Forget store bought crunch bars. These homemade Chocolate Peanut Butter Crunch Bars are healthier, more delicious and cost a fraction of the price to make yourself. And making them couldn’t be easier. The whole process takes just minutes, and all you need is a microwave!
I also love this high protein chocolate mousse.
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Easy chocolate peanut butter crunch bars
These easy, no-bake Chocolate Peanut Butter Crunch Bars taste just like a Nestle Crunch bar with a hint of peanut butter! Unlike Crunch bars however, these are made using all natural ingredients and are as high in protein as they are in flavor.
They’re quick to put together in just a few minutes using the microwave (just like my homemade Dubai chocolate) and cleaning up is so simple! These protein bars might be easy to make, but like my Healthy Rice Krispie Treats and Almond Butter Chocolate Rice Crispy Cups, they are really hard to resist.
These bars make a great grab and go breakfast option, perfect midday or after school snack, or a late night dessert.
They're also perfect for Halloween and Christmas, if you like homemade treats.
Plus, each bar contains 7 grams of protein!
Ingredient notes
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Rice crispy cereal - I used brown rice cereal, like the Whole Foods 365 brand or Nature's Path. These types of cereal are higher in fiber and grams of protein than regular rice krispies, but those will work just fine as well.
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Dark chocolate chips - You can also use semi-sweet chocolate chips. If you want to use sugar-free chips, those will also work.
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All natural peanut butter - All-natural peanut butter should contain only peanuts and salt. Check the label. Regular peanut butter will also work, but it has added sugar and palm oil.
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Maple syrup - You can also use agave nectar or honey to keep with the natural sweetness
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Coconut oil or butter - If using coconut oil, make sure to use the kind that says “refined” so your protein bars don’t taste like coconut
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Vanilla protein powder - I like Garden of Life plant-based powder but whey protein powder will also work.
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Crushed peanuts - optional, for the top
How to make peanut butter chocolate crunch bars
- Grease a 9 x 5-inch loaf pan and line it with parchment paper. Set aside.
- Place the peanut butter, chocolate chips, coconut oil, and maple syrup in a microwave-safe bowl.
- Microwave on high in 15-second increments until the mixture is glossy and melted. Stir after each 15-second period in the microwave. If you overdo it and the mixture turns solid, add another tablespoon of coconut oil and stir. It should turn liquid and glossy again.
- Using a rubber spatula or a spoon mix the protein powder and rice crispy cereal into the melted chocolate. Keep mixing until fully incorporated and there is no specks of powder visible.
- Pour or transfer the mixture into the prepared loaf pan. Use a jar with a flat bottom or a measuring cup to press down to create an even layer. Top with crushed peanuts (if you want) and press down again.
- Cover with plastic wrap and refrigerate for at least 2 hours.
- Carefully remove the paper from the loaf pan, transfer to a cutting board and cut into 5 long bars, then slice lengthwise to create 10 square-ish pieces.
How to store protein chocolate crunch bars
Storing homemade crunch bars properly can help maintain their freshness, texture, and taste.
Store leftover protein bars in an airtight container with a piece of parchment between them in the refrigerator for up to 5 days.
These delicious bars are also freezer friendly! Wrap each bar individually in plastic wrap or parchment paper, then place them in a freezer-safe airtight container or bag.
Tip: Thaw bars at room temperature for 10–15 minutes before eating, or refrigerate overnight in the container.
Tips, Tricks & Substitutions
- Use dark chocolate chips or semi-sweet chocolate chips. If you want to use sugar-free chips, those will also work. I like Lily's baking chips.
- All-natural peanut butter should contain only peanuts and salt. Check the label. I like Teddie's Smooth Peanut Butter. Regular peanut butter will also work.
- The recipe calls for maple syrup but you can also substitute with honey or agave.
- The amount of sweetener is up to you. I find that if your protein powder is already sweetened, 1 tablespoon of maple syrup is enough. You can also skip the sweetener all together.
- Both plant-based and whey protein powder will work for this recipe.
- To make these bars vegan, use dairy-free chocolate chips and plant-based protein powder.
- These protein bars are best on day 1 and 2 because the cereal is still nice and crispy. They are still good on days 3, 4 and 5, just a little less crispy.
Recipe FAQs
No. As with most homemade chocolate candy, it's best to store these in an airtight container refrigerated. That way they are firm and crunchy, and the chocolate doesn't melt too quickly.
Yes, you can use unsweetened protein powder for this recipe. If you like, you can add a little extra maple syrup.
Yes, almond or cashew butter works great with these. You can also use sunflower butter if you have a nut allergy.
On the stove, melt your peanut butter, chocolate chips, and coconut oil in a medium saucepan over low heat until fully melted and combined then add the maple syrup.
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Recipe
Equipment
- 1 loaf pan
Ingredients
- 1 ½ cup rice crispy cereal I used brown rice cereal, See Note 1
- ¾ cup dark chocolate chips See Note 2
- ½ cup all natural peanut butter See Note 3
- 1 tablespoon maple syrup increase to 2, if needed - See Note 4
- 2 tablespoon coconut oil or butter
- ⅓ cup vanilla protein powder See Note 5
- ¼ cup crushed peanuts optional, for the top
Instructions
- Grease a 9 x 5-inch loaf pan and line it with parchment paper. Set aside.
- Place peanut butter, chocolate chips, coconut oil and maple syrup in a microwave-safe bowl.
- Microwave on high in 15-second increments until the mixture is glossy and melted. Stir after each 15-second period in the microwave. If you overdo it and the mixture turns solid, add another tablespoon of coconut oil and stir. It should turn liquid and glossy again.
- Using a rubber spatula or a spoon mix in protein powder and rice crispy cereal. Keep mixing until fully incorporated and there is no specks of powder visible.
- Transfer the mixture into the prepared loaf pan. Use a jar with a flat bottom or a measuring cup to press down to create an even layer.
- Top with crushed peanuts (if you want) and press down again.
- Cover with plastic wrap and refrigerate for at least 2 hours.
- Carefully remove the paper from the loaf pan, transfer to a cutting board and cut into 5 long bars, then cut lenthwise to create 10 square-ish pieces.
- Store the bars in an airtight container in the fridge for up to 4 days.
Video
Notes
Nutrition
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Meet the Author
Hi, I'm Agnieszka. I'm a mom of three and recipe developer, writer and photographer behind Wholly Tasteful. I love creating comforting, delicious, family-friendly recipes that you can feel good about.
Sarah says
This is like a Nestle crunch-- awesome!
Bigusia says
Great recipe. Will make it again.🙂
stella says
These protein bars are delicious and so easy to make! I added them to my kids lunchbox last week and they loved them. Now I came back to print the recipe!
Lora says
These we so easy to make that my kiddos could do it! They loved them!
Carla says
These bars were such a hit! Crunchy, chocolatey, and perfectly peanut-buttery. I love how quick they are to throw together and that they’re no-bake!
Patty says
These homemade crunch bars are so good and way better than store bought. I love how quick and easy they are to make with just a microwave.
Swathi says
This homemade chocoalte peanut butter protein bars so awesome.I enjoyed making it my kids asked me to make it again.