Prep time: 10 mins | Chill time: 30 mins | Servings: 8 bars
Nutrition & WW SmartPoints (Per Serving)
WW SmartPoints: 4 Points
Protein: 6g
Net Carbs: 14g
Fat: 8g
Calories: 155 kcal
Description
These Healthy No-Bake Chocolate Peanut Butter Crunch Bars combine crisp rice cereal, heart-healthy rolled oats, natural peanut butter, and rich cocoa powder for the ultimate guilt-free treat. Packed with plant-based protein and anti-inflammatory whole grains, this easy 10-minute recipe requires zero baking and satisfies sweet cravings while staying fully Weight Watchers friendly.
Anti-Inflammatory Highlights
Unsweetened Cocoa Powder: Packed with powerful polyphenols and flavonoids that reduce systemic oxidative stress and support heart health.
Natural Peanut Butter: Delivers healthy monounsaturated fats and vitamin E to help combat inflammation.
Rolled Oats: Rich in beta-glucan soluble fiber, which promotes gut microbiome health and helps balance blood sugar levels.
Ingredients
1 cup crispy rice cereal
½ cup rolled oats
½ cup natural unsweetened peanut butter
⅓ cup pure honey or maple syrup
¼ cup unsweetened cocoa powder
½ teaspoon pure vanilla extract
Pinch of sea salt
Instructions
1. Prep the Pan: Line an 8×4-inch loaf pan or small square baking dish with parchment paper, leaving a small overhang for easy removal.
2. Mix Dry Ingredients: In a medium bowl, combine the crispy rice cereal and rolled oats.
3. Melt & Combine Wet Ingredients: In a small saucepan over low heat (or in a microwave-safe bowl in 20-second bursts), gently warm the peanut butter and honey/maple syrup together until smooth and fully combined.
4. Whisk Cocoa & Seasonings: Remove the peanut butter mixture from the heat. Whisk in the cocoa powder, vanilla extract, and sea salt until smooth and glossy.
5. Combine: Pour the chocolate peanut butter mixture over the cereal and oats. Stir thoroughly with a spatula until every piece is coated.
6. Press into Pan: Transfer the mixture into the prepared pan. Use a piece of parchment paper or the back of a measuring cup to press the mixture down firmly into an even layer.
7. Chill & Slice: Place the pan in the refrigerator for 30–45 minutes (or freezer for 15 minutes) until set. Lift out using the parchment overhang and cut into 8 equal bars. Store in an airtight container in the fridge.