If you love the combination of chocolate and peanut butter, these Chocolate‑Peanut Butter Quinoa Crunch Bars will become your new favorite treat. They’re sweet, nutty, and full of texture thanks to the crispy quinoa.
These bars require no baking and come together quickly, making them perfect for meal prep, snacks, or even dessert.
This recipe became a staple in our house because it’s easy to make with pantry ingredients, and the bars store well for grab‑and‑go snacking.
The toasted quinoa adds a satisfying crunch that pairs perfectly with the rich chocolate and creamy peanut butter. They’re indulgent yet nourishing, making them a great homemade alternative to store‑bought treats.
Why You’ll Love This Recipe
These Chocolate‑Peanut Butter Quinoa Crunch Bars taste like a candy bar but are made with wholesome ingredients. The puffed or toasted quinoa adds a light crunch, while the peanut butter and chocolate create a rich, creamy coating.
They’re no‑bake and freezer‑friendly, making them ideal for prepping ahead. You can also easily adjust the sweetness and add mix‑ins like dried fruit, nuts, or seeds. They’re great for an after‑school snack, post‑workout bite, or a sweet treat after dinner.
What You’ll Need
- 1 ½ cups puffed or toasted quinoa
- ½ cup creamy peanut butter
- ¼ cup honey or maple syrup
- 1 ½ cups dark or semi‑sweet chocolate chips
- 1 teaspoon coconut oil
- ½ teaspoon vanilla extract
- Pinch of salt
- Optional toppings: crushed peanuts, flaky sea salt
Pro Tips
- Use puffed quinoa (found in health food stores) or toast uncooked quinoa in a dry skillet until golden.
- Melt chocolate slowly to avoid burning—use a double boiler or microwave in short intervals.
- Line the pan with parchment paper for easy removal and slicing.
- Chill until firm before cutting for clean, even bars.
- Store in the fridge or freezer to keep them crisp and fresh.
Tools You’ll Need
- 8×8‑inch baking pan
- Parchment paper
- Mixing bowls
- Saucepan or microwave‑safe bowl
- Measuring cups and spoons
Substitutions and Variations
- Nut‑free option: Use sunflower seed butter or almond butter.
- Sweetener swap: Use agave or brown rice syrup instead of honey.
- Add‑ins: Dried cranberries, chopped nuts, or shredded coconut.
- Different chocolate: Use milk chocolate or white chocolate for a different flavor.
Make‑Ahead Tips
- These bars can be made up to a week ahead and stored in the fridge.
- For longer storage, freeze them for up to 2 months in an airtight container.
- Cut the bars after chilling, then wrap individually for easy grab‑and‑go snacks.
How to Make Chocolate‑Peanut Butter Quinoa Crunch Bars
1. Prep the Pan
Line an 8×8‑inch baking pan with parchment paper, leaving some overhang for easy removal.
2. Toast or Measure Quinoa
If using uncooked quinoa, toast it in a dry skillet over medium heat for 2–3 minutes until golden and fragrant. If using puffed quinoa, skip this step.
3. Make the Peanut Butter Mixture
In a small saucepan or microwave‑safe bowl, combine peanut butter and honey. Heat until warm and smooth, then stir in vanilla extract and a pinch of salt.
4. Combine Quinoa and Mixture
In a mixing bowl, combine puffed/toasted quinoa with the peanut butter mixture. Stir until evenly coated.
5. Press into the Pan
Spread the mixture evenly into the prepared pan, pressing firmly to pack it down.
6. Make the Chocolate Topping
Melt chocolate chips with coconut oil in the microwave in 20‑second intervals or over a double boiler. Stir until smooth.
7. Assemble and Chill
Pour melted chocolate over the quinoa layer and smooth the top. Sprinkle with crushed peanuts or sea salt if desired. Refrigerate for at least 1–2 hours until firm.
8. Slice and Serve
Remove from the pan using parchment overhang. Slice into bars and enjoy!
Leftovers and Storage
Store bars in an airtight container in the fridge for up to 1 week or in the freezer for up to 2 months. Keep them chilled to maintain their texture.
Nutrition & Benefits
These bars provide plant‑based protein and fiber from quinoa and healthy fats from peanut butter.
They’re a great balance of sweet and salty while being more wholesome than store‑bought candy bars.
Recipe FAQ
1. Can I use regular quinoa instead of puffed or toasted?
Raw quinoa won’t work without toasting. If you don’t have puffed quinoa, toast raw quinoa in a dry skillet until it pops and turns golden—it gives that perfect crunch.
2. Can I make these nut-free?
Yes! Swap the peanut butter for sunflower seed butter or tahini for a completely nut-free version. Just check that all other ingredients are allergen-safe.
3. How long do they last in the fridge or freezer?
They keep well in the fridge for up to 7 days and in the freezer for up to 2 months. Wrap individually for grab-and-go convenience.
4. Can I reduce the sweetness?
Definitely. Use a dark chocolate with at least 70% cocoa and reduce the honey or maple syrup slightly, depending on your taste.
5. What’s the best way to slice them cleanly?
Chill the bars fully, then use a sharp knife dipped in warm water. Wipe between cuts for neat slices.
Crunchy, Chocolatey, and Perfectly Satisfying
These Chocolate‑Peanut Butter Quinoa Crunch Bars are the ultimate easy treat—crispy, chewy, and full of chocolate‑peanut butter goodness.
They’re simple to make, freezer‑friendly, and perfect for snacking, meal prep, or satisfying your sweet tooth anytime.