No-Bake Peanut Butter Crunch Slice
SALTY PB CRUNCH SLICE
Makes 10 slices
This salty peanut butter crunch slice is a no-bake freezer dessert made with peanut butter, rice cakes, honey (or maple syrup), and melted dark chocolate.
It’s crunchy, sweet-salty, and genuinely addictive - the kind of dessert you’ll keep going back to in the freezer. This is one of those recipes that is almost too easy to call a recipe, but I just had to share it because I know many of you will love it too xx
Why you’ll LOVE this no-bake peanut butter slice …
This recipe is naturally gluten-free and can easily be made dairy-free or vegan, but tastes like heaven! It’s made with simple pantry staples and works perfectly as a quick freezer snack or easy dessert when you want something sweet, salty, and satisfying without turning on the oven (It also has only a 10 min prep time!).
You can even eyeball this recipe. I’ve provided some loose measurements just below the recipe, too (which is how I tend to make it now, as it’s become a staple recipe!).
Why do I keep making this recipe?
Definitely the texture. I think keeping it in the freezer is THE ultimate move (I keep all of my baked goods in the freezer, but that’s another story). The ingredients work perfectly together in this recipe; crushed rice cakes add a light, crisp crunch that keeps the slice from feeling too dense, while peanut butter and honey (or maple syrup) create a sticky, slightly fudgy base that holds everything together once frozen.
THEN… the dark chocolate layer adds richness and structure (hello crackly top), and a pinch of flaky sea salt balances the flavours so it doesn’t feel overly sweet. Once frozen, the slice firms up enough to cut cleanly but still keeps that addictive crunch in every bite…. . WHAT’S NOT TO LOVE
gluten-free
dairy-free
refined sugar-free
vegan friendly
What’s inside the slice :
Peanut Butter
The base of the slice. It gives richness, creaminess, and helps bind everything together, so it holds once frozen. Smooth salted peanut butter works best for flavour and texture. I use one that has no added oils or sugars, just peanuts and salt! Feel free to swap for another nut or seed butter here, do what works for you x
Honey (or maple syrup)
Sweetens the slice and helps everything stick together. Honey gives a deeper caramel flavour, while maple syrup keeps it vegan.
Rice cakes
The crunch factor. When crumbled finely, they add a light, crispy texture that stops the slice from being too dense.
Chopped peanuts (optional)
Extra crunch and roasted peanut flavour for more texture.
Dark chocolate
Adds richness and forms the top layer that helps the slice set. Plus I actually just like adding dark chocolate to all of my baking..
Flaky sea salt or Cacao nibs (optional)
Enhances flavour and adds contrast. Sea salt makes it more addictive, and cacao nibs add bitterness and crunch…. so add both if you wish!
Perfect sweet-and-salty treat with minimal prep. Swap or add nut butter for different flavours.
NO-BAKE SALTY PB CRUNCH SLICE RECIPE
Slice
135g smooth salted peanut butter
70g honey (or maple syrup for vegan option)
5 rice cakes, finely crumbled (I prefer lightly salted rice cakes in this recipe)
handful chopped peanuts (optional)
1/2 cup dark chocolate, melted (I use 70% dark chocolate)
flaky sea salt or cacao nibs, optional
Method
Mix the base
Stir together peanut butter and honey in a large bowl until smooth.
Add some crunch
Add crumbled rice cakes (just crumble them in with your hands!) and chopped peanuts. Mix until combined - the mixture should hold together but still feel crunchy.
Press into the tin
Press firmly into a lined loaf tin or small container.
Add dark chocolate
Pour over melted chocolate (you can melt this in the microwave, add a tsp of coconut oil if needed) and spread evenly. Sprinkle with sea salt or cacao nibs.
Freeze
Freeze for 1 hour or until firm.
Slice and enjoy
Let it sit for 5 minutes before slicing into bars. Run your knife under some hot water to get clean cuts of the chocolate!
My (very professional) Eyeballing Method
This recipe is very forgiving:
roughly 3:1 peanut butter to honey/maple syrup
then add rice cakes until the mixture holds but stays crunchy
then pour as much chocolate as you want on (but don’t go too thick)
Think sticky and crunchy!
Storage
Store in an airtight container in the freezer for 2-3 weeks.
Best eaten straight from the freezer for maximum crunch.
NOM - enjoy! Let me know if you make this recipe!
Lara xx
