Delish Chocolate Peanut Butter Granola Bars

These chocolate peanut butter granola bars are the kind of snack that somehow disappears the second you turn your back. They’re chewy, a little crunchy, salty-sweet, and no-bake—so we’re not turning on the oven or pretending we have extra hours in the day. Oats get hugged by warm peanut butter and honey, there’s a glossy chocolate cap (because yes), and they slice up into tidy little bars that make you look suspiciously put-together.

My husband calls these “the fridge treasure” and has been known to “just even out the edge” until… there’s no edge left. The kids trade halves in their lunchboxes like tiny business tycoons, and I keep one in my bag for that 3 p.m. gremlin time. We’ve made them on Sunday nights so many times I can line the pan with parchment in my sleep.

How to Make It

Grab an 8-inch square pan and line it with parchment so you can pull the whole slab out like a magic trick. On the stove (or microwave), gently warm 3/4 cup creamy peanut butter, 1/3 cup honey, and 2 tablespoons coconut oil or butter until glossy and smooth—don’t boil it, we’re not making candy. Stir in a pinch of salt and 1 teaspoon vanilla.

In a big bowl, toss 2 1/2 cups old-fashioned oats, 1 cup crisp rice cereal (for that snap), 1/4 cup chopped peanuts, and 2 tablespoons chia or flax if you’re feeling it. Pour the warm peanut butter mixture over top and mix until every oat gets some love. Let it hang out 2 minutes so the heat chills out, then fold in 1/3 cup mini chocolate chips (if you add them too soon, they melt into streaks… which is not exactly a problem).

Press—like, really press—the mixture into the pan. Use the back of a measuring cup to compact it hard so the bars don’t crumble. For the chocolate top, melt 1 cup chocolate chips with 2 tablespoons peanut butter until silky, spread it over the surface, and pop the pan into the fridge for 1–2 hours to set. Lift, slice into 12 bars, and try not to eat two immediately. Prep takes about 15 minutes; the fridge does the rest.

✔Ingredient Notes

– Peanut butter: Creamy, not the super runny kind. Natural works if you stir it very well; too oily? Add a spoonful more oats.
– Old-fashioned oats: The sturdy kind, not quick oats. Quick oats make the bars sandy; steel-cut won’t hydrate—ask me how I know.
– Honey or maple syrup: Honey sticks things together a bit better; maple is gentler and a touch looser. Both taste great.
– Crisp rice cereal: Totally optional but gives that addictive crunch. If you skip it, add another 1/2 cup oats.
– Chocolate chips: Mini chips mix in like confetti; regular chips melt smoother for the top. Use what you’ve got.
– Coconut oil or butter: Helps the bars firm up. If you sub another oil, the set will be softer—still tasty, just a little smushier.

✔Recipe Steps

1. Line an 8-inch square pan with parchment, leaving overhang.
2. Warm 3/4 cup peanut butter, 1/3 cup honey, and 2 tbsp coconut oil/butter until smooth; stir in 1 tsp vanilla and a pinch of salt.
3. Combine 2 1/2 cups oats, 1 cup crisp rice cereal, 1/4 cup chopped peanuts, and 2 tbsp chia/flax in a large bowl.
4. Pour the warm mixture over dry ingredients; stir, rest 2 minutes, then fold in 1/3 cup mini chocolate chips.
5. Press mixture firmly into the pan; melt 1 cup chocolate chips with 2 tbsp peanut butter and spread on top.
6. Chill 1–2 hours until set; lift out and slice into 12 bars.

What to Serve It With

– A cold glass of milk or an iced coffee if it’s “don’t talk to me” morning.
– Greek yogurt and berries for a keep-you-full breakfast situation.
– Toss in a lunchbox with apple slices and a handful of pretzels. Sweet-salty happiness.

✔Tips & Mistakes

– Press harder than you think. Compacting is the difference between tidy bars and crumb city.
– Let the mix cool a minute before adding chocolate chips so they don’t ghost into the oats.
– If it’s crumbly, it needs more “glue”: warm a tablespoon more honey or PB and massage it in.
– If it’s too soft, add a small handful of oats and press again.
– Parchment overhang = clean lift = clean slices. Future you appreciates this.
– Cut with a hot knife (run under warm water, wipe dry) for sharp edges.

✔Storage Tips

Fridge: Store bars in an airtight container for up to 1 week, layered with parchment so they don’t become a chocolate lasagna. Cold bars are extra chewy and honestly perfect with coffee.
Room temp: They’re fine for a lunchbox day, but if your kitchen is warm the chocolate top will smudge—no one’s mad about it.
Freezer: Freeze up to 2 months. Eat straight from the freezer for a super chewy situation or thaw 10 minutes for softer bites. Breakfast? Absolutely. No shame, zero regrets.

✔Variations and Substitutions

– Nut-free: Use sunflower seed butter, skip peanuts, and add pumpkin seeds. Check oats/chocolate for cross-contamination if needed.
– Sweeter/less sweet: Add or reduce honey by a tablespoon. Maple syrup swaps 1:1.
– Texture swap: Use crushed pretzels instead of rice cereal for salty crunch.
– Add-ins: Dried cherries, coconut flakes, or a sprinkle of espresso powder into the chocolate top (do it).
– Protein kick: Stir in 1–2 scoops protein powder and add 1–2 tbsp extra honey to keep it cohesive.
– Gluten-free: Use certified GF oats and a GF rice cereal. Always label check the chocolate.

Frequently Asked Questions

Delish Chocolate Peanut Butter Granola Bars

Chewy, chocolatey peanut butter granola bars made with hearty oats, crispy rice cereal, and a luscious honey–peanut butter binder. Perfect for make-ahead snacks, school lunches, or a sweet treat on the go.

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Prep Time: 15 minutes minutes

Cook Time: 5 minutes minutes

Total Time: 20 minutes minutes

Servings: 16

Calories: 120kcal

Ingredients

 

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Main Ingredients

• ▢ 2.5 cup old-fashioned rolled oats
• ▢ 1 cup crispy rice cereal
• ▢ 0.33 cup roasted peanuts, chopped
• ▢ 0.5 cup mini chocolate chips divided
• ▢ 0.75 cup natural creamy peanut butter
• ▢ 0.5 cup honey
• ▢ 0.125 cup light brown sugar, packed
• ▢ 1 teaspoon coconut oil or unsalted butter
• ▢ 1 teaspoon vanilla extract
• ▢ 0.25 teaspoon fine sea salt
• ▢ 0.25 teaspoon flaky sea salt for topping (optional)

Instructions

Preparation Steps

• Line an 8x8 inch baking pan with parchment paper, leaving overhang for easy lifting. Lightly grease the parchment.
• In a large bowl, combine oats, crispy rice cereal, chopped peanuts, and 0.33 cup of the mini chocolate chips. Toss to distribute.
• In a small saucepan over low heat, add peanut butter, honey, brown sugar, coconut oil, and fine sea salt. Warm, stirring constantly, until smooth and the sugar is dissolved, about 2 to 3 minutes. Remove from heat and stir in vanilla.
• Immediately pour the warm peanut butter mixture over the dry ingredients. Mix with a spatula until every bit is evenly coated and sticky.
• Transfer mixture to the prepared pan. Press very firmly into an even layer using a greased spatula or the bottom of a measuring cup to compact the bars.
• Sprinkle the remaining mini chocolate chips over the top and press lightly so they adhere. Add flaky sea salt if using.
• Refrigerate until set, about 15 to 20 minutes.
• Lift out using the parchment overhang and cut into 16 bars. Store bars in an airtight container at room temperature for 3 days or refrigerate up to 1 week.

Notes

For cleaner slices, chill a bit longer before cutting and wipe the knife between cuts. Swap peanut butter with almond or sunflower seed butter as desired; thickness and sweetness may vary, so adjust honey slightly if needed.