Chocolate Peanut Butter Crispy Bars Recipe

Chocolate crispy bars are a modern, abstract version of 1960s Rice Krispies box scotcheroos. Squinting may make pecans look like butterscotch.  

– 3 cups brown rice crisps* – 1 ¼ cups whole pecans, chopped, divided – ¾ cup creamy peanut butter (plus a pinch of salt if your peanut butter is unsalted) – ½ cup honey – 1 ½ cups (9 ounces) chocolate chips* – ½ teaspoon flaky sea salt or ¼ teaspoon kosher salt


A clean, uniform parchment paper strip from an 8-inch square baking dish's base and sides.   


Step 1

Medium-pot peanut butter with honey. For 5 minutes, stir often over medium-low heat until the liquid bubbles at the bottom.   

Step 2

Biscuit bowl. Silicone spatulas neat. Overflowing plate. Spatula-scoop the mixture into a sturdy, flat-bottomed working or mason jar, including the corners.   

Step 3

Stir chocolate chips after each 30-second melt in a microwave-safe basin. Do not overdo.  

Step 4

To dissolve chocolate, remove from heat after 90% melting. A heat-proof bowl over gently simmering water can also melt it.  

Step 5

Refrigerate the baking dish for at least 2 hours or overnight. Carefully peel the parchment paper off the baking dish on both sides to slice.  

Step 6

These bars can be stored at room temperature for a week or frozen for months. Store either way in an airtight jar.  

Step 7

Also See

Coconut Macaroon Recipe