31g | Protein: 8g | Fat: 16g | Saturated Fat: 5g | Polyunsaturated Fat: 3g | Monounsaturated Fat: 7g | Trans Fat: 0.02g | Cholesterol: 2mg | Sodium: 188mg | Sugar: 19g

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