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No-Bake Crunch Bars

No-Bake Crunch Bars

Make easy no-bake treats with just 6 ingredients! Our peanut butter balls with Rice Krispies are a sweet, salty, and crunchy no-bake crunch bars delight.
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Prep Time 15 minutes
Chill Time 50 minutes
Total Time 1 hour 5 minutes
Servings: 24 balls
Calories: 150
Ingredients Equipment Method Nutrition Notes

Ingredients
  

  • 1 cup creamy peanut butter
  • 1 cup powdered sugar
  • 1.5 cups Rice Krispies cereal
  • 1 tsp vanilla extract
  • 2 tbsp butter, softened
  • 10 oz semi-sweet chocolate chips or melting chocolate
  • 1 tbsp coconut oil (optional) for smoother chocolate coating

Equipment

  • Large mixing bowl
  • Mixing spoon or spatula
  • Measuring cups and spoons
  • Baking sheet
  • Parchment paper
  • Microwave-safe bowl
  • Fork or toothpicks

Method
 

  1. In a large mixing bowl, combine creamy peanut butter, softened butter, and vanilla extract until smooth.
  2. Gradually stir in powdered sugar until a thick dough forms, then gently fold in Rice Krispies.
  3. Line a baking sheet with parchment paper and shape mixture into one-inch balls. Chill in the refrigerator for 30 minutes.
  4. Melt chocolate chips and coconut oil in a microwave-safe bowl in 30-second bursts until smooth.
  5. Dip chilled peanut butter balls in the melted chocolate, allowing excess to drip off, then place back on the parchment-lined sheet.
  6. Chill again for 15-20 minutes until the chocolate coating is firm.

Nutrition

Calories: 150kcalCarbohydrates: 19gProtein: 3gFat: 8gSaturated Fat: 3gCholesterol: 5mgSodium: 90mgPotassium: 120mgSugar: 10gCalcium: 2mgIron: 4mg

Notes

For smooth texture, use creamy peanut butter. If mixture is too dry, add more peanut butter a teaspoon at a time; if too sticky, add a bit more powdered sugar. For extra flair, drizzle melted white chocolate on top after coating and add a sprinkle of sea salt. Store in an airtight container in the fridge for up to 2 weeks or freeze for up to 3 months. For a gluten-free version, use certified gluten-free Rice Krispies.
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