Why You’ll Love This Recipe
These no-bake peanut butter rice bars are ridiculously easy to make, naturally gluten-free, and contain no refined sugar. With a soft, chewy peanut base and a rich dark chocolate topping, they taste like dessert — but come with the balance of real food ingredients.
Best of all? They’re only 250 calories per bar with macros that work for busy women who want to enjoy sweet treats without the crash.
I created these bars when I needed a sweet treat that still fit with my real food, no extremes approach. They’re easy enough to make with your kids, and you’ll probably have most of the ingredients in your cupboard already. Everyone who tries them asks for the recipe — and I love that they’re a treat I feel good about eating.
Favourite Tools & Ingredients
Meridian Peanut Butter – no added oils or sugar
Lucy Bee Coconut Oil – organic, smooth, and sustainable
Kallo Puffed Rice – light, crisp, and naturally gluten-free
70% Dark Chocolate – affordable & rich in flavour
Square baking dish – for perfect portion sizes every time
Nutrition & Wellness Benefits
These bars are:
- Refined sugar-free
- Gluten-free
- Dairy-optional (depending on your chocolate)
- Balanced with healthy fats, carbs, and plant-based protein
Perfect as an afternoon snack, lunchbox treat, or pre-gym pick-me-up.
What You’ll Need
Here’s a quick glance at what goes into these dreamy bars:
- Natural peanut butter
- Maple syrup
- Coconut oil
- Vanilla extract
- Puffed rice
- 70% dark chocolate
- Extra peanut butter (for the topping!)
Ingredients
Base Layer
- ¾ cup natural peanut butter
- ⅓ cup maple syrup
- 3 tbsp coconut oil
- 1 tsp vanilla extract
- Pinch of salt
- 2 ½ cups puffed rice I love @kallo
Chocolate Peanut Butter Layer
- 1½ cups dark chocolate
- 1 tbsp peanut butter
- 2 tsp coconut oil
Instructions
- Line a square baking dish with parchment paper.
- In a saucepan over low heat, gently melt peanut butter, maple syrup, coconut oil, vanilla, and salt. Stir until smooth.
- Add the puffed rice to a large bowl, pour over the melted mixture, and mix to fully coat.
- Transfer into the lined dish and press down firmly with a spatula to compact the layer and avoid gaps.
- Place in the freezer to set for about 10 minutes.
- While it chills, melt the dark chocolate, coconut oil, and peanut butter in a small pan over low heat or a double boiler. Stir until smooth.
- Remove the base from the freezer and pour over the melted chocolate layer. Spread evenly with a spatula.
- Return to the freezer for another 10 minutes to set the chocolate. Then transfer to the fridge for 1 hour before slicing.
Notes
- Warm your knife in hot water, dry it, then slice — this helps prevent cracking and gives clean, even bars.
- Store in an airtight container in the fridge for up to 7 days, or freeze for up to 2 months. Enjoy straight from the fridge for best texture.
Nutrition
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