• Marisa Louise

Peanut Butter Chocolate Crunch Bars

Crunchy, satiating, packed-full of healthy fats, and a similar texture to ButterFingers, these crunch bars are sure to please!

How these crunch bars came about was quite honestly pretty odd! It was one of those days that I was getting the craving to bake, but didn't want something too sugary. I was also craving peanut butter (like most days!) but again, didn't want a cookie or anything. So, that's when these crunch bars were born!

At first, I attempted homemade, low-sugar peanut butter granola, but it completely flopped. It was too soggy, and not crisp at all--not how a granola should be! But, I'm glad it failed, because then I turned it into this delish freezer bars! They're slightly sweetened with stevia drops, and then I added a dash of honey to take away a bit of the stevia aftertaste (which I don't mind, but people in my family do!)

Instructions are posted below, and I hope you give them a try! A great serving suggestion is crumbling them on top of a smoothie bowl --that was my favorite way to eat them! Enjoy!


Peanut Butter Chocolate Crunch Bars

- Yields a 7x11 inch pan of bars -


  • 1 3/4 cup almonds, dehydrated and chopped

  • 1 3/4 cup walnuts, dehydrated and chopped

  • 1 cup sunflower seeds

  • 1 cup pumpkin seeds

  • 2 cups finely shredded coconut flakes

  • 1/4 cup almond flour

  • 1/4 cup coconut oil, melted

  • 3/4 cup natural peanut butter (can sub another nut butter for paleo-ers)

  • 10-15 drops organic stevia

  • 1 1/2 Tbsp raw honey

  • Pinch of nutmeg and salt


  1. Preheat oven to 350°F, and line a baking sheet with parchment paper.

  2. In a large mixing bowl, mix together your nuts, seeds, coconut flakes, almond flour, spices, and salt. And in a separate bowl, mix together the coconut oil, peanut butter, honey, and stevia. Pour the wet into the dry, and mix until combined.

  3. Spread the granola-type mixture onto your baking pan, and bake in oven for 18-20 minutes.

  4. Once golden brown and cooled, pour the granola into a large bowl, and mix in an additional 1 cup of peanut butter, 2 Tbsp melted coconut oil, and some more stevia to taste.

  5. Pour that mixture into a parchment-lined 7x11 baking dish, and freeze for a few hours. Once hardened and frozen, make the chocolate topping.

  6. For the chocolate top, melt together 3 oz of unsweetened chocolate, 1 Tbsp of raw honey, a pinch of salt, 1 Tbsp coconut oil, and stevia to taste. Spoon the chocolate on top, sprinkle with flakey sea salt, and freeze for a few more minutes until hardened. Cut in to bars, and ENJOY!! ❤️



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