4-Ingredient No-Bake Chocolate Peanut Butter Bars
If you love the combination of chocolate and peanut butter, these 4-Ingredient No-Bake Chocolate Peanut Butter Bars are going to be right up your alley!
These bars are sweet, chocolatey, a little crunchy and incredibly easy to make, with no oven required.
Made with just four simple ingredients (corn thins or rice cakes, peanut butter, maple syrup and dark chocolate) these bars are a great little snack to keep in the fridge for when you're craving something sweet.
Hopefully you know me by now, but I love recipes that don't require a heap of ingredients or a lot of effort. These are exactly that! You simply crush up your corn thins, mix everything together, press the mixture into a container, add the melted chocolate and let the freezer do the hard work.
They're also a great recipe to make with the kids. There's plenty of mixing involved, and you can get them to help press the mixture into the container and spread the chocolate over the top.
If you're looking for an easy no-bake chocolate peanut butter slice, these bars are definitely worth adding to your snack rotation.
What Do Chocolate Peanut Butter Bars Taste Like?
These no-bake chocolate peanut butter bars have a lovely combination of textures, with a crunchy base made from crushed corn thins or rice cakes and a smooth layer of dark chocolate on top.
The peanut butter brings a rich, nutty flavour, while the maple syrup adds sweetness and helps bind everything together. Once chilled, the chocolate sets into a firm layer that contrasts nicely with the slightly crunchy base.
They're a great option when you're after something sweet without making a full batch of brownies or cookies. I also love how easy they are to customise - you can use crunchy peanut butter for extra texture or finish them with flaky sea salt for that sweet-and-salty combination.
Why You'll Love These No-Bake Peanut Butter Bars
Here’s a handful of reasons that these no-bake chocolate peanut butter bars are going to be an absolute hit for you:
Only four ingredients: No complicated shopping list, no fancy ingredients, just 4 ingredients that should already be available in your household.
No baking needed: Just mix, press, top with chocolate and freeze until set. Couldn’t be easier!
A great way to use rice cakes or corn thins: Crushing them up gives the bars their crunchy texture without needing flour or oats.
Perfect for meal prep: Make a batch, slice it into bars and keep them in the fridge for the week.
Easy to customise: Use your favourite nut butter and finish with flaky sea salt if you like that sweet-and-salty combination.
Ingredients You'll Need
Corn Thins or Rice Cakes
You'll need six rice cakes or corn thins for the base of this recipe. I like using corn thins, but rice cakes work just as well. Simply crush them up with your hands before mixing them with the other ingredients.
These lightweight, puffed cakes are a handy base for no-bake slices because they add texture without requiring any cooking. If you're in the US, look for thin puffed corn cakes or rice cakes rather than thick, soft corn cakes.
Peanut Butter
Peanut butter gives these bars their rich, nutty flavour and helps bind the crushed corn thins together. Use smooth or crunchy peanut butter depending on the texture you prefer.
You can also use other nut butters, such as almond butter or cashew butter. Just keep in mind that different nut butters can vary in thickness, sweetness and flavour, which may slightly change the final result.
Maple Syrup
Maple syrup adds sweetness and helps bring the peanut butter and crushed corn thins together into a mixture you can press into the container. It also keeps the ingredient list simple, with no need to make a separate sugar syrup.
Dark Chocolate
Melted dark chocolate creates a delicious chocolate topping that sets into a firm layer once chilled. Some great dark chocolate options I use include Lindt 70% Dark Chocolate, ALDI Moser Roth range or even Noshu Choc Chips.
Optional: Flaky Sea Salt
A little flaky sea salt sprinkled over the melted chocolate is a lovely finishing touch. It balances the sweetness and brings out the flavour of the peanut butter and dark chocolate.
How to Make Chocolate Peanut Butter Bars
These no-bake chocolate peanut butter bars are incredibly straightforward to prepare.
1. Crush the corn thins. Add the six corn thins or rice cakes to a large bowl and use your hands to crush them into small pieces.
2. Mix the base. Add the peanut butter and maple syrup to the crushed corn thins. Mix thoroughly until everything is combined and the pieces are coated in the peanut butter mixture.
3. Press into a container. Line a container measuring approximately 17cm x 13cm with baking paper. Transfer the mixture into the container and use the back of a spoon to press it down firmly into an even layer.
4. Add the chocolate topping. Melt the dark chocolate and spread it evenly over the peanut butter base. If you're using flaky sea salt, sprinkle a little over the chocolate while it's still melted.
5. Freeze until set. Place the container in the freezer for around one hour, or until the chocolate and base have firmed up enough to slice.
6. Slice and store. Remove the set slice from the container and cut it into bars or squares. Store in a sealed container in the fridge.
Tips for the Best Corn Thin Peanut Butter Bars
Crush the corn thins into small pieces. You want a mixture of small crumbs and little crunchy pieces rather than leaving large sections intact. This helps the peanut butter mixture hold together when sliced.
Mix everything thoroughly. Make sure the maple syrup and peanut butter are evenly distributed throughout the crushed corn thins so the base holds together as well as possible.
Press the mixture down firmly. Use the back of a spoon to compact the base into an even layer. This helps prevent the bars from crumbling when you cut them.
Let the chocolate set completely. Give the slice the full hour in the freezer before attempting to cut it. If it's still too soft, leave it a little longer.
Use a sharp knife to slice. Once set, a sharp knife will help you cut clean bars. If the chocolate is very firm, let the slice sit for a few minutes before cutting.
How to Store No-Bake Chocolate Peanut Butter Bars
Once sliced, keep your bars in a sealed container in the fridge. They'll last for around one week, making them a handy option for preparing snacks ahead of time.
You can also freeze the bars if you'd like to keep them for longer. Separate the layers with baking paper to make it easier to remove individual portions. Allow them to soften slightly before eating if they're too firm straight from the freezer.
Frequently Asked Questions
Can I use rice cakes instead of corn thins?
Absolutely! Rice cakes work well in this recipe. Simply crush them into small pieces and follow the same method. The flavour and texture may vary slightly depending on the brand and type you use.
What are corn thins, and can I find them in the US?
Corn thins are lightweight, puffed corn-based cakes commonly found in Australian supermarkets. For a similar result in the US, look for thin puffed corn cakes or rice cakes. Choose a plain variety rather than a flavoured one so it works well with the chocolate and peanut butter.
Can I use a different nut butter?
Yes. Almond butter, cashew butter or another nut butter can be used in place of peanut butter. The flavour and consistency will depend on the nut butter you choose.
Do I have to freeze the bars?
Freezing for around one hour helps the base and chocolate topping firm up so you can slice the mixture cleanly. After slicing, store the bars in the fridge as directed.
Why are my bars crumbling when I slice them?
The base may not have been pressed down firmly enough, or the mixture may not have been thoroughly combined. Make sure the crushed cakes are well coated in the peanut butter and maple syrup mixture, then press the base firmly into the container before adding the chocolate.
With four everyday ingredients, minimal preparation and a chocolate topping, these 4-ingredient no-bake chocolate peanut butter bars are an easy way to satisfy those sweet cravings.
Make a batch, keep them in the fridge and you'll have a delicious little treat ready whenever you need one!
PREP TIME: 10min | COOK TIME: 0min | TOTAL TIME: 1hr 10min
SERVINGS: 8 bars
INGREDIENTS
4-Ingredient No-Bake Chocolate Peanut Butter Bars
6 rice cakes or corn thins
½ cup peanut butter or nut butter of choice
⅓ cup maple syrup
85g dark chocolate chips or chopped dark chocolate, melted
Optional: flaky sea salt
METHOD
In a bowl, use your hands to crush the corn thins or rice cakes into small pieces.
Add the peanut butter and maple syrup. Mix until everything is well combined.
Line a 17cm x 13cm container with baking paper. Add the mixture and press it down firmly with the back of a spoon to create an even layer.
Spread the melted dark chocolate evenly over the top. Sprinkle with flaky sea salt, if desired.
Place in the freezer for one hour, or until firm.
Slice into bars or squares and store in a sealed container in the fridge for around one week or the freezer for longer.
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