Peanut butter crunch bars! We all know chocolate and peanut butter are one of the best combos and these bars hit the spot. It’s like a Reese’s but with an extra crunch factor (and better!).
This recipe was born out of my obsession with cornflakes lately (specifically these). I’ve been adding them to frozen yogurt, ice cream, yogurt bowls, on top of cottage cheese, or just having a bowl with some fruit as a snack.
After enjoying them as a crunchy mix-in to various meals, I figured they would make the perfect crunch in bars! I started by using the base of my protein bars, and went from there!
These peanut butter chocolate crunch bars come together with a crunchy peanut butter layer and are finished off with chocolate for the perfect combo. I also like adding a sprinkle of flaky sea salt for a sweet and salty touch.
They keep in the fridge for a week and can easily be pulled out when craving a sweet treat. Plus they’re ready in just 30 minutes. Adults and kids will love them!
Why you’ll love these peanut butter crunch bars
- classic chocolate peanut butter combo!
- made with simple ingredients
- better for you than your typical store-bought kinds or classic candy bar – a good balance of carbohydrates, protein, and healthy fats for balanced blood sugar and energy levels.
Ingredients
- peanut butter – use an all-natural peanut butter (it should be runny/drippy).
- honey – for a touch of sweetness.
- vanilla extract
- cinnamon
- cornflakes – for our crunch factor!
- peanut butter powder – this helps ensure the peanut butter layer stays together.
- chocolate chips
- coconut oil
- salt
- flaky sea salt – optional for garnish
How to make peanut butter crunch bars
- Line a bread pan with parchment paper.
- Make your peanut butter mixture. In a medium-sized bowl, add peanut butter, honey, vanilla extract, cinnamon, and a pinch of salt. Next add the cornflakes, breaking them up with your hands as you add, and the peanut butter powder. Stir to combine. The cereal will break up as you mix it as well. If you still have large pieces of cereal, you can use a spoon to break it up more. Press the mixture into the bottom of the prepared pan forming a single layer.
- Melt chocolate. In a small microwave-safe bowl, add chocolate chips and coconut oil. Microwave in 15-20 second increments until melted. Make sure to stir after every time so the chocolate doesn’t burn. You can also use the double boiler method by adding the chocolate and coconut oil to a small glass bowl over a saucepan with simmering water.
- Top with chocolate. Pour melted chocolate over your peanut butter mixture, spreading it out evenly. I like to pick up the pan and move it around. Sprinkle with flaky sea salt if desired.
- Refrigerate for 15-20 minutes until the chocolate layer is hardened.
- Enjoy! Cut into 10 equal-size bars and enjoy. Store in the fridge.
Do I have to use peanut butter powder?
While you don’t have to add flour to this recipe, it helps with the consistency and holding the peanut butter layer together. Plus, it adds a little protein boost. I have not tried using anything else, but here are some suggestions if you don’t have peanut butter powder:
- collagen – I like this option the best as it lets the peanut butter flavor shine.
- whey protein powder – use the same amount. Using whey will give the batter the same consistency as collagen.
- plant-based protein – use the same amount. Using plant-based will give you a dryer peanut butter layer. You may have to add a little more liquid if it is too dry to combine.
- oat flour – this is an easy sub but it will add some more carbohydrates to the recipe. You may have to add a little more liquid if it is too dry to combine.
If using another kind of protein powder, I would suggest unflavored to not overpower the peanut butter flavor.
Is peanut butter crunch gluten-free?
Peanut butter crunch is naturally gluten-free. Make sure to use a gluten-free cereal like cornflakes or rice krispies.
Storage
- fridge – store an airtight container in the refrigerator for 1-2 weeks. The longer they sit, the dryer they will get.
- freezer – store in a freezer-safe container for up to 3 months. You can eat them right out of the freezer or let them defrost.
Substitutions
- peanut butter – any kind of nut butter or seed butter will work. Try almond butter, cashew butter, sunflower seed butter, or tahini.
- honey – maple syrup or agave will work instead. You do want to use a liquid sweetener as a dry one will make the texture too dry/crumbly.
- vanilla extract – you can leave this out if desired.
- cinnamon – you can leave this out if desired.
- cornflakes – you can substitute another crispy cereal like rice krispies/crispy rice.
- peanut butter powder – most kinds of protein powder will work (whey, plant-based, or collagen) or even oat flour. Use the section above for specifics. I would suggest unflavored to let the peanut butter flavor shine.
- chocolate chips – milk, dark, or semi-sweet chocolate chips will work. Use dairy-free if needed.
- coconut oil – this helps the chocolate be smooth and easier to pour. You can leave it out if desired.
More healthy dessert recipes
- protein peanut butter cups
- oatmeal chocolate chip bars
- healthy carrot cake bars
- chocolate chia pudding with coconut milk
- dark chocolate bark with almonds
If you love quick and easy meals and want to learn how to build a balanced plate, check out our FREE How to Build a Balanced Plate Guide!
Peanut Butter Crunch Bars
equipment
- bread pan
- parchment paper
ingredients
- 3/4 cup all-natural peanut butter (192 grams – it needs to be runny/drippy)
- 2 tablespoons honey (40 grams)
- 1 teaspoon vanilla extract
- 1/2 teaspoon cinnamon
- 1/3 cup peanut butter powder (30 grams)
- 1 heaping cup cornflakes (35 grams)
- salt, to taste
- 1/4 cup chocolate chips (46 grams)
- 1/2 teaspoon coconut oil
- flaky sea salt (for topping – optional)
instructions
- Line a bread pan with parchment paper.
- Make your peanut butter mixture. In a medium-sized bowl, add peanut butter, honey, vanilla extract, cinnamon, and a pinch of salt. Next add the cornflakes, breaking them up with your hands as you add, and the peanut butter powder. Stir to combine. The cereal will break up as you mix it as well. If you still have large pieces of cereal, you can use a spoon to break it up more. Press the mixture into the bottom of the prepared pan forming a single layer.
- Melt chocolate. In a small microwave-safe bowl, add chocolate chips and coconut oil. Microwave in 15-20 second increments until melted. Make sure to stir after every time so the chocolate doesn’t burn. You can also use the double boiler method by adding the chocolate and coconut oil to a small glass bowl over a saucepan with simmering water.
- Top with chocolate. Pour melted chocolate over your peanut butter mixture, spreading it out evenly. I like to pick up the pan and move it around. Sprinkle with flaky sea salt if desired.
- Refrigerate for 15-20 minutes until the chocolate layer is hardened.
- Enjoy! Cut into 10 equal-size bars and enjoy. Store in the fridge.
nancy says
these are super rich and creamy!! Loved them!!
Kelly Nardo says
Glad you enjoyed them, Nancy! Thanks for trying them.
Dad says
De lish
Kelly Nardo says
So glad you liked them!