With just a handful of healthy ingredients plus chocolate and peanut butter, these crispy No-Bake Chocolate Peanut Butter Bars are delish as a snack or dessert. And you can store them in the fridge or freezer for weeks!
Healthy Chocolate Peanut Butter Bars
Made with rolled oats, crispy rice cereal, peanut butter, chocolate and more, this recipe is a cinch to mix together and set up. I love the combination of textures—it’s sort of like a much more interesting Rice Krispy Treat!—and that they are so great to make ahead.
Ingredients in No-Bake Bars
To make this easy recipe you’ll need:
- rolled oats
- puffed flax cereal or crispy rice cereal
- shredded unsweetened coconut
- dark chocolate chips
- unsweetened natural peanut butter
- brown rice syrup
How to Make Chocolate Peanut Butter Bars Step-by-Step
Here’s a look at the process involved in making this recipe for your family.
- Line an 8×8-inch pan with parchment paper, leaving a 2 inch overhang on two ends so you can lift the bars out to slice them.
- Mix the dry ingredients together in a large bowl.
- Warm the chocolate chips, peanut butter, brown rice syrup, honey, and vanilla in another until the chocolate is melted.
- Stir the wet ingredients into the dry with a wooden spoon.
- Press into prepared pan. Chill for 15-30 minutes before slicing.
Gluten-Free Chocolate Peanut Butter Bars
This recipe is easy to make gluten-free if you use certified gluten-free rolled oats, which you should be able to find at most grocery stores.
Why do you use brown rice syrup?
I know that brown rice syrup isn’t a pantry staple that most of us have in the house, but one jar will make two batches—and you can store it in the fridge until you’re ready to make the second batch. You can buy it online or look for it near the sugar in your grocery store. My small town ones both carry it.
Can I make this recipe nut-free?
Tips for Making the Best No-Bake Chocolate Peanut Butter Bars
- Use smooth natural and unsweetened peanut butter.
- Leave an overhang on two sides of the pan with the parchment paper so you can lift the bars out to easily cut them.
- Chill for a bit before slicing.
- I prefer to store these wrapped individually in plastic wrap.
- Store in the fridge for up to 5 days in an airtight container or in the freezer in a zip top bag for up to 3 months.
I’d love to hear your feedback on this recipe, so please comment below to share!Print
These bars are easiest to slice after chilling a bit, so plan to let them firm up in the fridge before you cut them.
- Line a 9×13-inch pan with parchment paper, leaving enough on the sides for you to lift the bars out of the pan.
- Mix the oats, cereal, and coconut in a large bowl.
- Add the chocolate chips, peanut butter, brown rice syrup, honey, and vanilla to a heat-proof bowl and heat in the microwave in 30 second intervals until smooth, stopping to stir. (It should take 1-2 minutes).
- Pour the warm mixture over the dry ingredients and stir with a wooden spoon, then use your (clean) hands to massage the ingredients together until well incorporated.
- Pour into pan, cover with a sheet of parchment, and use your hands to press down firmly and evenly.
- Chill for 20-30 minutes, use the parchment to remove from the pan, and slice into bars. Serve chilled (they will be firmer) or at room temperature.
To store, wrap each bar in plastic wrap and store in a zip top bag in the fridge for up to 2 weeks or in the freezer for up to 3 months. To store in the freezer, place bars in a zip top bag and remove as much air as possible.
I prefer to store these wrapped individually in plastic wrap.
Use smooth natural and unsweetened peanut butter.
Leave an overhang on two sides of the pan with the parchment paper so you can lift the bars out to easily cut them.
Chill for a bit before slicing.