Crunchy No Bake Chocolate Peanut Butter Bars

This crunchy No Bake Chocolate Peanut Butter Bars recipe has 4 layers of decadence. Enjoy peanut butter mousse, cookie base and chocolate ganache. 

Crunchy No Bake Chocolate Peanut Butter Bars

Imagine this: a base layer of cookies, a layer of crunchy cereal, peanut butter and chocolate, topped with a peanut butter mousse, then chocolate ganache and finally, chopped peanuts.

Each bite will carry the peanut butter chocolate flavor along with the crazy crunch at the bottom. It’s genius!

Sometimes I impress myself with my wild imagination. I started picturing each layer of these bars and after I got to the peanut butter mousse part, I was stuck.

Should I stop there or keep going? My chocoholic mother in law was with me and she said: keep going. So we added a thick layer of chocolate ganache and since it looked too plain, we garnished with peanut bits.

I honestly had no idea how this would work or taste since I’ve been having a lot of recipe failures lately.

I needed a big win to boost my confidence and finally, the universe answered in a big way with these amazing No Bake Chocolate Peanut Butter Bars.

The idea for the base came from the French pailleté feuilletine. Yeah, sounds weird but it’s actually fascinating. They use this technique to add some crunch at the bottom of their desserts.

Usually, it is made with feuilletine which are crispy thin cookies crumbled, mixed with praline and chocolate.

To make it easier I used Honey Bunches of Oats® cereal, peanut butter, and chocolate.

The combination is perfect. It has tons of flavor and of course, crunch. You would think the cereal would get soggy in the bars but actually, they stay retain their shape and freshness.

Now that the holidays are around the corner, I have the tradition of visiting families and hosting a lot of get-togethers at home. This year my No Bake Chocolate Peanut Butter Bars will surely be a stellar dessert on the table.

I hope you can try this Crunchy No Bake Chocolate Peanut Butter Bars at home. If you do, please upload a pic on Instagram and tag me @Livingsweetmoments or use the hashtag #LivingSweet. I promise to repost it.

5 from 4 votes

Print

No Bake Chocolate Peanut Butter Bars

Prep Time

30 mins

Total Time

30 mins

 

This crunchy No Bake Chocolate Peanut Butter Bars recipe have 4 layers of decadence. Enjoy peanut butter mousse, cookie base and chocolate ganache. 

Course: Dessert

Servings: 8

Author: Tiffany Bendayan

Ingredients

Cookie Layer

• 3 oz Graham Crackers
• 2 tablespoons Butter

Cereal Layer

• 1 cup Honey Bunches of Oats®
• 1/2 cup peanut butter unsweetened
• 3 oz semi-sweet chocolate

Peanut Butter Mousse

• 2 oz cream cheese room temperature
• 1/2 cup confectioners sugar sifted
• 6 tablespoons peanut butter unsweetened
• 3/4 cup + 2 tablespoons heavy cream

Chocolate Ganache

• 1 cup semi-sweet chocolate chopped
• 1/2 cup heavy cream

Garnish

• Chopped peanuts optional

Instructions

1. Line a loaf pan with aluminum foil. Spray with non-stick spray

For Cookie Layer

1. Ground the cookies in a food processor 

2. Melt the butter

3. Mix the ground cookies with the butter 

4. Press the mixture evenly on the bottom of the loaf pan. Refrigerate while you make the next layer

For Cereal Layer

1. Melt chocolate in a pan over low heat 

2. Add the peanut butter and mix well 

3. Mix in the Honey Bunches of Oats® until combined

4. Pour this mixture evenly on top of the cookie layer. Refrigerate while you make the next layer

For Peanut Butter Mousse

1. Beat cream cheese until soft and creamy

2. Add the peanut butter and keep mixing until combined

3. Very slowly incorporate the cream. Make sure you scrape down the mixer with a spatula. 

4. Add the sugar slowly 

5. Increase speed until the mousse becomes creamy and thick. About 5-6 minutes 

6. Pour the mousse on top of the cereal layer and refrigerate for 3-4 hours until set 

For Chocolate Ganache

1. Place chopped chocolate in a bowl 

2. Using a saucepan, boil the cream over medium heat 

3. Pour the hot cream over the chocolate and wait for 1-2 minutes before mixing (during this time the chocolate will melt)

4. Using a spatula, mix the chocolate until the ganache becomes thicker and darker 

5. Pour the ganache over the set mousse and spread evenly with a spatula. Sprinkle the peanuts on top. Freeze for 30 minutes to 1 hour 

6. Remove dessert from the mold by lifting the aluminum foil. Cut across into 8 bars or 24 squares 

7. Enjoy! 

You may also like:

Butterfinger Cake

Copycat Nutter Butter Cookies