Chocolate Peanut Butter Graham Crunch Snack Bars

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Shared By: Gretchen Brown of Kumquat. Courtesy of Glutino

*Be sure to read all lables of all ingredients you purchase and use for this recipe. While we may list recipe ingredients below, it does not mean every manufactor’s version of that ingredient is safe


  • 2 cups gluten-free rolled oats
  • 1 ½ cups gluten-free crisp rice cereal
  • 1 cup (about 3 ½-ounces) coarsely crushed Glutino Graham Animal Crackers®
  • ½ teaspoon salt
  • 1/3 cup dried cranberries
  • 1/3 cup pumpkin seeds
  • 2 cups mini marshmallows
  • 1 cup crunchy peanut butter
  • ¼ cup coconut oil
  • ¼ cup honey
  • 8 ounces bittersweet chocolate, chopped


  • Line a 13- x 9-inch baking pan with parchment paper, leaving a 1-inch overhang of paper over the long sides.
  • Combine oats, rice cereal, crushed animal crackers, salt, cranberries, and pumpkin seeds in a large bowl.
  • Combine marshmallows, peanut butter, coconut oil, and honey in a medium saucepan. Cook over medium heat, stirring constantly, until mixture is melted together.
  • Working quickly, pour marshmallow mixture over oat mixture and stir well to coat. Pour mixture into prepared pan and press firmly into pan. Allow to cool.
  • Meanwhile, melt chopped chocolate in a microwave or on the stove top stirring constantly. Pour melted chocolate over the top of oat mixture; spread evenly with a spatula to cover entire surface of oat mixture.
  • Allow chocolate to set (place in freezer for 5-10 minutes to hasten setting). Cut into 32 bars. Store, covered, at room temperature.
  • Yield: 32 bars.


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