No Bake Chocolate Peanut Butter Bars
If you’re craving a sweet treat that comes together in minutes, these crunchy No Bake Chocolate Peanut Butter Bars are about to become your new go-to dessert. Made with simple pantry staples and layered with rich chocolate and creamy peanut butter, they deliver the perfect balance of salty, sweet, and crispy in every bite. Best of all, there’s no oven required, making them ideal for busy days, holiday trays, potlucks, or anytime you need an easy crowd-pleasing dessert. One bite of these irresistible bars and you’ll find yourself making them again and again.
Easy No Bake Chocolate Peanut Butter Bars Recipe
One of the best things about this recipe is how simple it is to make. These No Bake Chocolate Peanut Butter Bars come together with everyday pantry staples, no fancy ingredients or extra trips to specialty stores required. They’re the kind of easy, handheld dessert you’ll find yourself making again and again for every occasion. Perfect for game day, tailgating, picnics, holiday gatherings, or anytime quick and delicious desserts for the kids are on the menu, these homemade crunch bars are always a hit. The recipe comes from a friend’s cookbook, and I’m so excited to share it with you!
Key ingredients to make No-Bake Chocolate Peanut Butter Crunch Bars: (Scroll down for full printable recipe card and quantities.)
- Chocolate – Semi sweet chocolate chips form the gooey chocolate layer.
- Peanut Butter – Creamy peanut butter gives these bars their signature peanut butter chocolate flavor.
- Honey – Honey thins the chocolate and gives it a creamy texture.
- Butter – Unsalted butter for richness.
- Cereal – Classic corn flakes or frosted corn flakes.
How to Make the Best No Bake Chocolate Peanut Butter Bars Recipe
- Melt Chocolate and Peanut Butter – Place the chocolate chips, peanut butter, honey and butter in a large glass mixing bowl in the microwave, stir until the chocolate has completely melted.
- Crunchy Cornflakes – Stir-in the cornflakes. Mix until well coated.
- Prep the Pan – Line an 8 x 8-inch pan with parchment paper or wax paper leaving overhang to act as handles to remove from the pan.
- Chill – Spread the chocolate mixture evenly into the pan. Pop them into the refrigerator and chill until firm for at least 2-4 hours.
- Serving – Use a sharp knife to cut into 1-inch squares and enjoy.
Kitchen Equipment to Make No Bake Chocolate Peanut Butter Crunch Bars
- Large bowl that’s microwave safe.
- Measuring cups and measuring spoons.
- Large rubber spatula.
- 8×8-inch pan or 9×9-inch pan or baking dish lined with parchment paper.
Recipe Variations, Tips and Substitutions
- Peanut Butter – You could use crunchy peanut butter or an alternate nut butter like almond butter.
- Chocolate – You can use milk chocolate chips or dark chocolate chips.
- Nuts – You could add a sprinkling of chopped salted peanuts on top as a garnish. Sprinkle the top while the chocolate is wet so it will stick.
- Salt – There’s ample salt in the peanut butter and cereal making it unnecessary to add more. You could adjust this to your taste.
- Create Handles for Easy Removal from Pan – When lining the pan, it’s helpful to leave overhang to allow you to easily lift the bars from the pan for cutting.
- Stovetop Method – If you don’t have a large microwave safe bowl, you can melt the chocolate chips, peanut butter, honey and butter in a double boiler or heavy bottomed saucepan and then pour the chocolate mixture over the cereal in a large mixing bowl.
- Cereal – You can also make these bars with frosted cornflakes, rice krispies or a store brand of crispy rice cereal you enjoy. Any similar size crunchy cereal or gluten-free cereal should work.
- Honey – You can use light corn syrup in place of honey for these bars, if desired. You could also use maple syrup for a flavor twist.
- Use a Nonstick Rubber Spatula – A large nonstick silicone spatula will be your best friend when mixing these bars with the chocolate peanut butter mixture.
- Spread Evenly – It’s important to spread the chocolate peanut butter mixture evenly in the pan so they will be uniform thickness.
Storage and Leftovers
- Leftovers – Store these bars in an airtight container at room temperature for up to 5 days or chilled in the refrigerator for up to 2 weeks.
- Use Wax Paper When Stacking – When stacking, separate layers with wax paper to prevent them from sticking together.
- Freezer – You can freeze these crunch bars in a freezer safe container for up to 3 months. Thaw in the fridge and enjoy.
More No Bake Dessert Recipes to Make
If no fuss desserts are your jam, I’ve got you covered! More easy dessert recipes you may also like to try:
- No-Bake Chocolate Peanut Butter Oatmeal Cookies have one thousand names and every one spells delicious.
- Peanut Butter Mallow Bars are a nostalgic treat I’ve never outgrown.
- No Bake Banana Pudding Pie is impossible to resist.
- Potato Chip Clusters are fun for holidays and special gatherings.
- Chocolate Peanut Butter Lasagna will delight the peanut butter cup fans in your life.
- Butterscotch Rice Krispies Treats are a grown-up rice krispies treat you’ll love.
- No Bake Cherry Cheesecake is a cinch to make.
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Helpful Kitchen Items:
No Bake Chocolate Peanut Butter Bars
Easy No Bake Chocolate Peanut Butter Bars made with simple pantry ingredients, creamy peanut butter, crunchy texture, and rich chocolate. Perfect for parties, holidays, and quick sweet cravings.
Servings: 48 bars
Calories: 90kcal
Ingredients
- 1 1/2 cups semi-sweet chocolate chips
- 1 cup creamy peanut butter
- 1/2 cup honey
- 1/4 cup unsalted butter
- 3 cups regular or frosted cornflakes
Instructions
- Line an 8×8-inch pan or 9×9-inch pan with parchment paper or wax paper leaving 1-2 inches overhang to form "handles". Set aside.
- Place the chocolate chips, peanut butter, honey and butter in a large glass mixing bowl.
- Microwave for 2 minutes on full power.
- Remove from the microwave and stir until the chocolate has completely melted and everything is well combined.
- Stir-in the cornflakes. Mix well. Spread the chocolate mixture evenly into the pan.
- Pop the pan into the refrigerator and chill until firm for at least 2-4 hours.
- Use a sharp knife to cut into o1-inch squares and enjoy.
- Store chilled in the refrigerator in an airtight container for up to 2 weeks.
Notes
- Peanut Butter – You could use crunchy peanut butter or an alternate nut butter like almond butter.
- Chocolate – You can use milk chocolate chips or dark chocolate chips.
- Nuts – You could add a sprinkling of chopped salted peanuts on top as a garnish. Sprinkle the top while the chocolate is wet so it will stick.
- Salt – There’s ample salt in the peanut butter and cereal making it unnecessary to add more. You could adjust this to your taste.
- Create Handles for Easy Removal from Pan – When lining the pan, it’s helpful to leave overhang to allow you to easily lift the bars from the pan for cutting.
- Stovetop Method – If you don’t have a large microwave safe bowl, you can melt the chocolate chips, peanut butter, honey and butter in a double boiler or heavy bottomed saucepan and then pour the chocolate mixture over the cereal in a large mixing bowl.
- Cereal – You can also make these bars with frosted cornflakes, rice krispies or a store brand of crispy rice cereal you enjoy. Any similar size crunchy cereal or gluten-free cereal should work.
- Honey – You can use light corn syrup in place of honey for these bars, if desired. You could also use maple syrup for a flavor twist.
Nutrition
Serving: 1serving | Calories: 90kcal | Carbohydrates: 8g | Protein: 2g | Fat: 6g | Saturated Fat: 2g | Polyunsaturated Fat: 1g | Monounsaturated Fat: 2g | Trans Fat: 1g | Cholesterol: 3mg | Sodium: 38mg | Potassium: 72mg | Fiber: 1g | Sugar: 6g | Vitamin A: 64IU | Vitamin C: 1mg | Calcium: 6mg | Iron: 1mg
Tried this recipe?Mention @melissassk or tag #melissassk!
I stumbled across this recipe today on pinterest and absolutely loved it. I did tweak it a bit using crunchy peanut butter and cocoa rice krispies instead of corn flakes. Absolutely wonderful!
Hi Steve, glad you enjoyed this one!
Good idea for Rice Krispies or plain corn flakes!
Would it work if instead of chocolate chips i used cocoa and milk?
I honestly don’t think it would, sorry.
I did not have corn flakes, so I used Rice Krispies, and these are so easy, and delicious. Gonna be my go to bar.
Terrific improv and it does work great.
Would using natural peanut butter be a problem? That’s really the only kind we eat. It doesn’t work well in some recipes though.
I haven’t tried it in this recipe. If you do, let me know how it goes.
Hi, Melissa. Thank you for posting this fun recipe. I have been switching these up, with ingredients I have on hand. I love them made with semi-sweet dark chocolate. They do work well using light Karo (corn syrup) in place of honey, and using coconut in place of cornflakes. They also work using ground almonds, Life cereal, puffed rice, rice chex and rice crispies.
Awesome adaptations Nan, thanks for sharing!
Can I use GlutenFree margarine in place of the unsalted butter. Since I am both GlutenFree and Dairy free.
If you’ve had success using that as a substitute in the past it should however, I haven’t tried it myself.
Why would margarine have Gluten?
Would Kelloggs raisin bran work?
I’ve never tried that but, it likely would work fine.
This looks so delicious. But I have a corn allergy. What could I use in place of the corn flakes?
Rice Krispies would work.
Could you substitute pecans for the cornflakes
Sure, if you prefer or even Rice Krispies.
What could you replace honey . Not a honey fan.
I’ve only made this recipe using honey. Maybe corn syrup?
I used 1/4 coconut oil from another recipe. Also, instead of cornflakes, ricekrispies.
Maybe try syrup
Diann here, no, I misspoke!!!!!! I did NOT replace the honey for the coconut oil, so sorry. I replaced the coconut oil for the butter.
Can you use chunky peanut butter in this recipe.
If you prefer sure.
The 1/4 C. Of salt seems like of salt for candy made in an 8″/8″ pan?
There is no salt in this recipe.
Could you use salted butter?
Sure, no problem.
I think you were seeing 1/4 cup unsalted butter.
Lately when I try to melt chocolate chips they just clump together and will no melt. I have even tried putting a little oil/butter in the pan also. So by using the honey and peanut butter will it for sure do the trick. The recipe sounds like something I would love to make.
Eunice, they can be a challenge since they put stabilizers in them so they’ll keep their shape when baking. I find that some brands melt better than others and never have an issue with a good quality chip i.e. Ghiradelli or similar.
Maybe try melting them in a pan on the stove!
Could you use rice crispies in this recipe rather than corn flakes?
I think you could, sure.
You always have my mouth watering! Can’t wait to try these.
Thanks Julia!
Have you tried this recipe with milk chocolate chips instead of semi-sweet? Just wondering if it would work or be too sweet… Thanks
Hi Amy, I haven’t but for the most part chocolate chips are interchangeable so I think they would do fine.
Sounds fabulous! How I love the crunch of cornflakes. Thanks so much for sharing with us at Weekend Potluck.
Thanks so much!
Nice looking cookbook, and who doesn’t love peanut butter and chocolate together. Pinned 🙂
My granddaughter has Celiac Disease and so any baking I do for her has to be gluten free. Is there another cereal which is gluten free (eg. Chex) that would work for this recipe? She would love these!!
Poor kid! I think any gluten free option she enjoys would work with these, sure. Perhaps adjust the amount depending on the size of the cereal but gluten free puffed rice cereal (If it’s available) would turn these into a crispy bar.
There is GlutenFree corn flakes. I also have to cook GlutenFree
You can use oatmeal.
How much oatmeal and should it be quick oats?
Same amount as cereal, although play with it adding less then checking the consistency. You can always add more, if desired. Yes, quick cooking.
3 cups quick cook oatmeal
Try using oatmeal, or something of the sort.
I would use which ever gluten free crunchy cereal option she has available. It’s the crunch that really makes these! 🙂
I am thrilled that you like the cookbook! (and you chose one of my kids’ favorite dessert recipes to make, I’m going to be craving these bars all day now.) Thanks so much, Melissa!
I love your book Mary thanks for sharing it!
Hi please can you give the quantities in grams or ounces
If you need to convert amounts there are many free online sources to provide those values.
Should you crush the cornflakes before adding them in?
Not unless you want to.