No Bake Peanut Butter Crunch Bars

User Reviews

5

27 reviews
Excellent
  • Prep Time

    10 mins

  • Chill Time

    30 mins

  • Total Time

    40 mins

  • Servings

    12

  • Calories

    152 kcal

  • Course

    Dessert, Snacks

  • Cuisine

    American

No Bake Peanut Butter Crunch Bars

These no bake peanut butter crunch bars combine crumbled rice cakes with vanilla protein powder, natural peanut butter, and maple syrup to form a chewy, nutty base. A melted dark chocolate layer with coconut oil is poured over the top, then sprinkled with flaky sea salt for a sweet-salty contrast. Chilled in the freezer until set, they make a convenient, crunchy snack bar that can be stored frozen and eaten straight from the freezer without thawing.

Description

The No Bake Peanut Butter Crunch Bars use simple pantry ingredients to create a lightly sweet and crunchy treat. Lightly salted rice cakes are broken up and mixed with peanut butter, vanilla protein powder, and maple syrup, which bind the mixture together into a textured dough. Pressing the mixture firmly into a pan ensures the bars hold their shape after chilling.

A smooth layer of melted dark chocolate mixed with coconut oil covers the bars, cooling to a firm chocolate topping. Sprinkling flaky sea salt on top gives a subtle savory lift that enhances the peanut butter and chocolate flavors. These bars do not require baking; chilling in the freezer sets the texture firmly in under 30 minutes.

Once sliced into squares, they can be stored in the freezer and enjoyed cold for a crisp, refreshing crunch. This makes them ideal as a quick post-workout snack or a portable on-the-go treat. The recipe does not suggest any substitutions or further preparation steps.

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Ingredients

Servings
  • 4 rice cakes lightly salted
  • 1 coop (25 grams) protein powder vanilla
  • ½ cup peanut butter natural drippy
  • ¼ cup maple syrup
  • ½ cup dark chocolate chips
  • 1 teaspoon coconut oil
  • sea salt flaky

Instructions

  1. Crumble rice cakes in a bowl.
  2. Add protein powder, peanut butter and maple syrup. Stir until well combined.
  3. Pour into a parchment lined 8x8 baking dish and press down firmly until it is spread out evenly.
  4. Add your chocolate chips and coconut oil to a microwave-safe bowl and microwave in 30-second increments until chocolate is fully melted. Pour chocolate over the rice cake bar and spread it out evenly to coat the top.
  5. Sprinkle with some flaky salt and place in freezer for 20-30 minutes until the chocolate has set.
  6. Cut into 12 squares and enjoy! Store leftovers in the freezer so that they stay nice and crisp. No need to thaw. You can eat them straight from the freezer.

Nutrition Information

Show Details
Serving 1bar Calories 152kcal (8%) Carbohydrates 17g (6%) Protein 5g (10%) Fat 9g (14%) Saturated Fat 3g (15%) Sodium 42mg (2%) Potassium 81mg (2%) Fiber 2g (8%) Sugar 7g (14%)

Nutrition Facts

Serving: 12Serving

Amount Per Serving

Calories 152 kcal

% Daily Value*

Serving 1bar
Calories 152kcal 8%
Carbohydrates 17g 6%
Protein 5g 10%
Fat 9g 14%
Saturated Fat 3g 15%
Sodium 42mg 2%
Potassium 81mg 2%
Fiber 2g 8%
Sugar 7g 14%

* Percent Daily Values are based on a 2,000 calorie diet.

Genuine Reviews

User Reviews

Overall Rating

5

27 reviews
Excellent

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