These no-bake Reeses Peanut Butter Chex Bars bring together creamy peanut butter, crunchy Chex cereal, and a ribbon of chocolate for a fun, festive dessert you can whip up in under an hour.
Full Recipe Introduction
Imagine a treat that takes less than an hour from pantry to plate, yet feels indulgent enough for birthdays, bake sales, or a cozy movie night. That’s exactly what these Reeses Peanut Butter Chex Bars deliver. I first mixed up this no-bake dessert when my granddaughter wanted something sweet after school but Mom’s oven was busy with cookies. The result? A crunchy-smooth bar, studded with chopped Reese’s cups and glued together with honey and peanut butter. They’re perfect for gifting in cute boxes, packing into lunch bags, or simply enjoying by the handful. Plus, you’ll love that they’re naturally gluten-free if you grab a certified GF Chex cereal and skip any sneaky wheat fillers.
Why You’ll Love This Recipe
- No oven needed—keep cool in summer heat
- Ready in about 45 minutes from start to finish
- Kid-approved crunch meets peanut butter bliss
- Uses pantry staples you probably already have
- Customizable with your favorite Reese’s candies
- Perfect gift for teachers, neighbors, or your own sweet tooth
- Naturally gluten-free when you use the right cereal
- Makes a big batch—great for parties or potlucks
Ingredients
1¼ cups creamy peanut butter (I love Jif or Skippy for smooth texture)
½ cup honey (runny, light-colored for mild flavor)
1 teaspoon pure vanilla extract
1¾ cups miniature Reese’s peanut butter cups, roughly chopped (about 20–24 cups)
6 cups Rice Chex cereal (use whole grain for more fiber)
1 cup Reese’s peanut butter chips (found near regular chocolate chips)
Pinch of fine sea salt (balances sweetness)
Tips for Ingredients
– For extra crunch, stir in a handful of chopped peanuts.
– If you prefer natural peanut butter, let the mixture rest a minute after heating to make spreading easier.
– Always check cereal boxes for “gluten-free” if you need it.
Directions
- Line an 8×8-inch pan with parchment, letting the edges hang over for easy removal. This trick saves washing extra dishes.
- In a medium saucepan over low heat, whisk peanut butter, honey, and vanilla until smooth and glossy. It’ll take about 2–3 minutes; avoid boiling.
- Remove from heat, stir in the sea salt, then gently fold in Rice Chex cereal until each piece is coated. A silicone spatula works wonders here—no cereal breakage.
- Transfer half the cereal mix to your prepared pan and press gently with another piece of parchment or a clean spatula.
- Sprinkle chopped Reese’s cups and peanut butter chips evenly over the layer. Don’t bury them—let those candies peek through.
- Top with the remaining cereal mixture, pressing once more until the surface feels firm but not crushed.
- Chill the pan in the fridge for 30–45 minutes, or until bars are set. If you’re in a hurry, a 15-minute stint in the freezer helps too.
- Lift bars out by parchment edges, place on a cutting board, and slice into 16–20 squares with a sharp knife. Wipe the blade between cuts for clean edges.
Servings & Timing
Makes 16–20 bars
Prep Time: 15 minutes for mixing and layering
Chill Time: 30–45 minutes (or 15 minutes in freezer)
Total Time: Roughly 1 hour—meal prep speed without the oven heat!
Variations
• White Chocolate Drizzle: Melt ½ cup white chips and zigzag on top.
• Almond Butter Swap: Use almond butter for a nutty twist and top with slivered almonds.
• Dark Chocolate Lover: Replace chips with dark chocolate chunks and sprinkle sea salt flakes.
• Vegan Version: Swap honey for maple syrup and use vegan peanut butter chips.
• Trail Mix Style: Stir in dried cranberries and sunflower seeds for texture.
• Birthday Cake Bash: Add pastel sprinkles between layers for a party vibe.
Storage & Reheating
Store in an airtight container at room temperature for up to 3 days. You can also keep them in the fridge for up to a week; just bring to room temp before serving to soften peanut butter. For longer storage, freeze individual bars in resealable bags for up to 2 months—thaw on the counter for 20 minutes before munching. Make-ahead advice: assemble the night before, chill, then slice just before guests arrive.
Notes
When I first tested this, my bars were too crumbly—turns out I under-pressed the layers. Lesson learned: firm but gentle pressure seals everything. Also, letting the honey-peanut butter mixture cool for a minute before coating cereal prevents chewy clumps and gives a silkier finish. If you prefer extra gooey centers, add a drizzle of warm peanut butter on top right before chilling.
FAQs
Q: Can I use crunchy peanut butter?
A: Yes, but it adds little peanut bits. It’s delicious, just texturally different.
Q: Why are my bars too sticky?
A: Likely the mix was too warm when you pressed it. Let it cool 1–2 minutes, then pack down.
Q: Can I use other cereals besides Chex?
A: Crisp rice Chex works best, but you can mix in corn flakes or gluten-free Crispix for fun.
Q: Will these bars get soggy over time?
A: Not if stored airtight—moisture’s the enemy. Keep a tight lid or bag.
Q: How do I cut perfect squares?
A: Chill completely, then press the knife down in one firm motion. A serrated blade helps too.
Q: Can I halve the recipe?
A: Absolutely—just use a smaller pan and adjust cereal to 3 cups.
Q: Are these safe for nut allergies?
A: No, they rely on peanut products. Try sunflower seed butter as a nut-free swap.
Q: Can I add protein powder?
A: You can, but start with a tablespoon—it’ll change texture. Mix well to avoid clumps.
Conclusion
Rich, crunchy, and oh-so-easy, these Reeses Peanut Butter Chex Bars are the kind of no-bake dessert that makes life sweeter. Give them a try when you need a quick treat, then come back and let me know if you swapped in almond butter or drizzled on white chocolate! For more fun no-bake ideas, check out my Salted Caramel Pretzel Bites or my Coconut Date Energy Balls. Enjoy every bite!
Reeses Peanut Butter Chex Bars
Ingredients
- 1¼ cups creamy peanut butter I love Jif or Skippy for smooth texture
- ½ cup honey runny, light-colored for mild flavor
- 1 tsp pure vanilla extract
- 1¾ cups miniature Reese's peanut butter cups roughly chopped (about 20–24 cups)
- 6 cups Rice Chex cereal use whole grain for more fiber
- 1 cup Reese's peanut butter chips found near regular chocolate chips
- Pinch fine sea salt balances sweetness
Instructions
- Line an 8x8-inch pan with parchment. In a saucepan over low heat, whisk peanut butter, honey, and vanilla until smooth.
- Stir in Rice Chex cereal until coated. Transfer half to pan, add chopped Reese's cups and peanut butter chips, top with remaining cereal mixture.
- Chill in fridge for 30-45 minutes until set. Lift out by parchment, cut into 16-20 squares. Store in airtight container.
