Chocolate Peanut Crisp Bars
Indulge in the perfect balance of sweet and crunchy with these irresistible Chocolate Peanut Crisp Bars, a no-bake treat crafted for simplicity and rich flavor. Featuring creamy peanut butter, sweet honey, and crispy rice cereal as the base, these bars are topped with a luscious layer of melted semisweet chocolate and a touch of coconut oil for a smooth finish. Ready in just 20 minutes of prep and cook time, this recipe is ideal for busy days or last-minute dessert cravings. The combination of sweet, salty, and nutty flavors makes these bars a crowd-pleasing favorite, perfect for snack time, lunchbox treats, or even a casual party dessert. With a short refrigeration period to set, these bars are easy to prepare ahead of time and store beautifully for up to a week. Get ready to enjoy a delightful, homemade bite of chocolatey, peanut buttery heaven!
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Recipe Information
Ingredients
- 6 tablespoons Unsalted butter
- 1 cup Creamy peanut butter
- 1 cup Honey
- 1 teaspoon Vanilla extract
- 0.25 teaspoon Salt
- 4 cups Crispy rice cereal
- 1.5 cups Semisweet chocolate chips
- 1 tablespoon Coconut oil
Instructions
Line a 9x9-inch square baking pan with parchment paper, leaving overhang on the sides for easy removal. Set aside.
In a medium saucepan over low heat, melt the butter, peanut butter, and honey together, stirring constantly until the mixture is smooth and well combined.
Remove the saucepan from heat and stir in the vanilla extract and salt.
Place the crispy rice cereal into a large mixing bowl. Pour the melted peanut butter mixture over the cereal and gently fold everything together until the cereal is fully coated.
Transfer the mixture into the prepared baking pan. Use a spatula or the back of a spoon to press it down evenly and firmly into the pan.
In a microwave-safe bowl, combine the chocolate chips and coconut oil. Microwave in 20-second intervals, stirring after each interval, until the chocolate is melted and smooth.
Pour the melted chocolate over the pressed cereal mixture, spreading it evenly to cover the top.
Refrigerate the pan for 1-2 hours or until the bars are firm and the chocolate is set.
Once set, lift the bars out of the pan using the parchment paper overhang. Place on a cutting board and cut into 16 even squares.
Serve immediately or store the bars in an airtight container in the refrigerator for up to 1 week.
Nutrition Facts
Calories |
6644 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 308.4 g | 395% | |
| Saturated Fat | 135.8 g | 679% | |
| Polyunsaturated Fat | 0.2 g | ||
| Cholesterol | 186 mg | 62% | |
| Sodium | 4691 mg | 204% | |
| Total Carbohydrate | 929.1 g | 338% | |
| Dietary Fiber | 38.8 g | 139% | |
| Total Sugars | 474.2 g | ||
| Protein | 117.0 g | 234% | |
| Vitamin D | 0.0 mcg | 0% | |
| Calcium | 418 mg | 32% | |
| Iron | 75.2 mg | 418% | |
| Potassium | 3314 mg | 70% | |
*The % Daily Value tells you how much a nutrient in a serving of food contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.
