Description
These Healthy No-Bake Chocolate Peanut Butter Crunch Bars combine creamy peanut butter, sweet maple syrup, and crispy rice cereal, topped with melted dairy-free chocolate and a peanut butter drizzle. Easy to prepare without any baking, they make a perfect guilt-free snack or dessert packed with flavor and texture.
Ingredients
Scale
Main Ingredients
- 1 cup smooth peanut butter
- 1/2 cup maple syrup or agave nectar
- 1/4 cup coconut oil
- 1 tsp vanilla extract
- 3 cups crispy rice cereal
Topping
- 1 1/2 cups dairy-free chocolate chips
- 1/4 cup peanut butter (for topping)
Instructions
- Prepare the Pan: Line an 8×8-inch baking pan with parchment paper and set aside to ensure easy removal of the bars later.
- Melt the Mixture: In a large microwave-safe bowl, combine the smooth peanut butter, maple syrup, and coconut oil. Heat in the microwave in 20-second increments, stirring well between each, until the mixture is fully melted and combined smoothly.
- Add Vanilla: Stir in the vanilla extract thoroughly to infuse the mixture with flavor.
- Combine with Cereal: Add the crispy rice cereal to the bowl and mix gently but thoroughly until all the cereal is evenly coated with the peanut butter mixture.
- Press into Pan: Transfer the coated cereal mixture into the prepared baking pan and press it down firmly to create an even layer.
- Melt Chocolate: In a microwave-safe bowl, melt the dairy-free chocolate chips in 20-second increments, stirring between each to achieve a smooth melted chocolate.
- Pour Chocolate Layer: Pour the melted chocolate over the pressed cereal mixture, spreading it evenly to cover the surface.
- Peanut Butter Drizzle: Drizzle the remaining 1/4 cup peanut butter over the chocolate layer. Use a knife or toothpick to swirl it gently into a decorative pattern.
- Chill: Refrigerate the pan for at least 1 hour, or until the chocolate topping is fully set and firm.
- Serve: Once set, lift the bars out of the pan using the parchment paper and cut into 16 squares. Serve immediately and enjoy your healthy, no-bake treat!
Notes
- Use dairy-free chocolate chips to keep this recipe vegan and dairy-free.
- Maple syrup or agave nectar can be used as a natural sweetener alternative to refined sugar.
- Press the mixture firmly into the pan to ensure the bars hold together well.
- Store leftover bars in an airtight container in the refrigerator for up to 1 week.
- For a nut-free version, substitute peanut butter with sunflower seed butter, but adjust measurements for consistency.
