Triple Peanut Butter Cup Bars
Prep time
Cook time
Total time
Serves: 9 squares
  1. Place the honey in a medium pot over medium heat. Bring it to a simmer and let bubble until it reaches about 245ºF (give or take 5 degrees), about 3 minutes.
  2. Remove the pot from the heat and stir in ½ cup of the peanut butter and the coconut oil until smooth.
  3. Stir in the crispy rice cereal and the peanuts. Stir in 1 cup of the quick oats. Stir in additional, as needed - I usually end up using 1¼ cups, but you might want to pack in more. All bits should be nicely coated.
  4. Press the mixture firmly and evenly into a greased 8x8-inch dish (do not use coconut oil to grease it!). Place the dish in the refrigerator to cool.
  5. Place the chocolate chips and the remaining 3 tablespoons peanut butter in a microwave-safe dish. Microwave on HIGH for 30 seconds. Stir and microwave another 30 seconds on HIGH. Stir until smooth. If not fully melted, heat in 15 second intervals, stirring in between, until just melted.
  6. Remove the bars from the refrigerator and pour on as much of the chocolate-peanut butter mixture as you like. You may have extra.
  7. Place the dish back in the refrigerator to set up, about 20 minutes.
  8. Cut into squares or bars. Store in an airtight container at room temperature for up to one week (they will be softer but should be cohesive), in the refrigerator (my favorite, I like them chilled), or they can be frozen. If frozen, let warm up a few minutes before digging in - they get a little crispy!
*Almost any liquid sweetener should work well - non-GMO light corn syrup or brown rice syrup are two options.

**If you want just a thin coating of the chocolate-peanut butter topping, reduce the ingredient amounts in the topping to 2 tablespoons peanut butter and ½ cup chocolate chips.
Recipe by Go Dairy Free at