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Chocolate Peanut Butter Crispy Bars


chocolate peanut butter crispy bars

These chocolate crispy bars are a modern, abstract rendition of scotcheroos—the treats printed on Rice Krispies boxes in the 1960s. If you squint a little bit, the pecans might remind you of butterscotch.

You could call these sort-of scotcheroos, or mostly-naturally-sweetened scotcheroos, or just plain delicious. Somehow, I landed on Chocolate Peanut Butter Crispy Bars.

chocolate peanut butter crispy bars ingredients

I always get a hankering for Reese’s peanut butter eggs around Easter time. They’re my favorite. This crispy-crackly, honey-sweetened, peanut butter-and-chocolate recipe is fully satisfying my Reese’s craving.

These no-bake treats are easy to make, and they’re ready after a two-hour rest in the refrigerator. If you have a box of brown rice crisps (or Rice Krispies, for that matter), you’re in luck!

how to make scotcheroos without corn syrup

Chocolate Peanut Butter Crispy Bar Ingredients

You’ll only need 5 ingredients to make this simple recipe:

  • Brown rice crisps (found in the cereal aisle)
  • Pecans (or another nut, or none at all)
  • Creamy peanut butter (or almond butter or sunbutter)
  • Honey (or maple syrup)
  • One 9-ounce bag of chocolate chips (at your preferred sweetness level—I used semisweet)

I top my bars with a light sprinkle of flaky sea salt (or kosher salt) for some irresistible, salty crunch!

drizzling melted chocolate over crispy bars

sprinkled pecans over chocolate

how to slice chocolate peanut butter crispy bars

scotcheroos recipe

Please let me know how your bars turn out in the comments! I hope they brighten your day.

chocolate peanut butter crispy bars recipe

Chocolate Peanut Butter Crispy Bars

  • Author: Cookie and Kate
  • Prep Time: 10 minutes
  • Cook Time: 10 minutes
  • Total Time: 20 minutes (plus 2 hour chill time)
  • Yield: 16 treats 1x
  • Category: Dessert
  • Method: No Bake
  • Cuisine: American
  • Diet: Gluten Free

These chocolate peanut butter crispy bars are like modern-day scotcheroos! This recipe is easy to make with wholesome pantry ingredients, and it’s naturally sweetened with honey instead of corn syrup. Keep in mind that these no-bake treats require 2 hours in the refrigerator to set. Recipe yields 16 small treats from one 8-inch square pan (or double the recipe to fill a 9 by 13-inch pan).



  • 3 cups brown rice crisps*
  • 1 ¼ cups whole pecans, chopped, divided
  • ¾ cup creamy peanut butter (plus a pinch of salt if your peanut butter is unsalted)
  • ½ cup honey
  • 1 ½ cups (9 ounces) chocolate chips*
  • ½ teaspoon flaky sea salt or ¼ teaspoon kosher salt


  1. Line an 8-inch square baking dish with a strip of parchment paper, cut to fit neatly across the base and up opposite sides. In a large mixing bowl, combine the brown rice crisps and 1 cup of the chopped pecans (reserve the rest for sprinkling on top). Set both aside.
  2. In a medium saucepan, combine the peanut butter and honey. Warm the mixture over medium-low heat, stirring often, until it’s steaming or you catch a bubble or two form