Peanut Butter Crunch Bars

The BEST homemade 4 ingredient Peanut Butter Crunch Bars… a copycat style recipe that’s even better than the original Nestle Crunch chocolate bars!

Crispy, crunchy and creamy chocolate bars with pops of rice bubbles and smooth peanut butter… prepped in just 10 minutes.

I’m a BIG fan of making homemade copycat style versions of my favourite chocolate bars!

Just like my Mars Bar Slice, Snickers Slice and my Homemade Twix Bars, these peanut butter crunch bars taste just like a Nestle Crunch bar… but with a peanut butter twist!

This no bake slice recipe requires just 4 ingredients and no fancy equipment, making it perfect for beginner bakers or kids in the kitchen!

10 minutes prep time and ZERO cooking!

This is seriously the easiest homemade Crunch bars recipe.

Why You’re Going To Love This Recipe

If you love Crunch chocolate bars, then you’re going to adore this homemade version (it’s even better than the original version…)

EPIC crunch! – the coconut oil and rice bubbles give this slice the most amazing crunch… while the chocolate and peanut butter keeps things sweet and creamy.
4 ingredients – all basic pantry goods, no outrageously expensive ingredients !
Quick & easy – it take just 10 minutes to prepare these peanut butter chocolate bars… the hardest part is waiting for them to firm up in the fridge!
Just like a Nestle Crunch Bar – these homemade bars have the same amazing chocolate bubble and crunch as the original chocolate bar… but with the added bonus of peanut butter!
Conventional and Thermomix – this simple recipe can be made just as easily using a microwave, stove-top or Thermomix.

What You Need

Just FOUR INGREDIENTS are needed to make crispy, crunchy peanut butter chocolate rice bubble bars!

Note: Scroll to the recipe card at the bottom for the ingredients quantities and full detailed method.

Chocolate – I recommend using milk (or dark) chocolate melts or baking chocolate. Melts/baking chocolate melts easier than regular chocolate.
Coconut Oil – or substitute with butter, however, I recommend using coconut oil for the BIGGEST CRUNCH!
Peanut butter – for the best results use creamy store-bought peanut butter (rather than homemade or natural). You can use either crunchy or smooth peanut butter, depending on your preference, or what’s on hand.
Rice Bubbles – or rice krispies! Make sure you use a new box of rice bubbles for the best crunch (stale rice bubbles are a big no-no in this recipe).

Equipment Required

These homemade Crunch bars require very little kitchen equipment!

You will need:

Microwave (or stove-top or Thermomix) – for melting.
20cm (8 inch) square baking tin – greased and lined wth baking paper.
Refrigerator – to firm up the slice.

Step By Step Instructions

It takes just a few minutes to prepare these CRUNCHY homemade copycat-style peanut butter crunch bars! Just melt and mix!

Note: Scroll to the recipe card at the bottom for the ingredients quantities and full detailed method.

Step 1 – Melt The Ingredients

Place the chocolate, peanut butter and coconut oil into a microwave safe bowl.

Melt the mixture on 50% power in 30 second bursts until melted.

NOTE: Alternatively you can melt the mixture on the stove-top or in a Thermomix.

If using a Thermomix: Melt for 3 minutes, 60 degrees, Speed 2.

Step 2 – Add The Rice Bubbles And Mix

Pour the rice bubbles (rice krispies) onto the top of the melted peanut butter and chocolate mixture.

Mix the chocolate peanut butter mixture with the rice bubbles until all of the rice bubbles are completely coated.

If using a Thermomix: Mix on Reverse for 15 seconds, Speed 2 or until completely combined.

Step 3 – Chill In The Tin

Press the mixture VERY firmly into a greased and lined tin.

Chill in the fridge for 2 hours or until set before cutting into slices.

Expert Tips

Melting – you can melt the ingredients in the microwave, on the stove-top or in a Thermomix.
Peanut Butter – you can use smooth or creamy peanut butter in this recipe. Creamy store-bought peanut butter works better than homemade or natural peanut butter.
Use a fresh box of rice bubbles or rice krispies – this will ensure your Peanut Butter Crunch Bars are light, crispy and crunchy!
Coconut oil – this gives the slice it’s EPIC crunch!!!! You can substitute it with butter, but coconut oil will give you the very best taste and texture.
Chocolate – I recommend using milk chocolate melts or baking chocolate as it melts easier than regular chocolate. Use a quality brand for best flavour.
Press the mixture VERY firmly into a greased and lined baking tin – the mixture needs to be pressed down very firmly so that it doesn’t break apart when you cut it.
See my Expert Tips for cutting perfect slices .
Setting time – leave slice tin in the fridge to set for a minimum of 2 hours.
Storing – Peanut Butter Crunch Bars can be stored in an airtight container in the fridge for up to 1 week. They can also be wrapped well and frozen for up to 1 month.

FAQs

Can I omit the peanut butter to cater for nut allergies?

Yes, you can. Simply increase the amount of chocolate melts used by 180g (to replace the same quantity of the peanut butter).

Can I use butter instead of coconut oil?

Yes, you can use butter instead of coconut oil, however coconut oil will give this slice the best crunch!

What makes the bars so light and crunchy?

The rice bubbles (or rice krispies) and the coconut oil give the bars their epic crunch! Make sure you use a new (or recently opened) box of rice bubbles for the freshest, crunchiest taste!

Do you love the classic combination of peanut butter and chocolate?

Here’s some more delicious recipes using BOTH peanut butter and chocolate.

The BEST homemade 4 ingredient Peanut Butter Crunch Bars… a copycat style recipe that’s even better than the original Nestle Crunch chocolate bars!

Course: bars and slices
Cuisine: American, western
Prep Time: 10 minutes
Chilling time: 2 hours
Total Time: 2 hours 10 minutes
Servings: 20 serves
Calories: 220kcal

Ingredients

250 g (1 ⅔ cups) milk chocolate or dark chocolate
180 g (¾ cup) peanut butter smooth or crunchy
50 g (¼ cup) coconut oil or butter
90 g (3 cups) rice bubbles or any puffed rice

Instructions

Grease and line a 20cm x 20cm square tin with baking paper and set aside.
Melt the chocolate, peanut butter and coconut oil on low heat in a saucepan (or in 30 second bursts in the microwave on 50% power). Mix until smooth.If using a Thermomix: Melt for 3 minutes, 60 degrees, Speed 2.
Stir through the rice bubbles.If using a Thermomix: Mix on Reverse for 15 seconds, Speed 2 or until completely combined.
Press mixture very firmly into the prepared tin.
Spread the top of the slice evenly, and refrigerate until firm (a minimum of 2 hours).

Notes

RECIPE NOTES & TIPS

Melting – you can melt the ingredients in the microwave, on the stove-top or in a Thermomix.
Peanut Butter – you can use smooth or creamy peanut butter in this recipe. Creamy store-bought peanut butter works better in this recipe than homemade or natural peanut butter.
Use a fresh box of rice bubbles or rice krispies – this will ensure your slice is crispy and crunchy!
Coconut oil – this gives the slice it’s EPIC crunch!!!! You can substitute it with butter, but coconut oil will give you the very best taste and texture.
Chocolate – I recommend using milk chocolate melts or baking chocolate as it melts easier than regular chocolate.
Press the mixture VERY firmly into a greased and lined baking tin. The mixture needs to be pressed down very firmly so that it doesn’t break apart when you cut it. See my Expert Tips in cutting slices .
Setting time – leave in the fridge to set for a minimum of 2 hours.
Storing – Peanut Butter Crunch Bars can be stored in an airtight container in the fridge for up to 1 week. They can also be wrapped well and frozen for up to 1 month.

Recipe by CookGoodRecipes.com

Nutrition

Peanut Butter Crunch Bars
0 (0)

Why You’re Going To Love This Recipe

What You Need

Equipment Required