These Peanut Butter Chocolate Chip Chewy Bars will bring you right back to your favorite childhood snack! This homemade, no-bake version is way more delicious with a short and simple ingredients list. They’re gluten-free and vegan, too!
Do you guys like/remember Chewy Bars? They were a staple in lunchboxes when I was growing up and I remember loving them – they were so chewy and delicious. I particularly partial to the peanut butter chocolate chip flavor because obviously, I’m always gonna that combo if it’s an option.
I was browsing the deep depths of my archives the other day and rediscovered this old gem of a post, Peanut Butter Chocolate Chip Chewy Granola Bars, back from my college dorm room days. At the time, I was keeping Bakerita alive with a little something I called “Dorm Room Eats” – recipes most college students could make with basic ingredients in the microwave.
They were so good, and I used to make them all the time. I forgot all about them until I saw the post again recently. I decided it was time to revisit the good old Peanut Butter Chocolate Chip Chewy Bar and revamp it a little bit, giving it some new life and extra love.
I made changes to the recipe to make it completely refined sugar-free and vegan since my last version used brown sugar and butter. Now, we’re using coconut oil and maple syrup. I tested it with honey as well, but I preferred maple syrup’s more mild flavor.
The crispy, crunchiness of the bars comes from crispy brown rice cereal. I tested it with a couple different kind’s and Barbara’s was my fave because it stayed the crispy-crunchiest for the longest. Besides the cereal, the only other dry ingredient is quick cooking oats.
–let me just side note here that while I’ve been writing this I’ve gotten up TWICE to get a piece of one of these. SO good–
The coconut oil and maple syrup are brought to a boil for a minute, and then the peanut butter, vanilla and salt are stirred in, and it’s all mixed with the cereal and oats. Easy as that! Chocolate chips are stirred in last, and then pressed into the pan.
The whole process doesn’t take more than 10 minutes. And the result?! A chewy, crunchy, peanut butter-y, chocolatey granola bar that is absolutely irresistible. I brought some to a friend when we went to the dog park together recently, and she said: “it tastes just like a Chewy Bar except better because it actually tastes like the ingredients.”
If you’re a granola bar lover (or have family members who are), make yourself a batch of these! If you’re anything like me, you won’t be able to resist them. 😋
Remember to #bakerita if you try the recipe!
Peanut Butter Chocolate Chip Chewy Bars
- 1½ cups (135g) gluten-free quick cooking oats
- 1½ cups (45g) crispy brown rice cereal
- ¼ cup (50g) coconut oil
- ⅓ cup (104g) maple syrup I also tested with honey and that worked too, but not vegan!
- ¼ cup (64g) peanut butter
- ½ teaspoon vanilla extract
- ¼ teaspoon kosher salt
- 2 tablespoons mini chocolate chips
In a large bowl, stir together quick cooking oats and crispy rice cereal. Set aside.
In a small sauce, stir together coconut oil and maple syrup. Heat over low-medium heat until it starts boiling, stirring frequently. Once it begins to boil, let boil for 1 more minute. Remove from heat and stir in peanut butter, vanilla and salt until smooth.
Pour hot mixture over dry ingredients and mix until thoroughly combined. Stir in the mini chocolate chips.
Working quickly, so the chocolate doesn't melt, pour into a parchment-lined 8x8 pan and let set in the refrigerator for about an hour, or until set.
Cut into 12 bars and store tightly wrapped in plastic wrap or in an airtight container in the refrigerator for 2-3 weeks. These bars will get softer and a little crumbly when they're stored at room temperature for too long, so make sure to keep them chilled!