Chocolate Peanut Butter Crunch Bars
These bars are dangerously good in the best possible way. They have that salty-sweet crunch that feels like a homemade candy bar, but they’re made with simple pantry ingredients I almost always have on hand. I originally started making these because I wanted a freezer treat that felt fun and indulgent without requiring a complicated baking project.
In our house, these usually live in the fridge or freezer and quietly disappear one square at a time. They’re especially perfect during busy homeschool weeks or summer afternoons when everyone wants “a little something.” I also love that they’re easy to make ahead because future me is always grateful when there’s already dessert waiting in the fridge.
Chocolate Peanut Butter Crunch Bars
Ingredients
Peanut Butter Crunch Layer
- 9 standard sized plain or salted rice cakes
- 6 tablespoons pure Maple Syrup
- ½ cup melted coconut oil
- ⅔ cup natural peanut butter
Chocolate Layer
- 1 cup cocoa powder
- 1 cup pure Maple Syrup
- ½ cup natural peanut butter
- 1 cup melted coconut oil
- salt for sprinkling on top!
Instructions
- Place all the rice cakes in a bag and crush.
- In a large bowl, mix the remaining PB crunch layer ingredients and microwave till the coconut oil is melted. Add the crushed rice cakes, and place in a silicone mold or parchment lined pan.
- Combine all the chocolate layer ingredients in a bowl with a whisk. Gently pour the chocolate on top of the peanut butter crunch layer. Smooth with a knife and sprinkle salt on top.
- Place in the fridge for an hour, then unmold and enjoy!
Did you make this recipe?
Please let me know how it turned out for you! Leave a comment below.