No-Bake Crispy Chocolate Peanut Butter Bites

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These crispy, rich, chocolate peanut butter bites are one of the best five minute recipes I’ve ever made. It took longer to melt the butter than it did to stir together the rest of the recipe!

No-Bake Crispy Chocolate Peanut Butter Bites recipe by Barefeet In The Kitchen

As soon as I tasted one, I wrapped up the rest to send to the office with Sean the next day. (No joke, I could have eaten half the pan if left alone with it all day!) Do I even need to mention that my kids absolutely loved these as well?

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Do you remember these Chocolate Coconut Bites? They are one of my favorite desserts and they are also one of the most popular recipes on the blog.

The most frequent question I receive is how to make them without either the coconut or the oatmeal. When I combined those questions with a couple of boxes of cereal in the pantry the result was fantastic!

These chewy, slightly crunchy, peanut butter cereal bars are loaded with pockets of gooey marshmallows; Chewy Peanut Butter Cereal Bars are a huge hit every time we make them.

No-Bake Crispy Chocolate Peanut Butter Bites recipe by Barefeet In The Kitchen

Check out all of the Gluten Free Dessert Recipes on this website!

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No-Bake Crispy Chocolate Peanut Butter Bites

5 from 1 vote
Prep Time: 5 minutes
2 hours
Total Time: 2 hours 5 minutes
Servings: 24 bars or 60+ bite-size pieces


  • 1 cup peanut butter
  • ½ cup honey
  • ½ cup butter
  • cups dark or semi-sweet chocolate chips
  • 3 cups corn flakes cereal
  • 3 cups crisp rice cereal


  • Melt the peanut butter, honey and butter in a medium size saucepan over medium-low heat. Stir frequently as the mixture melts. (You can also melt this in the microwave in one minute intervals, stirring in between.) When it has melted, remove from the heat. Add the chocolate chips and stir until smooth. Add the cereal about 2 cups at a time, stirring well to coat in between additions.
  • Transfer to an 8×8 pan and press the mixture to fill the pan out evenly. A larger pan will work as well, the pieces will just be thinner. Refrigerate until the chocolate hardens, at least 2-3 hours. Slice into 1″-2″ square pieces. Store in the refrigerator. Enjoy!


Calories: 206kcal · Carbohydrates: 19g · Protein: 4g · Fat: 14g · Saturated Fat: 6g · Polyunsaturated Fat: 2g · Monounsaturated Fat: 5g · Trans Fat: 1g · Cholesterol: 11mg · Sodium: 104mg · Potassium: 138mg · Fiber: 2g · Sugar: 11g · Vitamin A: 186IU · Vitamin C: 1mg · Calcium: 14mg · Iron: 2mg
Tried this recipe?Mention @barefeetkitchen or tag #barefeetkitchen!

{Originally published 10/17/13 – recipe notes updated 7/12/22}

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Mary Younkin

Mary Younkin

Hi, I’m Mary. I’m the author, cook, photographer, and travel lover behind the scenes here at Barefeet In The Kitchen. I'm also the author of three cookbooks dedicated to making cooking from scratch as simple as possible.

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  1. Debi Crawford-Poyner says

    I am interested in the previous article “Apple Spice Cake with Salted Caramel Sauce.” Is that available from you?

  2. Diane Boze says

    How would this be with Chex cereal? I need to make them gluten-free how for a favorite uncle. So far it looks look like corn flakes & rice krispies have barley / malt flavoring which adds gluten to grains which are otherwise gluten-free. 😕 (I will check in the store, where I can real the labels, but just in case…)

    I’m thinking the texture of Chex would be fine – though using only Chex concerns me. I’m also wondering about the flavor profile of rice or corn cereal alone VS using both rice and corn cereals together.

    Any thoughts / suggestions would be greatly appreciated. 🙂

  3. Cheri says

    I would like to try many of your recipes. However I Wish you included nutritional value information. I need to count sodium & added sugars as I have heart failure. Cheri

    • Mary Younkin says

      Hi Cheri, I’ve probably nutritional information for a great many recipes, but haven’t added it to everything just yet. You can always copy and paste the ingredient list into one of the many online recipe calculators to figure it out though! Enjoy!

  4. Tani B says

    I’m in the UK, hard to come by chocolate chips, so I used 2 100 gram bars of chocolate, milk and dark. Also put them in a 9×13 pan with baking paper (the 8×8 made them too thick). Hubby LOVES them.5 stars