No-Bake Homemade Crunch Bars

Why You’ll Love This Recipe

I love this recipe because it’s foolproof and fast, and the end result feels like something way more indulgent than it really is. The blend of melty chocolate and peanut butter is always a hit, and the rice cereal adds just the right amount of crunch. These bars are freezer-friendly, perfect for meal prep, and endlessly customizable. I’ve brought them to parties, stashed them for late-night cravings, and even packed them into lunchboxes.

Ingredients

(Here’s a tip: Check out the full list of ingredients and measurements in the recipe card below.)

• 1 1/2 cups chocolate chips

• 1/2 cup peanut butter

• 1/4 teaspoon salt

• 2 cups crisp rice cereal

• Optional: sweetener or vanilla extract for added flavor

Directions

1. Melt the chocolate and peanut butter
   In a microwave-safe bowl, I combine the chocolate chips, peanut butter, and salt. I heat it in 30-second intervals, stirring between each, until the mixture is fully melted and smooth. Alternatively, I use the double boiler method on the stovetop.

2. Mix with cereal
   I place the crisp rice cereal in a large mixing bowl and pour the melted chocolate mixture over it. I stir gently until every piece of cereal is fully coated.

3. Transfer to the pan
   I lightly grease a 9×5-inch loaf pan and line it with parchment paper. Then I pour the chocolate cereal mixture into the pan and press it down gently with a spatula to level the top.

4. Chill until firm
   I pop the pan into the freezer for about an hour, or until the bars are firm to the touch.

5. Slice and enjoy
   Once chilled, I lift the bars out of the pan using the parchment paper, slice them into squares or rectangles, and they’re ready to enjoy.

Servings and Timing

• Servings: 12 bars

• Prep Time: 5 minutes

• Chill Time: 1 hour

• Total Time: 1 hour 5 minutes

Variations

I like switching things up depending on what I’m in the mood for:

• Nut Butters: Almond or cashew butter works just as well if I want something different from peanut butter.

• Flavor Boosts: I sometimes mix in a splash of vanilla extract or a pinch of cinnamon with the chocolate.

• Add-ins: Chopped nuts, dried fruit, or shredded coconut give extra texture and flavor.

• Toppings: A drizzle of melted white chocolate or a sprinkle of sea salt on top takes them up a notch.

Storage/Reheating

Refrigerator:
I store these in an airtight container in the fridge for up to 2 weeks.

Freezer:
They freeze beautifully. I store them in layers with parchment paper between and keep them in the freezer for up to 3 months.

Room Temperature:
They’re best kept cool, especially if I used natural peanut butter. At room temperature, they can get a bit soft.

FAQs

Can I use natural peanut butter?

Yes, I often use natural peanut butter. Just make sure it’s well-stirred and not too runny, or the bars may be too soft at room temperature.

Can I use different types of chocolate?

Definitely. I’ve made these with dark chocolate, semi-sweet, and even dairy-free chocolate chips—they all work great.

Are these bars gluten-free?

Yes, as long as I use certified gluten-free rice cereal and chocolate chips, they’re naturally gluten-free.

Can I make these without peanut butter?

Absolutely. I swap it out for almond butter, cashew butter, or even sunflower seed butter for a nut-free version.

What’s the best way to cut the bars cleanly?

I use a sharp knife and run it under warm water between cuts for clean edges.

Conclusion

These No-Bake Homemade Crunch Bars are everything I want in a sweet snack—quick, simple, and satisfyingly crunchy. With no oven required and just a few pantry staples, they’re perfect for anytime I need a no-fuss dessert. I love how easy they are to customize and how well they hold up in the fridge or freezer. Whether I’m sharing or saving them all for myself, these bars always hit the spot.