Peanut Butter Pecan Crunch Bars
User Reviews
5
Peanut Butter Pecan Crunch Bars
Description
Peanut Butter Pecan Crunch Bars center on puffed rice cereal and chopped pecans mixed into a glossy blend of peanut butter, coconut oil, cocoa powder, and pure maple syrup. Heated gently to melt and combine, this coating binds the cereal and nuts into a crunchy, chocolaty base set by chilling in the freezer. Once firm, the bars get a finishing drizzle made from peanut butter, coconut oil, and confectioners sugar, adding extra smoothness and sweetness. This no-bake treat offers a crisp texture paired with the richness of peanut butter and a background of cocoa, suited for snacking or a handheld dessert.
The recipe calls for layered preparation as the cereal mix is coated while warm, chilled thoroughly to set the bars, then topped with a peanut butter drizzle. Maple syrup delivers natural sweetness and cocoa powder provides depth. Pecans introduce a toasty nutty note complementing the peanut butter. The bars cut into nine pieces, making them handy for sharing or portion control.
Storage notes advise keeping bars in an airtight container in the fridge for up to two weeks or freezing for up to three months. Adjustments in ingredients can include whether to use unrefined or refined coconut oil, substitution of oat cereals for gluten-free needs, and alternative nuts instead of pecans. Sweeteners may also vary between maple syrup, honey, or agave according to preference.
Ingredients
Crunch Bars
- 1/4 cup coconut oil
- 1/4 cup peanut butter 2.5 oz, creamy
- 1/4 cup cocoa powder
- 1/3 cup pure maple syrup
- 1 cup puffed rice cereal
- 1/4 cup pecans
Peanut Butter Drizzle
- 2 tablespoons peanut butter creamy
- 1/2 teaspoon coconut oil
- 1 teaspoon confectioners sugar
Instructions
- Line a loaf pan with parchment paper and set aside.
- Add puffed rice cereal and chopped pecans to a medium-sized bowl, mix well and set aside.
- In a small saucepan, add coconut oil, 1/4 cup of peanut butter, maple syrup, and cocoa powder and heat over medium. Whisk continuously to incorporate all of the cocoa powder and melt peanut butter, approximately 2 minutes.
- Pour the chocolate mixture over the rice cereal and pecans and gently mix to coat all of the cereal.
- Pour coated cereal into the loaf pan and spread to an even layer.
- Add loaf pan to freezer to set for 30 minutes.
- Meanwhile, create the peanut butter drizzle by adding the peanut butter, oil, and confectioner's sugar to a small bowl and whisking until creamy.
- After at least 30 minutes, remove the loaf pan from the freezer and pull out parchment paper, and place set crunch bars on a cutting board. Use a knife to cut into 9 bars.
- With a spoon, drizzle the peanut butter mixture over the top of the crunch bars.
- Store in the fridge and enjoy!
Notes
- Store the bars in an airtight container in the fridge for up to two weeks to maintain freshness.
- Freeze bars in a suitable container for up to three months if longer storage is needed.
- You can use either unrefined or refined coconut oil depending on your taste preference; unrefined imparts a noticeable coconut flavor while refined is neutral.
- Gluten-free puffed rice cereal can substitute standard cereals to keep this recipe gluten-free.
- Feel free to swap pecans with hazelnuts or walnuts or omit nuts altogether if preferred.
- Use natural sweeteners like honey or agave instead of maple syrup, adjusting to taste.
Nutrition Information
Show DetailsNutrition Facts
Serving: 9bars
Amount Per Serving
Calories 181 kcal
% Daily Value*
| Calories | 181kcal | 9% |
| Carbohydrates | 14g | 5% |
| Protein | 3g | 6% |
| Fat | 14g | 22% |
| Saturated Fat | 7g | 35% |
| Polyunsaturated Fat | 2g | 12% |
| Monounsaturated Fat | 4g | 20% |
| Sodium | 48mg | 2% |
| Potassium | 137mg | 3% |
| Fiber | 2g | 8% |
| Sugar | 8g | 16% |
| Vitamin A | 2IU | 0% |
| Vitamin C | 0.03mg | 0% |
| Calcium | 23mg | 2% |
| Iron | 1mg | 6% |
* Percent Daily Values are based on a 2,000 calorie diet.
User Reviews
Overall Rating
5
You'll Also Love
