Peanut Butter-Mocha Crunch Bars Dessert Recipe
These easy Peanut Butter-Mocha Crunch Bars are a delightful no-bake dessert with a rich blend of semisweet chocolate, creamy peanut butter, and a hint of espresso. The light crunch of puffed rice cereal adds texture, making this a perfect quick and satisfying treat.
Ingredients
- 1½ cups semisweet or bittersweet chocolate chips
- ½ cup creamy peanut butter such as Jif, Skippy, or Peter Pan—not natural peanut butter
- 2 tablespoons instant espresso powder
- 1½ cups puffed rice cereal
Instructions
- Prepare the Pan: Line a 1-pound loaf pan with parchment paper, ensuring it covers all sides.
- Melt the Chocolate Mixture: In a large microwave-safe bowl, combine the chocolate chips, creamy peanut butter, and instant espresso powder. Microwave in 30-second intervals, stirring thoroughly with a silicone spatula after each interval, until the mixture is smooth and fully melted.
- Combine with Cereal: Carefully fold in the puffed rice cereal using the spatula, making sure the cereal is evenly coated with the chocolate mixture.
- Set the Bars: Pour the mixture into the prepared pan, spreading it evenly to the edges. Chill in the refrigerator for 40 to 45 minutes until set.
- Slice and Serve: Once set, lift the bars out using the parchment paper, then cut them into 8 large bars or 16 smaller bars, as desired. Serve immediately.
Notes
- For a stronger coffee flavor, you can add an extra tablespoon of instant espresso powder.
- Store these bars in an airtight container in the refrigerator for up to one week.
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