These salted peanut butter bars are the kind of no-bake dessert that feels nostalgic and elevated at the same time — rich, chocolatey, and perfectly balanced with just the right touch of salt. Made with wholesome pantry staples like natural peanut butter, brown rice cereal crisps, maple syrup, and coconut oil, they come together quickly and store great in the fridge or freezer.

Whether you cut them into classic bars or turn them into festive Christmas tree shapes, this recipe is an easy, crowd-pleasing treat for the holidays (or anytime you’re craving a chocolate peanut butter dessert). I can tell you right now they’re going to be a holiday hit!

Why You’ll Love These Salted Peanut Butter Bars

These no-bake peanut butter bars are naturally gluten-free and dairy-free, making them a great option for sharing. And, I mean, sign me up for any no-bake recipe.

Peanut butter provides healthy fats and plant-based protein, while ground flaxseed adds fiber and omega-3s to help keep these dessert bars a bit more balanced.

They’re lightly sweetened with maple syrup and coconut sugar, so you still get that indulgent dessert flavor without relying on refined sugars. Plus, since they’re freezer-friendly, they’re perfect for make-ahead holiday dessert bars when you want something simple but special. They’re so good you guys, it’s kind of unreal.

A No-Bake Holiday Dessert That’s Easy to Customize

One of the best things about this dessert recipe is how versatile it is. Keep things classic with square or bar-shaped pieces, or have fun cutting them into Christmas tree-shaped peanut butter bars for a festive touch.

The chocolate peanut butter topping and white chocolate drizzle make them feel extra special (option to add festive Christmas sprinkles too!), while the simple prep keeps this recipe approachable. No oven required—just need to quickly melt the peanut butter base and chocolatey layers on the stovetop.

Whether you’re adding them to a holiday cookie tray or keeping a stash in the freezer for quick desserts, these salted peanut butter bars are an easy win you’ll come back to again and again. Hope you love them; happy holidays!

Ingredients You’ll Need:

For the Base:

• Brown rice cereal crisps (I use One Degree Organic)
• Ground flaxseed meal (I like Spectrum Essentials Organic Ground Flaxseed)
• Natural, creamy, unsalted, unsweetened peanut butter
• Maple syrup
• Coconut sugar
• Coconut oil
• Kosher salt
• Pure vanilla extract

For the Topping:

• Semi-sweet or dark chocolate chips (I like Enjoy Life or Lily’s)
• Natural, creamy, unsalted, unsweetened peanut butter
• Coconut oil

To Decorate:

• White chocolate chips
• Coconut oil
• Holiday sprinkles

How To Make Salted Peanut Butter Bars

Line an 8×8 square baking pan with a parchment paper sling. Set aside.

For the Base:

In a large bowl, add the brown rice crisp cereal and flaxseed meal. Toss to combine.

In a medium pot, add the peanut butter, maple syrup, coconut sugar, coconut oil, and salt. Turn the heat to medium. Whisk, stirring occasionally until the mixture comes to a gentle simmer.

Once bubbling, whisk constantly for 1 minute, until the mixture thickens slightly and the flecks of coconut sugar dissolve. Add the vanilla and whisk to combine. Immediately pour the mixture over the brown rice cereal.

Mix very well to combine. Transfer the base to the prepared baking pan and spread in an even layer. Using the bottom of a measuring cup, press the mixture into the pan, packing down.

Transfer to the freezer for at least 30 minutes or until it is completely set.

For the Topping:

Once the bars have set, start on the topping. In a small pot, add the chocolate chips, peanut butter, and coconut oil. Heat over medium-low.

Once the chocolate begins to melt, stir slowly but constantly, reducing the heat to low.

Once almost all of the chocolate chips have melted, remove from the heat. Stir until the residual heat has melted the remaining chips.

Pour the mixture over the bars, spreading into a smooth and even layer. Transfer back to the freezer for 30 minutes.

For Decorating:

If making squares: Carefully remove the bars from the pan. Using a sharp knife, cut into 3 rectangles. Cut each rectangle into 3 squares. Cut each square on the diagonal to get 18 triangles. Place the trees on a baking sheet lined with parchment. 

Alternatively, for smaller bars instead of triangles, slice each rectangle into ~1-inch-thick bars. You can make them thicker or thinner based on your preference.

If making Christmas trees: Carefully remove the bars from the pan. Using a sharp knife, cut into 3 rectangles. With each rectangle, cut 7 triangles, starting on the right corner and cutting at a diagonal towards the left. Remove the edge piece and save for snacking! Then make a triangle, and repeat until you get 7 equal-sized triangles. Repeat with the remaining 2 rectangles, until you get 21 “trees.” Place the trees on a baking sheet lined with parchment. 

To decorate: In a small microwave-safe bowl, add the white chocolate and coconut oil. Microwave in 30-second increments until smooth. 

Using a fork, drizzle the white chocolate rapidly over the squares or trees, about a foot above them. For the trees, you’re trying to resemble strings of lights. Immediately add the sprinkles (since the bars are cold the chocolate will harden quickly).

To Store:

Store in an airtight container in the fridge for up to a week or in the freezer for up to 1 month. 

Recipe Substitutions & Questions

Here are a few easy substitutions and swaps to help you customize these salted peanut butter bars based on what you have on hand or your dietary needs.

• Brown rice cereal crisps: I use One Degree Organic, but you can swap with another gluten-free crisp cereal or puffed rice cereal with a similar texture. Avoid flakes, as they won’t hold together as well.
• Ground flaxseed meal: If needed, you can substitute chia seed meal for a similar fiber boost and binding effect, or omit it entirely — the bars will still set, just slightly softer.
• Natural peanut butter: Almond butter or cashew butter work well here; just be sure to use a natural, creamy variety with no added sugar or oils for best texture.
• Maple syrup: Honey can be used instead, though it will add a slightly stronger sweetness and flavor.
• Coconut sugar: Light or dark brown sugar is a good substitute if that’s what you have on hand.
• Coconut oil: You can replace with vegan butter or unsalted butter in equal amounts.
• Semi-sweet or dark chocolate chips: Any dairy-free or regular chocolate chips work, or you can chop a dark chocolate bar instead.
• White chocolate chips (for decorating): These can be omitted entirely, or swapped with dairy-free white chocolate or a drizzle of extra dark chocolate.
• Holiday sprinkles: Optional — you can skip them or use crushed candy canes, chopped nuts, or flaky sea salt for a simple finish.

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Why didn’t my salted peanut butter bars set properly?

If your bars are too soft, it’s usually because the peanut butter mixture didn’t simmer long enough or the bars weren’t chilled fully. Make sure the mixture gently bubbles for a full minute to help it thicken before pouring it over the cereal, and allow enough freezer time for both the base and topping to fully set before cutting.

Can I make salted peanut butter bars ahead of time?

Yes! These salted peanut butter bars are a great make-ahead dessert. You can prepare them up to a week in advance and store them in the fridge, or freeze them for up to a month. If freezing, let them sit at room temperature for a few minutes before serving for the best texture.

Can I make these into shapes other than bars or Christmas trees?

Definitely! Once the bars are fully set, you can cut them into squares, triangles, or any festive shapes you’d like. Just be sure to use a sharp knife and work while the bars are cold for the cleanest cuts.

More No-Bake Dessert Recipes You’ll Love:

• Peppermint Patties     
• Gingerbread Protein Balls
• Peanut Butter Balls (Healthy!)
• Salted Maple Protein Cookie Bars
• Protein Brownie Bites (Easy No-Bake)
• No-Bake Cinnamon Cereal Bars (Gluten-Free, Dairy-Free)