No-Bake Chocolate Granola Bars

With just a handful of flavorful ingredients (including chocolate and peanut butter), these crispy no-bake Chocolate Granola Bars are delish as a snack or dessert. They take about 10 minutes to make and you can store them in the fridge or freezer for weeks.

Chocolate Granola Bars

Made with rolled oats, crispy rice cereal, peanut butter, chocolate and more, this recipe is a cinch to mix together and set up. And the texture is like a rice krispie treat, only with more flavor and substance. These are seriously delish and also super satisfying—a perfect homemade snack to keep us fueled!

This is one of my go-to homemade snack recipes to make for friends when they have a new baby in the house or to make when I’m trying to stock the freezer with homemade snacks. They’re also great to take hiking or on camping trips.

The great thing about this recipe is that you simply stir the ingredients together, let it set, and slice up the bars. No cooking required. (And you can safely taste the batter, just like with my Bliss Balls.)

Ingredients You Need

To make this easy recipe you’ll need to have the following ingredients on hand.

• Rolled oats: These oats add fiber and whole grains, and soften in the rest of the mixture.
• Crispy rice cereal: Rice Krispies or a store brand work the same.
• Chocolate chips: Semi-sweet or dark chocolate chips work well here.
• Unsweetened natural peanut butter: Brands like Smucker’s Natural or Teddie’s work well here. (I am sure a regular creamy peanut butter will work if that’s what you have.)
• Brown rice syrup: I use this syrup in my no-bake granola bars since it’s stickier than honey, so it helps the bars hold together really well. It’s also less sweet tasting, which is nice since there are other sweet ingredients here. It’s usually sold near the agave or you can order it on Amazon. One jar will make two batches of these bars.
• Dried cherries or raisins: I love this with dried cherries, but raisins work too. You can also skip this addition if you want to simplify.
• Shredded unsweetened coconut: I like the flavor this adds, so I sometimes use some in place of ½ cup of the oats, but that’s optional. Otherwise you can skip it.

TIP: You can use honey in place of the brown rice syrup. The bars won’t hold together quite as well, so be sure to store them in the fridge and serve them very cold for best results.

Step-by-Step Instructions

Here’s a look at the process involved in making this recipe for your family. Scroll down to the bottom of this post for the full information.

1. Add the chocolate chips, peanut butter, and brown rice syrup to a big heat-safe bowl.
2. Warm in the microwave. Stir to melt the chocolate.
3. Add the dry ingredients to the bowl with the chocolate mixture. Stir with a wooden spoon, transitioning to using your hands when it’s hard to mix. Mix the ingredients well to form a uniform batter. It may take a minute or two.
4. Pour batter into a pan lined with parchment paper and press down evenly. Pop into the fridge briefly to firm up, then remove from the pan and slice into bars.

TIP: You can wrap these individually and store, or store them in a container loose. Both work!

Gluten-Free Chocolate Peanut Butter Bars

This recipe is easy to make gluten-free if you use certified gluten-free rolled oats, which you should be able to find at most grocery stores.

Why do you use brown rice syrup?

I know that brown rice syrup isn’t a pantry staple that most of us have in the house, but one jar will make two batches—and you can store it in the fridge until you’re ready to make the second batch. You can buy it online or look for it near the sugar or agave in your grocery store. My small town stores both carry it.

Can I make this recipe nut-free?

For whatever reason, peanut butter binds the best in this recipe. To make the bars nut-free, use sunflower seed butter instead and serve them cold out of the fridge.

How to Store

Store in the fridge for up to 5 days in an airtight container or in the freezer in a zip top bag for up to 3 months. You can wrap each bar in plastic wrap so they’re easy to grab and go.

Best Tips for Success

• Use smooth natural and unsweetened peanut butter.
• Leave an overhang on two sides of the pan with the parchment paper so you can lift the bars out to easily cut them.
• Use your hands to mix the batter as needed to get it evenly coated.
• Chill for a bit before slicing.
• I prefer to store these wrapped individually in plastic wrap.
• Use honey for the brown rice syrup, but be sure to serve them straight from the fridge as they will need to be cold to hold together as well.
• Dice up into small pieces for younger eaters. Or make thinner bars by using a 9×11-inch pan instead of the 8×8-inch pan I show here, which will be easier to bite into and chew.

I’d love to hear your feedback on this recipe, so please comment below to share!

• Line an 8×8-inch pan with parchment paper, leaving enough on the sides for you to lift the bars out of the pan.

• Add the chocolate chips, peanut butter, and brown rice syrup to a large heat-proof bowl. Heat in the microwave in 30 second intervals until smooth, stopping to stir. (It should take a minute).

• Add the cereal, oats, cereal, and dried cherries.

• Stir with a wooden spoon, then use your (clean) hands to massage the ingredients together until well incorporated.

• Pour into pan and use your hands to press down firmly and evenly.

• Chill for 10-20 minutes, use the parchment to remove from the pan, and slice into bars. Serve chilled (they will be firmer) or at room temperature.

• To store, wrap each bar in plastic wrap and store in a zip top bag in the fridge for up to 2 weeks or in the freezer for up to 3 months. To store in the freezer, place bars in a zip top bag and remove as much air as possible.
• I prefer to store these wrapped individually in plastic wrap.
• Use smooth natural and unsweetened peanut butter.
• Leave an overhang on two sides of the pan with the parchment paper so you can lift the bars out to easily cut them.
• Chill for a bit before slicing.
• Nut-free: Use sunflower seed butter instead of the peanut butter.
• Gluten-free: Use certified gluten-free rolled oats.
• Sub ½ cup shredded unsweetened coconut for some of the oats, if desired.
• Slice into smaller pieces if desired. Or make thinner bars by using a 9×11-inch pan instead of the 8×8-inch pan I show here.

Serving: 1bar, Calories: 269kcal, Carbohydrates: 36g, Protein: 6g, Fat: 13g, Saturated Fat: 5g, Polyunsaturated Fat: 2g, Monounsaturated Fat: 4g, Cholesterol: 2mg, Sodium: 89mg, Potassium: 157mg, Fiber: 3g, Sugar: 19g, Vitamin C: 1mg, Calcium: 30mg, Iron: 1mg

This recipe was first published August 2019.