Peanut Butter Crunch Squares
Indulge your sweet tooth with these irresistible Peanut Butter Crunch Squares—a no-bake dessert that's as simple to make as it is delicious. Featuring a satisfying blend of creamy peanut butter, crisp rice cereal, and a luscious chocolate topping made with semisweet chocolate chips and coconut oil, this recipe delivers the perfect balance of crunch and melt-in-your-mouth richness. Sweetened naturally with honey and elevated with a hint of vanilla, these bite-sized treats are ready in just 15 minutes of prep and cook time, then set in the fridge until perfectly firm. Ideal for sharing or quick snacking, these squares are perfect for dessert tables, lunchboxes, or a guilt-free indulgence at home. Stay stocked up—this crowd-pleaser will disappear fast!
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Recipe Information
Ingredients
- 4 cups crisp rice cereal
- 1 cup creamy peanut butter
- 0.5 cup unsalted butter
- 0.5 cup honey
- 1 teaspoon vanilla extract
- 1.5 cups semisweet chocolate chips
- 1 tablespoon coconut oil
Instructions
Line a 9x9-inch square baking pan with parchment paper, leaving some overhang on the sides for easy removal later.
In a medium-sized saucepan, combine the peanut butter, unsalted butter, and honey over medium heat. Stir frequently until the mixture is smooth and fully melted, about 3-5 minutes.
Remove the saucepan from heat and stir in the vanilla extract.
Add the crisp rice cereal to the saucepan and gently fold until the cereal is completely coated in the peanut butter mixture.
Transfer the mixture to the prepared baking pan. Using a silicone spatula, press it firmly and evenly into the pan. Set aside.
In a microwave-safe bowl, combine the chocolate chips and coconut oil. Heat in 30-second intervals, stirring in between, until the chocolate is fully melted and smooth.
Pour the melted chocolate over the peanut butter layer in the pan, spreading it evenly with a spatula.
Refrigerate the pan for at least 2 hours, or until the layers are firm and set.
Using the parchment paper overhang, lift the entire block out of the pan and transfer it to a cutting board.
Cut into 16 squares and serve. Store leftovers in an airtight container in the refrigerator for up to one week.
Nutrition Facts
Calories |
292 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 18.6 g | 24% | |
| Saturated Fat | 8.5 g | 43% | |
| Polyunsaturated Fat | 0.0 g | ||
| Cholesterol | 16 mg | 5% | |
| Sodium | 117 mg | 5% | |
| Total Carbohydrate | 27.9 g | 10% | |
| Dietary Fiber | 2.0 g | 7% | |
| Total Sugars | 17.3 g | ||
| Protein | 5.5 g | 11% | |
| Vitamin D | 0.4 mcg | 2% | |
| Calcium | 22 mg | 2% | |
| Iron | 3.5 mg | 20% | |
| Potassium | 152 mg | 3% | |
*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.
