These simple no-bake chocolate peanut butter crispies are given additional bursts of flavour by adding peanut butter and a little honey. Such salty and sweet crunchy bites of delight.
My mother-in-law has a penchant for Reece’s Peanut Butter Cups – well who doesn’t? So along with the chocolate marshmallow crispies I made for our trip up to the New Forest a couple of weeks ago, I also made some chocolate peanut butter crispies.
The recipe for these comes from the same book, Mast Brothers Chocolate: a family cookbook and goes by the name of chocolate crunch. The combination of chocolate peanut butter and crisped rice sounded too good to miss.
Chocolate Peanut Butter Crispies
Everything in the book is in US measures and as I didn’t want to make the vast quantity the Mast Brothers suggested, I had to have a couple of goes at this recipe before I got it right. That’s my excuse and I’m sticking to it.
The first batch of chocolate crunch was so crumbly, I ended up with a pile of bits as soon as I tried to cut them into squares. Very tasty bits to be sure, but not the easiest things to eat. I tweaked the recipe and had much better success the second and dare I say it, third time around. The combination of salty peanut butter and sweet milk chocolate is a particularly good one and these crunchy bites of delight are very hard to resist.
They are, of course, incredibly easy to make. It’s as simple as melting chocolate, butter, honey and peanut butter in a pan, then stirring in a load or crisped rice. The most difficult part is waiting for these chocolate peanut butter crispies to set.
Other No Bake Chocolate Treats You Might Like
- Bounty full chocolate biscuit birthday cake
- Chocolate & lime cheesecake surprise
- Chocolate puffs (gluten-free)
- Lemon sherbert tiffin (gluten-free)
- Malted superfood bars
- Raw chocolate truffles
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Thanks for visiting Tin and Thyme. If you make this crunchy bites of delight, I’d love to hear about it in the comments below. Do share photos on social media too and use the hashtag #tinandthyme, so I can spot them.
If you’d like to see even more no bake recipes, I have quite a few of them.
Chocolate Peanut Butter Crispies. PIN IT.
Chocolate Peanut Butter Crispies – The Recipe
Chocolate Peanut Butter Crispies
- 150 g 37% milk chocolate - I used G&B
- 40 g unsalted butter
- 2 tbsp pure peanut butter
- 1 tsp honey
- 60 g crisped rice
- Melt the chocolate in a large bowl set over hot, but not boiling water.
- Add the butter, peanut butter and honey. Stir until everything is melted and combined.
- Remove from the heat and stir in the crisped rice until all are covered.
- Spread into the bottom of a 20cm/8" silicone cake mould and leave for at least an hour in a cool place to set.
- Turn out onto a board and cut into 16 small squares.
Because of the predicted hot weather in August, this month’s Biscuit Barrel over at I’d Much Rather Bake Than … is all about no-bake. As it happens the month has been particularly cold. But that’s OK, no bake is always a welcome, if indulgent, treat.
As no baking is required and money saved from not having to turn on the expensive oven, I am sending these chocolate peanut butter crispies off to Credit Crunch Munch. This month it is being hosted by Elizabeth’s Kitchen Diary.