These no-bake Reeses Peanut Butter Chex Bars blend together creamy peanut butter, crunchy Chex cereal, and a layer of chocolate for a delightful, festive dessert that you can whip up in under an hour.
Full Recipe Introduction
Imagine a treat that you can prepare in less than an hour, moving effortlessly from pantry to plate, yet feels indulgent enough for birthdays, bake sales, or simply lounging during a cozy movie night. That’s what these Reeses Peanut Butter Chex Bars bring to the table. The first time I threw together this no-bake wonder, my granddaughter was craving something sweet after school, but my daughter’s oven was busy baking cookies. The final product? A bar that’s both crunchy and smooth, with chopped Reese’s cups nestled in a honey and peanut butter embrace. They’re perfect for gifting in cute little boxes, packing into lunch bags, or just nibbling by the handful. Plus, they’re naturally gluten-free if you go for a certified GF Chex cereal and avoid any sneaky wheat fillers.
Why You’ll Love This Recipe
- No need for an oven—keep it cool during those hot summer days
- Ready to dig into in about 45 minutes from the first step to the last
- A combination kids adore: crunchy texture meets peanut buttery bliss
- Perfect for making use of pantry basics you likely have lying around
- Customize it with all your favorite Reese’s goodies
- Ideal as a sweet gift for teachers, neighbors, or just indulging yourself
- Naturally gluten-free as long as you pick the right kind of cereal
- A single batch makes loads—ideal for parties or potlucks
Ingredients
1¼ cups creamy peanut butter (I’m a fan of Jif or Skippy for the lush texture)
½ cup honey (go for a runny, light-colored one for a mild taste)
1 teaspoon pure vanilla extract
1¾ cups miniature Reese’s peanut butter cups, roughly chopped (20–24 cups or so)
6 cups Rice Chex cereal (opt for whole grain to sneak in a bit more fiber)
1 cup Reese’s peanut butter chips (find them near the chocolate chips)
A pinch of fine sea salt (helps balance the sweetness)
Tips for Ingredients
– Want more crunch? Toss in a handful of chopped peanuts.
– If natural peanut butter’s your thing, let the mixture sit for a minute after heating to make spreading a breeze.
– Always check cereal boxes for the “gluten-free” label if you need it.
Directions
- Line an 8×8-inch pan with parchment, letting the sides hang over for easy removal later. This trick makes cleanup a cinch.
- In a medium saucepan over low heat, whisk together the peanut butter, honey, and vanilla until you get a smooth and glossy consistency. Give it about 2–3 minutes, but don’t let it boil.
- Remove from heat, stir in the sea salt, and gently fold in Rice Chex cereal until every piece shines with the coating. A silicone spatula works wonders for keeping the cereal intact.
- Press half of the coated cereal into your prepared pan, using another parchment piece or a clean spatula to press gentle.
- Sprinkle chopped Reese’s cups and peanut butter chips evenly over the layer. Let those candies peek out—it’s the magic part.
- Top with the rest of the cereal mixture, pressing down again until the surface feels firm but not too squished.
- Pop the pan in the fridge for 30–45 minutes, or until the bars firm up. If time’s tight, a quick 15-minute freezer stint does the trick too.
- Lift the bars out using the parchment edges, place on a cutting board, and slice ’em into 16–20 squares with a sharp knife. For really clean edges, wipe the blade between cuts.
Servings & Timing
Makes 16–20 bars
Prep Time: 15 minutes for mixing and layering
Chill Time: 30–45 minutes (or a 15-minute chill in the freezer)
Total Time: Around 1 hour—quick as a flash without the oven heat!
Variations
• White Chocolate Drizzle: Melt ½ cup of white chips and zigzag on top.
• Almond Butter Swap: Switch out the peanut butter for almond butter for a nutty twist and top with slivered almonds.
• Dark Chocolate Lover: Swap the chips for dark chocolate chunks and sprinkle with sea salt flakes.
• Vegan Version: Sub in maple syrup for honey and use vegan peanut butter chips.
• Trail Mix Style: Stir in some dried cranberries and sunflower seeds for a bite of texture.
• Birthday Cake Bash: Add pastel sprinkles between layers for a party flair.
Storage & Reheating
Stash in an airtight container at room temperature for up to 3 days. Alternatively, keep them in the fridge for up to a week, just bring to room temp before serving to soften the peanut butter. If you’re planning for longer storage, freeze individual bars in resealable bags for up to 2 months—let them thaw on the counter for about 20 minutes before diving in. A little make-ahead tip: assemble the night before, chill, then slice just before sharing with your guests.
Notes
When I first tried this, those bars came out a bit too crumbly—turns out I wasn’t pressing the layers enough. Lesson learned: you need firm but gentle pressure to keep everything together. Also, letting the honey-peanut butter blend cool for a minute before mixing helps prevent chewy clumps and gives a silkier finish. Want extra gooey centers? Add a drizzle of warm peanut butter on top just before chilling.
FAQs
Q: Can I use crunchy peanut butter?
A: Sure can, though you’ll add some peanut bits. It’s tasty, just brings a different texture.
Q: What if my bars end up too sticky?
A: Might be the mix was too warm when pressed. Give it a good 1–2 minutes to cool down, then pack tight.
Q: Can I use different cereals instead of Chex?
A: Crisp rice Chex is perfect, but mixing in cornflakes or gluten-free Crispix can be a fun switch-up.
Q: Do these bars get soggy over time?
A: If kept airtight, nope! Moisture’s not your friend here—ensure a tight lid or baggie.
Q: Any tricks for cutting perfect squares?
A: Chill them thoroughly, then press the knife down in one firm go. A serrated blade can help, too.
Q: Can I halve the recipe?
A: Absolutely—just grab a smaller pan and adjust the cereal to about 3 cups.
Q: Are these safe for those with nut allergies?
A: Unfortunately not, as they rely on peanut products. Sunflower seed butter’s a good nut-free alternative.
Q: Is protein powder an option?
A: It is, but start with a tablespoon—won’t lie, it’ll alter the texture. Blend well to keep clumps at bay.
Conclusion
Rich, crunchy, and oh-so-simple, these Reeses Peanut Butter Chex Bars are the kind of no-bake treat that just brightens your day. Give them a whirl when you’re in need of a quick pick-me-up, then come back and let me know if you swapped in some almond butter or drizzled on a bit of white chocolate! For more no-bake fun, try my Salted Caramel Pretzel Bites or Coconut Date Energy Balls. Enjoy every delightful 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.
