No Bake Peanut Butter Crispy Bars Recipe

These quick and easy peanut butter crispy treats have just five simple ingredients and need no baking!

No bake recipes are fantastic for easy weekend treats or baking with little ones. These simple five ingredient peanut butter crispy bars need just one bowl, a little melting and a bit of stirring. Then you just need to pop everything in the fridge for a short while to set.

They're deliciously crispy and chewy, with just the right amount of yummy chocolatey topping. You can also use whatever cereal you fancy, so use a chocolate cereal for extra sweetness or plain puffed rice for a stronger peanut butter taste.

This recipe makes one 7" x 11" tray, which slices into 12 generous portions. They are best eaten within a week while they are freshest. Store in an airtight container in a cool and dry place or in the fridge if the weather is warm.

They're dairy free, egg free, easily gluten free, and of course, completely plant based!

Makes one 7" x 11" tray

Ingredients;

60g vegan butter

200g vegan marshmallows

150g peanut butter (smooth or crunchy)

200g cereal of your choice

200-300g dark or 'milk' chocolate + 2 tbs sunflower/coconut/ vegetable oil

You will also need; a large microwavable mixing bowl, spoon, 7" x 11" baking tin, baking paper, small microwavable bowl

---

How to make your crispy treats;

1. In your microwavable mixing bowl add the butter and marshmallows and heat in the microwave in short 30-60 second bursts stirring in between until everything has melted together

2. The marshmallows at this stage will not look very appetising! But just persevere with gently heating and stirring until the marshmallows are melted

3. Add in the peanut butter and let the heat of the marshmallow mixture slightly melt it. Stir again to incorporate everything together

4. Add the cereal and stir until the sticky mixture has covered all the cereal

5. Line your baking tray with baking paper (unless using a non stick tin), this will make it easier to remove the finish bake

6. Press the mixture down into the baking tray. You want to press firmly, like when making a flapjack, so that all the cereal pieces are stuck together. This will make sure that the slices don't crumble when you cut them

7. Melt the chocolate and oil together in a small microwavable bowl, heating in short bursts and stirring in between. Use 200g chocolate for a thinner topping layer or 300g for a full thick covering

8. Pour the melted chocolate on top of the crispy mixture in the tin and use the back of a spoon to gently spread it out evenly over the top

9. Sprinkle over a handful of extra cereal, sprinkles, blobs of peanut butter or chopped peanuts for extra decoration if you would like

10. Pop the tray in the fridge for at least 30-60 minutes until everything has set together

11. Remove from the tin and slice. Now your peanut butter crispy bars are ready to eat!

Tips & Tricks!

• I used Freedom Confectionery marshmallows (gifted). https://freedomconfectionery.com/?coupon=clemievegancake Use the code clemievegancake for 10% off your order!

• My non stick baking tin is from Dojo Homes. You don't need to use baking paper! (gifted)

• This is my usual baking tin - my tin is 7" x 11" x 2" - https://amzn.to/45YU9Do

• These are my mixing bowls - https://amzn.to/489iB6s

• I used Doves Farm Freee chocolate stars cereal, but this recipe will work with any cereal. You could use plain puffed rice for a stronger peanut butter taste or a chocolate cereal for a more chocolatey taste

• I used Pip & Nut crunchy peanut butter. You can choose whether to use a smooth or crunchy nut butter

• Use a gluten free cereal to make these crispy bars gluten free