Homemade Chewy Fudge Granola Bars

Super chewy chocolate peanut butter granola bars. A simple no-bake recipe!

No-Bake Chewy Fudge Granola Bars - peanut butter, chocolate, so simple. sallysbakingaddiction.com

Today’s granola bars are the epitome of chew!  Think store-bought chewy granola bar meets fudgy no-bake cookie. Packed with ordinary ingredients like crunchy peanuts, chewy oats, creamy coconut oil, plump raisins, and melty chocolate. Really really really melty chocolate!

A healthy medley of texture, taste, sweet & salty all in one little snack bar. Simple and innocent as they seem, these have got to be the best granola bar I’ve ever tasted.  That’s mighty big praise for a simple little no-bake bar. Store bought have nothing on these.

So what makes them so wonderful? Let me count the ways!

It’s a recipe that comes together in 10 minutes flat; you hardly have to expend and effort to make these. The ingredients are all pantry-staples. Nothing weird and certainly nothing unheard of.

Start with coconut oil. Coconut oil lends the softest texture EVER to no-bake cookies or granola bars.  Combined with some chocolate chips, it creates a luscious and creamy base for the rest of today’s ingredients.  Plus, it’s a much healthier fat than canola oil or butter. Read here for the health benefits of coconut oil

Please note: there is no underlying coconut taste in these bars. So even if you loathe coconut, no fret! You won’t be able to taste it.

No-Bake Chewy Fudge Granola Bars - peanut butter, chocolate, so simple. sallysbakingaddiction.com

We’ve also got a mix of old-fashioned rolled oats and crispy rice cereal (Rice Krispies).  The oats give the bars an unbelievably chewy texture and the crispy rice cereal gives the bars some bulk.

Much unlike the funky gunky stuff you’ll find in store-bought bars, my granola bars are sweetened with maple syrup. Holding the bars together is a hefty dose of crunchy peanut butter. We all know the magic powers of peanut butter & chocolate, so let’s just move right along. 😉

Let’s talk chunks. When it comes to granola bars, the more chunks, the better. In addition to the chunky peanut butter, I threw honey roasted peanuts and raisins into my granola bars.  My pantry is nearly always stocked with both because I eat and bake with them so often. Feel free to use whatever chunks you like – coconut, butterscotch chips, almonds, banana chips, seeds, or dried cranberries.  The bars are completely customizable to what you like– the sky is the limit here.

The coconut oil makes the bars unbelievably soft. The melted chocolate chips turn into fudge. You have chunky peanut butter and peanuts to give the bars back some crunch.  Chewy oats, plump raisins keeping their shape, and crispy rice cereal. One bite is pure texture overload!

Store these no-bake granola bars in the refrigerator.  Kept at room temperature, the bars will not hold their shape and get quite melty due to the liquidty components of coconut oil. Served cold, these bars are like biting into a cold candy bar. Exactly what I’m looking for after a long work day or at midnight. It happens.

No-Bake Chewy Fudge Granola Bars - peanut butter, chocolate, so simple. sallysbakingaddiction.com

Molded in an 8×8 baking pan, the bars can be cut into any shape you prefer. I cut mine into easy squares and got 12. Try cutting them into rectangles, like store bought chewy granola bars. Or just go at the whole pan with a fork, knife, and napkin. Or use your chocolate-y fingers!

The bars are completely vegan. If you follow a vegan diet, make sure to check the ingredients on your chocolate chips to assure they’re dairy-free.

To err on the healthy side, I didn’t use too many chocolate chips in the granola bar base. I simply added them back in on top of the bars. These granola bars are LONG gone from our kitchen, so today’s post is torture as I sit here typing. Next batch I’m totally adding M&Ms or sprinkles. (!!!)

Chewy Fudge Granola Bars

Makes 12 squares, depending on size they are cut. Vegan if using vegan chocolate chips. Gluten Free if using certified gluten free oats and rice crisp cereal.


  • 1/3 cup coconut oil
  • 1/2 cup semi-sweet chocolate chips
  • 1/2 cup crunchy peanut butter (or creamy)
  • 1/3 cup pure maple syrup (or honey)
  • 1 and 1/4 cups old-fashioned oats
  • 3/4 cup crispy rice cereal
  • 3/4 cup add-ins (I used raisins and honey roasted peanuts)
  • 3 Tablespoons mini chocolate chips (optional)


  1. Line an 8-inch or 9-inch square baking pan with parchment paper. Set aside.
  2. In a medium saucepan over low heat, melt the coconut oil and chocolate chips together until smooth. Stir in the peanut butter and maple syrup. Remove from heat.
  3. Mix in the oats, crispy rice cereal, and add-ins. Press mixture into prepared baking pan. I used the back of a spatula to evenly press. Top with mini chocolate chips if desired.
  4. Refrigerate for at least 2 hours or freeze for up to one hour. Cut bars into squares. Store bars in an airtight container in the refrigerator for up to 10 days.

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© Sally’s Baking Addiction. All images & content are copyright protected. Please do not use my images without prior permission. If you want to republish this recipe, please re-write the recipe in your own words, or link back to this post for the recipe.

 After you make today’s granola bars, try these healthy treats next!

Skinny Raspberry Chocolate Chip Muffins

Skinny Raspberry Banana Chocolate Chip Muffins

Chocolate Truffle Energy Bites

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Chocolate Chip Cookie Granola Bars

Chocolate Chip Cookie Granola Bars

Dark Chocolate Cherry Nutella Granola

Dark Chocolate Cherry Nutella Granola

Skinny Chocolate Peanut Butter No-Bake Cookies

Chocolate Peanut Butter Banana No Bake Cookies

See more no-bake recipes.

No-Bake Chewy Fudge Granola Bars - peanut butter, chocolate, so simple!! Recipe on sallysbakingaddiction.com
No-Bake Chewy Fudge Granola Bars - peanut butter, chocolate, so simple!! Recipe on sallysbakingaddiction.com


  1. hi Sally. I’m about to make yet another one of your FANTASTIC recipes and I have a quick question for you….for these chewy fudge granola bars, in place of old fashioned oats I have some quick 1 minute oats at home. Can I use those instead?? I also can’t find any old fashioned oats…stupid question but is it the same thing?? Thanks and can’t wait to try it!

    • Hi Laura – It should be fine to use the quick oats instead. Old Fashioned oats just don’t say “quick oats” on the canister. They are usually right next to the quick oats.

  2. I made these with white chips in the base instead of chocolate chips (i was out of choc. chips at the time, sad, i know) and they were amazing! The white chocolate with the peanut butter is absolutely delicious. I’ll definitely be making more especially since I hardly got to eat any (My fam ate them all up!) and I’m still craving them. Thanks Sally for another great recipe!

  3. Hi, love the flavor of these bars. I want to make them a second time but I have a question…any hints on making them hold together?? Mine were very crumbly and hard to eat, kept them in plastic wrap and peeled them like a banana to minamize mess. Could I bake them for a few minutes? I didn’t add many add-ins so that’s not the problem. Help!!

  4. Hi Sally, what brand of Coconut Oil are you using. Made these last night and could definitely taste it. Still really good though.

    • Hi Renee! I use Trader Joes brand, Tropical Traditions, and Nature’s Way. None of them taste like coconut when mixed with so much peanut butter and chocolate. I’m sorry you tasted it, Renee!

  5. Just made these! In the fridge now and in a few hours should be ready to taste test!

  6. I LOVE your blog!!! These granola bars sound wonderful – cannot wait to try them (and your breakfast cookies!).

    Because there are honey-roasted peanuts in this recipe this recipe is not vegan. Using plain nuts will make it vegan.

    I also noticed a comment above from Renee tasting the coconut oil…

    Refined Coconut Oil is usually used in cooking and baking because of it’s neutral taste. Unless of course you want to have a coconut flavor to your baked goods then unrefined or raw coconut oil is fine. Hope this helps someone out there that may not be sure of the difference in coconut oils.

  7. how long would it take for example, http://uktv.co.uk/food/recipe/aid/513459 this fudge to cool? because i have to make the whole thing in an hour, would it work?

  8. these taste exactly like the topping for your reese’s cup crunch brownies! i can’t stop eating these nomnomnom

  9. These look amazing. I was looking for a sugar free recipe to take to work to combat all the incoming sugar full sweets. I just made a batch about 40 minutes ago. Instead of chocolate chips, I used dark chocolate cocoa powder and coconut shavings in place of rice crispy. Looks good and the mixture didn’t taste bitter at all (I’m a milk chocolate girl). So looking forward to eating them and sharing with my parents and coworkers.

  10. Hi Sally!
    You have never let me down an I’m anxiously awaiting your book to arrive!
    These are so delicious and quick. This time I used extra krispees as my add in and instead of chocolate chips, date chocolate from Trader joes. My family loves these and craves them. We can barely wait for them to set!

  11. Ohhhhh myyyyy….. I am standing here in my kitchen eating this granola bar ‘batter’ off the spatula….. I need to put it in the pan ASAP so I stop eating it….. Thank you so much for another great non-refined-sugar recipe!!!!! Keep ‘me coming!!! 😉

  12. My goodness, Sally, this was amazing! I doubled the recipe(b/c of my intense love for PB+Chocolate)& used hazelnuts and dried papaya for the add-ins…it was really great and simple! I kept thinking “Oh no, the dry ingredients will overwhelm everything else!” but it turned out perfect! I was even able to reduce the oil mentioned in the recipe to about half the amount!

  13. Sally you’ve done it again! I have been almost living off of your banana chocolate chip breakfast cookie since it is SO easy and a great pre-morning workout breakfast and way cheaper than buying bars all the time. These look like the perfect way to mix it up and I’m going to make them tonight!

    – Amy

  14. Made today with almond butter. I also added a scoop of chocolate protein powder to kick them up a bit. Absolutely wonderful. These will feel sinful after a workout!!!

  15. Hi Sally,

    I love your recipes (All the way from Singapore!). By the way, may I please ask, instead of baking these in a pan, may I use those silicon molds which already have little squares (Those used for brownies). Would this work as well? Reckon it would save me from the cutting.

    My colleagues love the bakes that I have done using your recipes! Thank you so much!

  16. Good morning Sally! 🙂 HUGE fan of all your recipes! With this one is there anything you can use to replace the coconut oil? Just don’t have any on hand and was hoping I wouldn’t have to run to the store. Thanks! 🙂

    • Hey Abby. Butter would be the next best option. You need an oil that solidifies at room temperature or when chilled, like coconut oil. it’s the base of this recipe.

  17. Hi Sally, I’ve made these before with semi-sweet chocolate and they were REALLY REALLY REALLY good, but I was wondering if you happened to know how they would taste with milk chocolate. Also, would homemade coconut oil and homemade almond butter work in this?

    Ooh, and I made your Easy Cinnamon Rolls from Scratch and they were fabulous! As in, some of the BEST rolls I’ve ever tasted in my 14 years of living!! I topped them with a coffee cream cheese glaze (my sis loves coffee and I love cream cheese, so I combined the two and it was the BEST glaze I have EVER tasted.) It’s funny b/c I made your Cinnamon Roll Cake before the Easy Cinnamon Rolls and I thought that making the cake was easier than the rolls.

    • hi angie! milk chocolate, homemade coconut oil (sounds amazing!!) and homemade almond butter would all be wonderful! i have to try them with AB now that you mention it.

  18. I love your recipes! I tried the smoothies yesterday and they we’re amazing! But I was wondering if any of them had nutritional information. I like to count my calories and it would be easier to just type in the calories then each ingredient.


    • Thanks Lauren! I do not feature nutritional information on my website, but there are many free calculating tools around the internet.

  19. These are SO delicious !!  I get so many requests for the recipe every time I make them.  I also add a little chia seed and any extra dried fruit I can find.  Thanks so much!

  20. Has anyone tried white chocolate? I have gotten pretty good at melting it, but perhaps these would be too sweet. I don’t want to dial back on the liquid sweeteners.

  21. These are amazing! My husband is loving them! We used dried cherries because he doesn’t love raisins& salted caramel chips (I have some extras that need to go). Fabulous! Great texture & taste:)

  22. These are really wonderful! My only complaint, is that when i took them to work and left them on the break room table, they did get gooey after a couple of hours at room temp. So, you really need to serve these cold. But other than that, they were awsome! And, the meltyness didn’t affect the flavor at all! I love that there is no refined sugar in them, other than what is in the chocolate chips.

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