These chocolate crispy bars are a modern, abstract rendition of scotcheroos—the treats printed on Rice Krispies boxes in the 1960s. If you squint a little bit, the pecans might remind you of butterscotch.
You could call these sort-of scotcheroos, or mostly-naturally-sweetened scotcheroos, or just plain delicious. Somehow, I landed on Chocolate Peanut Butter Crispy Bars.
I always get a hankering for Reese’s peanut butter eggs around Easter time. They’re my favorite. This crispy-crackly, honey-sweetened, peanut butter-and-chocolate recipe is fully satisfying my Reese’s craving.
These no-bake treats are easy to make, and they’re ready after a two-hour rest in the refrigerator. If you have a box of brown rice crisps (or Rice Krispies, for that matter), you’re in luck!
You’ll only need 5 ingredients to make this simple recipe:Brown rice crisps (found in the cereal aisle)Pecans (or another nut, or none at all)Creamy peanut butter (or almond butter or sunbutter)Honey (or maple syrup)One 9-ounce bag of chocolate chips (at your preferred sweetness level—I used semisweet)
I top my bars with a light sprinkle of flaky sea salt (or kosher salt) for some irresistible, salty crunch!
Craving some more pantry-friendly treats? Try one of these:or
If you own my cookbook, , try the Peanut Butter Chocolate Chip Cookies (page 203) or Chocolate Oatmeal Cookies (page 204).
Please let me know how your bars turn out in the comments! I hope they brighten your day.
Author: Cookie and Kate Prep Time: 10 minutes Cook Time: 10 minutes Total Time: 20 minutes (plus 2 hour chill time) Yield: 16 treats 1x Category: Dessert Method: No Bake Cuisine: American Diet: Gluten Free
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4.9 from 57 reviews
These chocolate peanut butter crispy bars are like modern-day scotcheroos! This recipe is easy to make with wholesome pantry ingredients, and it’s naturally sweetened with honey instead of corn syrup. Keep in mind that these no-bake treats require 2 hours in the refrigerator to set. Recipe yields 16 small treats from one 8-inch square pan (or double the recipe to fill a 9 by 13-inch pan).
*Ingredient notes: I used Whole Foods 365 brand of brown rice crisps (found in the cereal aisle) and Guittard’s 46% semisweet chocolate chips. I usually love dark chocolate, so I was surprised that bittersweet chocolate seemed a bit too intense here.
Make it gluten free: Double-check that your ingredients are certified gluten free.
Make it dairy free: Use dairy-free chocolate chips, such as Enjoy Life brand.
Make it vegan: Use dairy-free chocolate chips, such as Enjoy Life brand, and substitute maple syrup for the honey.
Make it nut free: While I haven’t tried, I believe you could substitute sunflower seed butter for the peanut butter, and omit the pecans.
Change it up: You could substitute maple syrup for the honey, substitute another type of nut for the pecans, or omit them altogether. You could also use or even instead of peanut butter. If you love salty chocolate, you could double the amount of salt provided.
The information shown is an estimate provided by an online nutrition calculator. It should not be considered a substitute for a professional nutritionist’s advice. See our