Main Course
Peanut Butter & Chia Crispy Bars
A wholesome, gluten-free treat — simple, smart, and naturally sweet. Real ingredients, easy steps, and that perfect balance of nourishing and indulgent.
Milled chia seeds blend seamlessly into the peanut butter mixture, adding nutrients without changing the texture.
Make sure every crisp is fully coated – this helps the bars hold together.
Press firmly into the pan for neat slices.
Let the bars fully set before cutting to avoid chocolate cracking.
Make sure every crisp is fully coated – this helps the bars hold together.
Press firmly into the pan for neat slices.
Let the bars fully set before cutting to avoid chocolate cracking.
Ingredients
Peanut Butter Crispy Base
- 100 g gluten-free rice crisps Dunnes Stores own brand Gluten-Free Rice Crisps
- 250 g creamy peanut butter Whole Earth Smooth or Dunnes Stores own brand
- 80 ml maple syrup or honey
- 15 g virgin coconut oil
- ½ tsp vanilla extract
- Pinch of salt
- 1-2 tbsp Dunnes brand milled chia seeds
Chocolate Topping
- 170 g dairy-free dark or semi-sweet chocolate Dunnes Stores Free From Dark Chocolate
- 15 g virgin coconut oil
- Maldon or coarse salt for sprinkling (optional)
Method
- Line a 20 cm square baking tin with parchment paper. Set aside.
- Place the brown rice crisps in a large bowl and set aside.
- In a small saucepan over low heat, gently warm the peanut butter, maple syrup or honey, coconut oil, vanilla, salt, and milled chia seeds. Stir continuously until smooth, glossy, and well combined.
- Meanwhile, melt the chocolate with the coconut oil in a separate small saucepan over low heat, stirring until smooth.
- Pour the peanut butter–chia mixture over the rice crisps. Using a spatula, fold until every crisp is coated. Transfer the mix into the prepared tin. Press down firmly and evenly so it’s compact and smooth.
- Pour the melted chocolate over the base. Tilt the tin slightly or use a spatula to ensure the chocolate covers evenly. Sprinkle with Maldon salt if desired.
- Chill in the fridge for at least 1 hour. For best results, sprinkle salt after 15 minutes when the chocolate has started to set.
- Remove from the fridge and let bars sit at room temperature for 10–15 minutes before cutting.
- Store in an airtight container for up to 3 days at room temperature or up to 1 week in the fridge.
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