Peanut Butter Crunch Bars (6 Ingredients, No Bake)

A closeup of a stack of peanut butter chocolate crunch bars on their sides in a lined baking pan.

5 from 2 votes

Peanut Butter Crunch Bars (6 Ingredients, No Bake)

You'll love these peanut butter crunch bars if you like Reese's peanut butter cups and rice krispie treats, because they're like a cross between the two! They're simple, with just 6 ingredients, and you won't need to turn on the oven to make them. These are heavy on peanut putter flavor, and have just a bit of chocolate and crunch. Enjoy these not-so-naughty treats straight out of the fridge or freezer.

Prep Time15

Total Time15

Course: dessert/snack

Cuisine: American

Diet: Gluten Free

Servings: squares

Author: Helen Schofield

Equipment

Ingredients

1 cup peanut butter (any kind - however if there isn't any salt in it, I would add around ¼ teaspoon to the peanut butter, butter and honey mixture)
¼ cup butter unsalted or salted
¼ cup honey
¼ cup powdered sugar (icing sugar)
1½ cups rice krispies
5½ ounces chocolate (either dark or milk, or you can use about ¾ cup chocolate chips)

cups/ounces - grams/ml

Instructions

Start by lining a square 8 x 8 inch (20cm x 20cm) baking pan with baking paper.
Now melt the peanut butter, honey and butter in a medium to large saucepan on a medium heat. Let it bubble together for one to two minutes, then take off the heat and let it cool for a few minutes.
1 cup peanut butter, ¼ cup honey, ¼ cup butter
Stir in the powdered sugar. Then stir in the rice krispies.
1½ cups rice krispies, ¼ cup powdered sugar
Empty the mixture into the lined pan. Smooth it down and into the corners with a silicon spatula or the back of a big metal spoon. Then pop the pan into the fridge while you prep the chocolate layer.
Now break the chocolate up into pieces (if using a bar) in a medium sized microwave safe jug or bowl. Microwave in 30-second bursts until the chocolate is 'almost' fully melted. I find 3 bursts is about right. Add half a teaspoon of oil (optional, this just makes the chocolate easier to cut without cracking) and stir until smooth.
5½ ounces chocolate
Pour the chocolate over the peanut butter mixture and smooth down with a silicon spatula or the back of a metal spoon. Let set in the fridge until the chocolate is set - at least half an hour.
Use the edges of the baking paper to lift the set mixture out onto a large chopping board. Then grab a large sharp knife and run it under hot water. Wipe dry, then quickly use it to cut the bars into small squares (wipe clean and repeat several times for the neatest cuts!). Store in an airtight container either in the fridge for up to 4 days, or in the freezer for 1 to 2 months.

Video

Notes

Melting the chocolate: If you don't have a microwave, you can also melt the chocolate in a glass bowl set over a saucepan of boiling water. Just don't let the bowl touch the water.

Nutrition