This post may contain affiliate links, please see our privacy policy for details.
Chewy Chocolate Peanut Butter Bars, the bars that everyone LOVES! Think crisp, chewy, sweet, peanut krispie treat base, layered with creamy peanut butter, and topped with sweet salted chocolate. All made with simple, wholesome ingredients: brown rice krispies, honey, pure maple syrup, natural peanut butter, and dark chocolate. These bars are heavy on the peanut butter and chocolate, sweet, salty, gluten-free, vegan, and, geez…they’re even no-bake! Every last bite is truly delicious.
Half Baked Harvest At Home
20+ new recipes for wholesome comfort food made with everyday ingredients. Pre-order today! HBH At Home will be released on Tuesday, February 23rd!
Happy darn Friday everyone! I felt as though this week especially needed a sweet and easy chocolate peanut butter recipe. I don’t know why exactly, but it just seemed like we could all use these delicious bars this weekend.
So here we are. Yet another chocolate peanut butter treat that I’m way too excited to share. This one was certainly a hit over here.
Ingredient list
- Honey
- Pure maple syrup
- Creamy peanut butter
- Coconut oil
- Brown Rice Krispies
- Creamy peanut butter
- Pure maple syrup
- Coconut oil
- Vanilla extract
- Sea salt
- Dark chocolate or semi-sweet chocolate chips
Kitchen Supplies
- Kitchen supplies
- 9×13 inch baking dish
- Parchment paper
- Medium pot
- Room in your fridge
- microwave-safe bowl
- airtight container
Inspiration
Honestly, how these came to be I couldn’t tell you. It all started with a scotcheroo recipe. Then turned into a combination of homemade scotcheroos and homemade peanut butter Twix bars.
To put it simply, I wanted to make scotcheroos but I didn’t want to use butterscotch chips. I wanted to avoid overly processed sweets. Because of that, I kept thinking about what else I could do. What flavor could replicate the butterscotch?
And then, it hit me. What if I did a combination of scotcheroos and peanutty Twix. I tested a few things and at first, I struggled. But then I got it right. And well, now my dad’s declaring these his new favorite. And I guess everyone else up at my parent’s house is too.
More than anything they love the way these taste. The textures, the chewiness, the generous amount of peanut butter, and, of course, the thick layer of chocolate on top. But they also love knowing there are no processed sugars, funny ingredients, or artificial anything involved.
Details – chewy peanut krispies
I love to use brown rice krispies for a better-for-you option. You don’t even taste the difference! The “stickiness” that holds the krispie layer together is a basic mix of honey, maple syrup, and then a little bit of peanut butter and coconut oil.
The key is to use a mix of honey and maple syrup. The honey is thicker and stickier than the maple. And when boiled down it really is the glue that holds these treats together.
If you are strictly vegan, you can definitely use all maple syrup. The bars will still be sticky and great. Just slightly less chewy than if you were to use a mix of honey and maple.
The peanutty/carmel like filling
Essentially, this is the same gooey mix as above, just different ratios and no honey. I love this peanut butter mixture.
Peanut butter, maple syrup, and coconut oil boiled together to thicken the mix. The secret to making this layer really delicious is to use a natural peanut butter with just peanuts and salt. Don’t use a no-stir peanut butter that contains oils and/or sugar. This will give you the best flavor and texture.
Pour the peanut butter layer over the chewy krispie treats, then freeze the bars. You only need them to freeze them for 30 minutes to an hour or so. This helps the peanut butter set up quickly so you can continue on with the chocolate.
When the peanut butter is chilled and stiff, pour some melted chocolate over top to finish the layers up. I like to slice the bars before the chocolatey top becomes too hard. This will make the bars much easier to cut and prevents the peanutty filling from getting squished out. Add a dash of sea salt or powdered sugar.
And then you’re done. No oven needed. And trust me, you might want to double the batch because these disappear fast. Everyone from my dad to Asher, to random friends who stopped in have devoured these. They really are a favorite, served cold out of the fridge or at room temperature. Don’t you just love no bake peanut butter bars? The best snack! You can pack these for school lunches or enjoy after school or after work!
It’s the chewy, salty, sweet, chocolate, peanut butter combination – it’s magic!
Looking for easy party desserts? Here are a few ideas:
Chocolate Peanut Butter Pretzel Blondies
Homemade Vegan Peanut Butter Twix Bars
Caramel Butter Cake with Fudgy Chocolate Frosting
Retro-Style Chocolate Sheet Cake
Lastly, if you make these Chewy Chocolate Peanut Butter Bars, be sure to leave a comment and/or give this recipe a rating! Above all, I love to hear from you guys and always do my best to respond to each and every comment. And of course, if you do make this recipe, don’t forget to tag me on Instagram! Looking through the photos of recipes you all have made is my favorite!
Chewy Chocolate Peanut Butter Bars
Ingredients
Chewy Peanut Krispies
- 1/2 cup honey
- 1/4 cup pure maple syrup
- 1/4 cup creamy peanut butter , (just peanuts and salt)
- 1 tablespoon coconut oil
- 6 cups brown rice krispies
Creamy Peanutty/Caramel Goodness
- 1 1/4 cups creamy peanut butter , (just peanuts and salt)
- 1/3 cup pure maple syrup
- 1/4 cup, plus 1 tablespoon coconut oil
- 2 teaspoons vanilla extract
- sea salt
- 12 ounces dark chocolate, chopped
Instructions
- 1. Line a 9×13 inch baking dish with parchment paper. 2. To make the chewy layer. Add the brown rice krispies to a large bowl.3. In a medium pot, combine the honey, maple syrup, peanut butter, and coconut oil. Bring to a gentle boil over medium heat, stirring constantly. Cook 2 minutes, then remove from the heat and pour the mix over the brown rice krispies. Stir well to combine. Spread the mix out onto the prepared pan, packing it in tightly. Place in the freezer. 4. To make the peanut layer. In a medium pot, mix the peanut butter, maple syrup, and 1/4 cup coconut oil. Bring to a gentle boil over medium heat, stirring constantly. Cook 2 minutes, then remove from the heat. Stir in the vanilla and salt. Pour over the krispies layer. Freeze 30 minutes, until firm.5. Melt together the chocolate and 1 tablespoon coconut oil in the microwave. Let cool 5 minutes and then spread the chocolate over the peanut butter mix layer. Return to the fridge to set, about 10 minutes, then slice. The chocolate will not be totally set, but slicing is easier this way. Keep in the fridge.
Notes
Nutrition
Nutritional information is only an estimate. The accuracy of the nutritional information for any recipe on this site is not guaranteed.
Did you make this recipe? Please rate & comment below.
Finally had time to make these and they are better than I imagined! I can’t stop grabbing a small square every time I walk through my kitchen. This is definitely a recipe I will save and make again and again. Thanks for sharing it!
Hi Janice,
Amazing! Thanks for sharing your feedback and making this recipe, I am so glad it was enjoyed:)
So good. I made half a batch the first time because I didn’t want to waste expensive ingredients if we didn’t like it. Well, we loved it and I just made another full batch.
The first time I used cinnamon maple syrup by accident. They were delicious. Haven’t tried the second batch yet to say if I like the cinnamon version or plain maple syrup. Thanks for a great recipe
Hey Tara,
Amazing!! I am thrilled that this dish was a hit, thanks a lot for trying it out! xTieghan
I go through a batch of these myself a week. They are so delicious. I just keep making them and eating them.
Hey Melissa,
LOL I am so glad you are loving this recipe, thanks for making it so often:) xTieghan
How long do these keep in the fridge? I want to make a batch ahead of time for a party.
Hey Katie,
I would say up to 1 week in the fridge. Please let me know if you have any other questions:) xx
For the dark chocolate are we talking bakers dark chocolate or like dark
Chocolate chips
Hi Amanda,
I used a dark chocolate bar, I really like Chocolove or Lindt. Please let me know if you have any other questions! xx
I can’t wait to try this recipe! Do you think it will freeze well?
Hi Juli,
Yes, that will work well for you! Please let me know if you give the recipe a try, I hope you love it:) xx
Agreeing with everyone else on this thread, these are a huge hit with my family and friends. I have already shared the recipe multiple times. Love the chocolate, crunch factor and sweetness from natural sugars instead of added processed sugar. I ran out of maple syrup for my 3rd batch and sub natural cane syrup. Worked well but strengthened the syrup flavor a bit. Love this recipe!
Hey Dina,
Happy Friday!! I love to hear that this recipe was a winner, thanks so much for giving it a try!! xTieghan
Made these last night for a card party. They were a HUGE hit!
Hi Wendy,
Awesome!! I love to hear that this recipe was enjoyed, thanks so much for making it!! Have a great week:) xxT
These look great – wondering if you have suggestions of a favorite peanut butter substitution? You have so many delicious looking recipes with PB but we have a very allergic toddler (he can do all other foods:))!
Hey Sara,
I think sunflower butter is your best option! Please let me know if you have any other questions! xx
I made these for an early Easter gathering. They were a huge hit. So good. I added a little extra honey to the rice crispy layer which was delicious!
Hey Rawan,
Perfect!! Thanks so much for giving this recipe a go, I am thrilled to hear that it was a winner! Have the best week!? xT
Love the flavour but measurements were really off. I got the tiniest thin layer of the middle peanut butter filling and the choc on top. They were really thin. It was mostly rice bubbles 🙁
Hi Kate,
Thanks for giving the recipe a try, sorry to hear you had some issues, I promise all of the measurements are correct:) Please let me know if there is any way I can help! xx
I made them and they are soooo good??
Hey there,
Thanks so much for making this recipe, I love to hear that it was enjoyed!! xTieghan
Mmmm…these turned out so good!
Hey Megan,
I am thrilled to hear that this recipe was enjoyed, thanks so much for making it! xxT
Hello,
I had these at a party and can’t wait to make them. One question, what is the quantity of sea salt in the peanut layer? Thank you!
Hi Shari,
So glad you enjoyed the recipe, just a pinch of sea salt:) Please let me know if you have any other questions! xx
Hello,
Just made these bars yesterday, they are so delicious and everyone has told me they love them. I have a question, The chewy bottom, seemed to fall apart and not stick together like a rice krispy would. They are still edible but messy….any suggestions?
Thank you!
Hey Wilma,
Thank you so much for trying this recipe, I am thrilled that it was enjoyed!! You could add more honey to the bottom next time! xTieghan
These are delicious! I love how chewy the brown rice layer is. For those concerned about the coconut oil taste, you can’t taste it over the peanut butter.
My peanut butter layer melted into the rice krispy layer though 🙁 I did put the base layer in the freezer while making the peanut butter layer, but it didn’t say how long to keep it the freezer between those layers and I clearly needed to wait longer. Maybe 30 minutes is need there too?
Also, I was unsure if I should store these in the fridge or at room temp. Because of the coconut oil chocolate layer on top, fridge is the way to go.
Hey Mak,
Wonderful!! I love to hear that this recipe was enjoyed, thanks so much for making it. Sorry about the peanut butter layer. Yes, I would keep these in the fridge! Have the best week:) xx