No-bake peanut butter chocolate crisp rice treats are the traybake that never lasts the weekend: crisp rice cereal bound in a peanut butter and honey syrup, capped with melted semisweet chocolate chips. Chewy, crunchy, and set after a chill. Twenty squares from one pan.
There’s something so wonderfully nostalgic about a classic crisp rice treat, and this version takes it to a whole new level! We’re combining the salty, creamy goodness of peanut butter with a rich, decadent chocolate topping for a no-bake dessert that’s impossible to resist. These squares are chewy, crunchy, and perfectly sweet, making them an absolute crowd-pleaser for potlucks, bake sales, or just a simple afternoon pick-me-up. Plus, they come together in a flash with just a handful of pantry staples. Let’s get mixing!
Ingredients
• 1 cup (250g / 8.8 oz) natural peanut butter
• 1/2 cup (100g / 3.5 oz) raw sugar
• 1/2 cup (100g / 3.5 oz) packed brown sugar
• 3/4 cup (255g / 9 oz) honey
• 4 cups (112g / 4 oz) crisp rice cereal
• 1 tablespoon (14g / 0.49 oz) unsalted butter
• 1 1/2 cups (255g) semisweet chocolate chips
Instructions
1. Prepare your pan by lining a 9×9 inch baking pan with parchment paper, leaving some overhang on the sides to act as handles for easy removal later.
2. In a medium saucepan, combine the peanut butter, raw sugar, brown sugar, and honey. Melt over low heat, stirring continuously until the mixture is smooth and the sugar has dissolved. Be careful not to let it boil.
3. Remove the saucepan from the heat. Gradually pour in the crisp rice cereal and stir gently with a spatula until the cereal is evenly coated in the peanut butter mixture.
4. Transfer the mixture to your prepared baking pan. Using the back of the spatula or a piece of parchment paper, press the mixture down firmly and evenly into the pan.
5. To make the topping, create a double boiler. Place the butter and chocolate chips in a heatproof bowl set over a saucepan of simmering water (ensure the bottom of the bowl doesn’t touch the water). Stir constantly until the chocolate and butter are completely melted and smooth.
6. Pour the melted chocolate over the pressed cereal base and spread it into an even layer with a spatula.
7. Let the pan cool at room temperature for at least 1-2 hours, or place it in the refrigerator for 30-45 minutes to speed up the process, until the chocolate is firm.
8. Once set, lift the bars out of the pan using the parchment paper handles. Place on a cutting board and slice into 20 squares. Serve and enjoy!
Nutritional Information
• Approximate values per square, based on 20 servings.
• Calories: 240
• Fat: 11g
• Carbohydrates: 36g
• Protein: 4g
• Fiber: 2g
• Sugar: 28g
• Sodium: 65mg
Pro Tips
• For perfectly clean cuts, run a large, sharp knife under hot water and wipe it dry before each slice. The warm blade will glide through the chocolate and bars without cracking.
• To easily press the sticky mixture into the pan, lightly grease your spatula or place a piece of parchment paper on top of the mixture and press down with your hands.
• To make this recipe vegan, simply swap the honey for maple syrup or agave nectar, and use dairy-free butter and vegan chocolate chips.
• For an extra gourmet touch, sprinkle a little flaky sea salt over the melted chocolate before it sets. The salt beautifully enhances the peanut butter and chocolate flavors.
FAQ
Q: How can I make these peanut butter chocolate bars vegan
A: To make this recipe fully vegan, simply swap the honey for an equal amount of maple syrup or agave nectar. You will also need to use a dairy-free butter substitute and ensure your semisweet chocolate chips are certified vegan.
Q: Are these vegetarian rice krispie treats gluten-free
A: They can be made gluten-free very easily. While most ingredients in this recipe are naturally gluten-free, some brands of crisp rice cereal contain malt flavoring, which is derived from barley. To ensure the recipe is gluten-free, simply use a certified gluten-free crisp rice cereal.
Q: Can I use a different nut butter in this recipe
A: Yes, you can substitute the peanut butter with other nut or seed butters. Almond butter or cashew butter are great alternatives. For a nut-free vegetarian option, try using sunflower seed butter for a similar taste and texture.
Q: How should I store these no-bake bars
A: Store the bars in an airtight container to maintain their freshness. They can be kept at room temperature for up to 3 days or in the refrigerator for up to one week. Storing them in the fridge will result in a firmer texture.
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No-Bake Peanut Butter Chocolate Crisp Rice Treats
Ingredients
Method
- Prepare your pan by lining a 9x9 inch baking pan with parchment paper, leaving some overhang on the sides to act as handles for easy removal later.
- In a medium saucepan, combine the peanut butter, raw sugar, brown sugar, and honey. Melt over low heat, stirring continuously until the mixture is smooth and the sugar has dissolved. Be careful not to let it boil.
- Remove the saucepan from the heat. Gradually pour in the crisp rice cereal and stir gently with a spatula until the cereal is evenly coated in the peanut butter mixture.
- Transfer the mixture to your prepared baking pan.
- Using the back of the spatula or a piece of parchment paper, press the mixture down firmly and evenly into the pan.
- To make the topping, create a double boiler.
- Place the butter and chocolate chips in a heatproof bowl set over a saucepan of simmering water (ensure the bottom of the bowl doesn't touch the water).
- Stir constantly until the chocolate and butter are completely melted and smooth.
- Pour the melted chocolate over the pressed cereal base and spread it into an even layer with a spatula.
- Let the pan cool at room temperature for at least 1-2 hours, or place it in the refrigerator for 30-45 minutes to speed up the process, until the chocolate is firm.
- Once set, lift the bars out of the pan using the parchment paper handles.
- Place on a cutting board and slice into 20 squares.
- Serve and enjoy!
