Chocolate Peanut Butter Crunch Bars (Gluten-Free, Dairy-Free)
You will love these Chocolate Peanut Butter Crunch Bars. They are crispy, chocolatey, gluten-free, dairy-free, vegan, and have only 8g of sugar per serving! It’s a no-bake dessert that is quick and easy to create.
This holiday season, I developed a lower-sugar alternative to a Christmas cookie. I wanted something with chocolate, crispy, and crunchy. After brainstorming and playtime in the kitchen, I discovered a recipe for these Chocolate Peanut Butter Crunch Bars.
I utilize almond flour and Rice Krispies cereal to help create a yummy peanut butter filling. Then, I top it all off with delicious melted dark chocolate.
Ingredients in Chocolate Peanut Butter Crunch Bars
The Peanut Butter Crunch Layer
Peanut Butter: I use any peanut butter that has no added sugar, crunchy or creamy peanut butter works. I prefer crunchy peanut butter with a little added salt.
Crispy Puffed Rice: Puffed rice cereal or crispy rice cereal must be toasted to create that lovely crispy crunchy peanut layer. I find the OG Rice Krispies work best.
Almond Flour: Almond flour helps bind the ingredients together. Almond flour has a delicate taste and the flavor does not overpower the other ingredients.
Maple Syrup: A little goes a long way. The maple syrup adds hints of vanilla and caramel. Maple syrup also has a fruity sweetness.
Vanilla Extract: Vanilla extract compliments the flavors of peanut butter, maple syrup, and chocolate.
Ingredients in Chocolate Peanut Butter Crunch Bars
The Chocolate Layer
Dark Chocolate Chips: I use 70% dark chocolate or greater. Ghirardelli has a nice variety of dark chocolates like this 86% dark chocolate bar.
Peanut Butter: For even more peanuty flavor.
Coconut Oil: Option to skip the coconut oil and just use peanut butter to thin the chocolate however, I enjoy the subtle coconut flavor.
How to Make Chocolate Peanut Butter Crunch Bars
Make Peanut Butter Crunch Filling
- Place all peanut butter bar ingredients in a bowl and mix until combined.
- Line a 9×9 inch baking pan or 9-inch cake pan with parchment paper. If you skip this step the bars will not pop out of the baking pan when cooled.
- Press the peanut butter mixture into the baking or cake pan.
Melt Chocolate
- Melt chocolate, peanut butter, and coconut oil over a double boiler. Once all of the chocolate is almost melted remove and stir until the chocolate is completely melted and the ingredients are combined.
- Pour chocolate mixture over Peanut butter bars. Spread it evenly with your chocolate mixing spoon.
*Option to melt the chocolate over a microwave instead of the double boiler method. Check out this article by Molly Allen “How to melt chocolate on the stovetop or microwave for smooth results every time” for further detailed instructions.
Chill, Slice, and Serve
- Place the dessert in the refrigerator for 30 minutes to 1 hour. Before the chocolate has almost set but not completely, add desired toppings (coconut flakes, sprinkles, etc.). If the chocolate is too runny, the toppings will sink into the chocolate.
- Place the bars back in the fridge for another 30 minutes. Slice and serve once the chocolate is set.
Eating These Chocolate Peanut Butter Crunch Bars Recipe
Below are a few ways I love to enjoy these Chocolate Peanut Butter Crunch Bars.
Alone: I’ll eat these bars as a snack after a long hike or as a sweet treat. With 7 grams of protein (that’s more than a handful of almonds) and a relatively low amount of sugar for such a decadent dessert you can count on these bars to fill you with nutritional goodness.
On a dessert board: I like to pair these with other Christmas cookies around the holidays. I’ll put some orange slices and nuts on the board too.
A la mode: Try heating your bar in the microwave for 15 to 20 seconds, then top it with a scoop of vanilla ice cream for an even more decadent dessert.
Sharper Nutrition Fix: Peanuts
Origins: Likely first cultivated by the Incas, peanuts are native to South America. Traders, Spanish and Portuguese in origin, introduced peanuts to countries like China, India, and West Africa.
Developed in 1890, Peanut Butter was promoted as a health food at the 1904 St. Louis World Fair.
Where they grow: Peanuts are not true nuts. Peanuts are legumes. Peanuts require a long, warm growing season with ample water which limits growing to the warmer temperature regions. China, India, Nigeria, and the United States lead the world in peanut production. Georgia and Florida are the leading growers in the US.
Nutrition: High in fat, rich in protein, and fiber, peanuts are a nutritional powerhouse. Peanuts are a source of niacin, Vitamins E, B6, folate, and the minerals magnesium, manganese, and potassium with lower amounts of iron and calcium.
More Recipes
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Chocolate Peanut Butter Crunch Bars
Equipment
- 1 9x9 baking pan
- 1 Large Mixing Bowl
- 1 double boiler
- 1 rubber spatula
- 1 stirring spoon
- 1 set measuring cups and spoons
- parchment paper
Ingredients
Peanut Butter Bars
- 1.5 cup peanut butter
- 1/2 cup almond flour
- 1/4 cup maple syrup or honey (this sub is not plant-based)
- 1 tsp vanilla extract
- 1 1/2 cup puffed rice
Chocolate Topping
- 3.5 oz dark chocolate see recipe notes
- 1 tbsp peanut butter
- 1 tsp coconut oil
Other Toppings
- 2 tbsp unsweetened coconut flakes optional
Instructions
For the Peanut Butter Layer
- Place all peanut butter bar ingredients in a bowl and mix until combined.
- Line a 9x9 inch baking pan with parchment paper. If you skip this step the bars will not pop out of the baking pan when cooled.
- Press the peanut butter mixture into a 9x9-inch baking pan.
Chocolate Layer
- Melt chocolate, peanut butter, and coconut oil over a double boiler. Once all of the chocolate is almost melted remove and stir until the chocolate is completely melted and the ingredients incorporated.
- Pour chocolate mixture over Peanut butter bars. Spread it evenly with your chocolate mixing spoon.
Chill & Serve
- Place the dessert in the refrigerator for 30min to 1 hour. Before the chocolate has almost set but not completely, add desired toppings (coconut flakes, sprinkles). If the chocolate is too runny, the toppings will sink into the chocolate.
- Place bars back in the fridge for another 30min. Serve once the chocolate is set.
Nutrition
Hi, I’m Sarah Harper, a Registered Dietitian Nutritionist passionate about cooking, eating, and sharing all things food! At The Addy Bean, you’ll find a variety of flexitarian recipes designed to inspire and empower you to explore the delicious world of plant-based eating. My mission is to make plant-forward meals approachable, enjoyable, and part of your everyday life!
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