No-Bake Homemade Crunch Bars

Why You’ll Love This Recipe

I love this recipe because it’s simple, customizable, and totally delicious. Whether I’m craving a quick snack, need a party-friendly dessert, or want something sweet without the baking, these crunch bars always come through. They’re great for meal prepping, school lunches, or midnight treats, and I can easily tweak them with mix-ins like coconut or chopped nuts.

Ingredients

(Here’s a tip: Check out the full list of ingredients and measurements in the recipe card below.)

• 1 1/2 cups chocolate chips

• 1/2 cup peanut butter

• 1/4 teaspoon salt

• 2 cups crisp rice cereal

• Optional: sweetener or vanilla extract for added flavor

Directions

1. Melt the Chocolate and Peanut Butter
I combine the chocolate chips, peanut butter, and salt in a microwave-safe bowl. Then I microwave it in 30-second bursts, stirring between each, until smooth. (Alternatively, I melt everything over a double boiler on the stove.)

2. Mix with the Cereal
In a large mixing bowl, I add the crisp rice cereal and pour the melted chocolate-peanut butter mixture over it. I stir until everything is evenly coated and well combined.

3. Transfer to Pan
I lightly grease a 9×5-inch loaf pan and line it with parchment paper. Then I pour the mixture into the pan and smooth the top with a spatula to get an even layer.

4. Chill Until Firm
I place the pan in the freezer for about 1 hour, or until the bars are completely firm to the touch.

5. Slice and Serve
Once chilled, I lift the bars out using the parchment paper and cut them into squares or bars—depending on how big I want the servings. I like serving them cold for the best crunch!

Servings and timing

This recipe makes 12 bars and takes about 1 hour and 5 minutes total, including chilling time:

• Prep time: 5 minutes

• Cook time: 0 minutes (no baking)

• Chill time: 1 hour

Variations

• Nut butter swaps: I use almond or cashew butter when I want a different flavor or need a peanut-free version.

• Extra texture: Sometimes I toss in chopped nuts, shredded coconut, or even crushed pretzels for added crunch.

• Flavored chips: For something fun, I mix in white chocolate chips or swirl in dark chocolate for a richer bar.

• Boost flavor: A splash of vanilla extract or a pinch of cinnamon in the melted mixture takes it up a notch.

Storage/Reheating

I store these bars in an airtight container in the refrigerator for up to 2 weeks. If I want to keep them longer, I freeze them for up to 3 months. When serving, I like to let frozen bars thaw in the fridge overnight or at room temp for a few minutes. If using natural peanut butter, I make sure to keep them cool so they don’t get too soft.

FAQs

Can I make these bars nut-free?

Yes, I swap the peanut butter with sunflower seed butter or tahini to keep them nut-free and allergy-friendly.

What type of chocolate chips should I use?

I usually use semi-sweet or dark chocolate chips, but any variety works—including vegan chocolate or dairy-free options if needed.

Can I use puffed rice instead of crisp rice cereal?

I’ve tried it, but puffed rice tends to be softer and less crunchy. For the best texture, I stick with crisp rice cereal.

How do I make them less sweet?

I choose dark chocolate chips (70% or higher) and skip any added sweeteners. The peanut butter balances out the flavor nicely.

Do these bars hold up well at room temperature?

They’ll stay firm for a short time, but if I’m using natural peanut butter, I keep them cool to avoid melting or softening.

Conclusion

These No-Bake Homemade Crunch Bars are one of those recipes I always come back to—they’re easy, fast, and endlessly flexible. Whether I’m making them for a party, storing them for quick snacks, or sneaking one after dinner, they always satisfy my sweet tooth without much effort. Plus, with only a handful of ingredients, they’re as budget-friendly as they are delicious.

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