Peanut Butter Crunch Bars (gluten-free, vegan options)

by Erin @ Food Doodles on May 29, 2020

These peanut butter crunch bars are super quick to make and can also easily be made gluten-free and vegan. Using natural peanut butter and maple syrup or honey, these no-bake bars are much healthier than your traditional recipe!

I’m all about no-bake desserts right now. I’m just too tired to do anything else.

These peanut butter crunch bars really couldn’t be any easier. It’s basically just honey or maple syrup, peanut butter, vanilla, cornflakes, coconut and chocolate. 

You don’t even need to turn on the stove for these! You do have to melt chocolate, though. But the microwave works just fine for that!

Peanut butter crunch bars (gluten-free option)Simple ingredients, simple directions. The only downside is that they should be kept in the freezer. They’re too soft if just refrigerated.

You don’t even need to really defrost them. They’re great straight from the freezer!

Peanut butter crunch bars (gluten-free option)I’m also not in love with corn flakes but hey… it’s a treat. ๐Ÿ˜‰

If you need these peanut butter crunch bars to be gluten-free, make sure to use gluten-free corn flakes. Kellogg’s, Corn Flakes at least in the US, are not gluten-free.

Erewhon Corn Flakes are just corn + salt and are certified gluten-free. There are several other gluten-free varieties out there. It seems like other than Erewhon, they’re all sweetened, from what I can see.

Peanut butter crunch bars (gluten-free option)I used store-brand corn flakes from a German store called Alnatura. They’re lightly sweetened but these bars still weren’t overly sweet. 

This recipe also calls for shredded unsweetened coconut. If you’ve only got sweetened, I think it’d be fine. You need to grind it as finely as you can get it. A food processor, coffee grinder, a Magic Bullet, a Blendtec / Vitamix (or similar) all work.

This recipe is a lot less junky than regular peanut butter crunch bars, but with lots of honey, peanut butter and corn flakes, these really are a treat. I hope you’ll enjoy them! ๐Ÿ™‚

5 from 1 vote
Peanut butter crunch bars (gluten-free option)
Peanut Butter Crunch Bars (gluten-free, vegan options)
Prep Time
10 mins
Total Time
40 mins
 
Course: Dessert
Ingredients
  • 3/4 cup (192 grams) natural peanut butter (no added fat / sugar)
  • 1/2 cup (120 ml) maple syrup or 1/2 cup (160 grams) honey (use maple for vegan)
  • 2 teaspoons vanilla extract
  • 1 cup (85 grams) unsweetened shredded coconut ground as finely as possible
  • 3 cups cornflakes make sure to use gluten-free cornflakes, if needed
  • 4 ounces (112 grams) semi-sweet chocolate chips or chopped chocolate
  • 1 tablespoon (14 grams) coconut oil (unrefined if you don't mind some coconut taste / refined if you don't want coconut taste)
Instructions
  1. Line an 8"x8" pan with plastic wrap or parchment paper.ย  Set aside.
  2. In a medium mixing bowl, stir together the peanut butter, maple and vanilla. Add the coconut and cornflakes and mix until the cornflakes are well covered. It's totally fine if the cornflakes break.

  3. Press firmly into the prepared pan. You can use a firm silicone spatula or the bottom of a glass to do this. Press down as tightly as possible.ย 

  4. To prepare the chocolate topping, melt the chocolate and coconut oil over low heat, stirring frequently, until melted. Pour the chocolate over the bars and spread out with the back of a spoon or a silicone spatula. Freeze until the chocolate is hardened (about 30 minutes) and then cut into squares. These should be kept frozen. They're best eaten after thawing for about 5-10 minutes.

Recipe Notes

A food processor, coffee grinder, a Magic Bullet, a Blendtec / Vitamix (or similar) all work to grind the coconut.

Photos updated 5/2020. Here’s an old one:

Leave a Comment

{ 12 comments… read them below or add one }

1 Tessa June 19, 2020 at 13:37

These are awesome! I swapped the cornflakes for brown rice crisps, reduced honey, left coconut out (my kids wonโ€™t touch unfortunately),
And added a 1/2 cup collagen. Oh and almond butter for peanut…super addicting!

Reply

2 BeeManDan June 15, 2019 at 13:50

My kids often take these to school.

Reply

3 Jen September 6, 2012 at 12:41

I wish I could eat a piece now. Crunchy cornflakes, peanut butter and coconut, heaven

Reply

4 Sylvie @ Gourmande in the Kitchen September 1, 2012 at 16:44

These are filled with some of my very favorite ingredients: chocolate, peanut butter and coconut, delicious!

Reply

5 Kiersten @ Oh My Veggies August 31, 2012 at 09:03

Oh my! I wish I had one of these to eat with lunch today. Or maybe two. I’m such a sucker for that peanut butter & chocolate combination. ๐Ÿ™‚

I love the cutting board! I’ve been wanting a long one like that.

Reply

6 Heidi @ Food Doodles September 1, 2012 at 14:39

Ahh, I wish I had more too!

Me too! I’ve been wanting one for months now, but finally go around to drawing out what I wanted. I just love the shape.

Reply

7 Erin @ Texanerin Baking August 30, 2012 at 13:37

Oh my. I can’t imagine anything better right now. I’ve been thinking of these cornflake peanut butter things my grandmother used to make but figured that they’d be too unhealthy. I’m so going to make these.

Love the new cutting board! Your husband’s talented. ๐Ÿ™‚

Reply

8 Roxana | Roxana's Home Baking August 29, 2012 at 20:14

How sweet of your husband to make the cut board. I love it. Can’t wait to see the darker one.
The bars sound amazing Heidi!

Reply

9 Jessica@AKitchenAddiction August 29, 2012 at 15:43

These sound like wonderful bars to snack on!

Reply

10 Heather August 29, 2012 at 14:30

OMG I have to make these – they look so so good!

Reply

11 Faith August 29, 2012 at 08:34

Yum, these little treats sound fantastic! I definitely think I could enjoy munching on them straight from the freezer. ๐Ÿ™‚

The cutting board your hubby made is gorgeous!

Reply

12 Kathryn August 28, 2012 at 18:01

These sound exactly like my kind of thing & I love the idea of eating them straight from the freezer, I’ve never thought to do that!

Reply

Previous post:

Next post: