I’ve actually already written a beautiful recipe for Peanut Butter Oatmeal Cookies here if you love peanut butter recipes.
I love no-bake recipes because they’re less of a hassle.
These cups are crunchy, chocolatey, and nutty all at once, giving you the ultimate bite-sized treat that feels indulgent but is ridiculously easy to make.
With just three pantry staples, you’ll have a snack or dessert that’s ready in no time and guaranteed to disappear quickly from the fridge.
They’re perfect when you’re craving something sweet but still want a protein boost, and they store beautifully in the fridge or freezer.
(I have included variations and substitutes at the end of the recipe in case you want dairy-free options or want to make different variations)
It satisfies my cravings!
But even plain, these cookies are like a cozy hug in cookie form, lol.
- Always use high-quality chocolate for the best taste. I love these Ghirardelli chocolate chips for rich flavor.
- If your peanut butter is too thick, warm it slightly before mixing so it blends smoothly with the chocolate. Try this organic creamy peanut butter.
- Use silicone muffin liners for easy removal and zero mess. These reusable silicone baking cups are a game changer.
- To keep them extra crunchy, don’t overmix the cereal—gentle folding helps maintain the texture.
Now, let’s dive into the recipe!
No-Bake Chocolate Peanut Butter Protein Oat Bars
Course: DessertDifficulty: Easy12
cups10
minutes30
minutesIngredients
1 1/2 cups dark or milk chocolate chips
1/2 cup creamy peanut butter
1 1/2 cups crispy rice cereal
Directions
- Start by melting the chocolate chips in a heatproof bowl, either using the microwave in 30-second intervals (stirring in between) or over a double boiler until smooth.
- Once the chocolate has melted, stir in the creamy peanut butter until fully combined and silky. Add the crispy rice cereal and fold it in gently so every piece is coated in the chocolate-peanut butter mixture.
- Line a muffin tin with paper liners and spoon the mixture evenly into 12 cups, filling each about three-quarters full.
- Tap the pan lightly on the counter to level out the tops. Place the muffin tin in the fridge for at least 30 minutes, or until the cups are firm and set.
- Once ready, peel away the liners and enjoy immediately or store in the fridge for up to one week.
- I personally love these for days when I am craving chocolate.
Variations and Substitutes:
Use white chocolate instead of dark for a sweeter version.
Swap peanut butter for almond butter or sunflower seed butter to make them nut-free.
Add a sprinkle of flaky sea salt on top before chilling for a salty-sweet flavor.
Stir in mini marshmallows or dried cranberries with the cereal for extra fun.
Whether you’re looking for a make-ahead snack, an after-gym treat, or a dessert that doesn’t make you feel heavy, these peanut butter oat bars are here to deliver.
They’re a perfect balance of chewy, creamy, and chocolaty, with just the right amount of indulgence to make your taste buds happy.
Go ahead, make a batch (or three). You’ll want these on repeat in your freezer, trust me.
You Might Also Like:
- 5-Ingredient Peanut Butter Oatmeal Chocolate Chip Cookies – chewy, gluten-free cookies you can make in minutes.
- No-Bake Peanut Butter Protein Balls – soft, high-protein bites perfect for post-workout or snack time.
- Cookie Dough Overnight Oats – a deliciously indulgent, ready-to-eat breakfast with peanut butter and chocolate vibes.
