Homemade Chewy Fudge Granola Bars

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

stack of chewy fudge granola bars

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.

chewy fudge granola bars on a colorful plate

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.

stack of chewy fudge granola bars

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. (!!!)

clock clock iconcutlery cutlery iconflag flag iconfolder folder iconinstagram instagram iconpinterest pinterest iconfacebook facebook iconprint print iconsquares squares iconheart heart iconheart solid heart solid icon
stack of chewy fudge granola bars

Homemade Chewy Fudge Granola Bars

  • Author: Sally
  • Prep Time: 15 minutes
  • Cook Time: 0 minutes
  • Total Time: 2 hours, 15 minutes
  • Yield: 12 bars
  • Category: Bars
  • Method: Baking
  • Cuisine: American


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


  • 1/3 cup coconut oil
  • 1/2 cup semi-sweet chocolate chips
  • 1/2 cup crunchy or creamy peanut butter
  • 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)
  • optional: 3 Tablespoons mini chocolate chips


  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.


  1. Vegan: Use vegan chocolate chips and pure maple syrup to ensure these bars are vegan.
  2. Gluten Free: Use certified gluten free oats and rice crisp cereal to ensure these bars are gluten free.

Keywords: chewy chocolate peanut butter granola bars


Comments are closed.

  1. Would honey work in place of maple syrup?? Sounds awesome!

    1. Hey Nichole, yes honey is a great sub for the maple syrup.

  2. Lori Kinnaird says:

    Wow these are amazing! Just made some and can’t believe how tasty and easy they are. Thank you Sally for this awesome recipe and website!!

  3. Is there any substitute for the peanut butter?

    1. hi amy – there is no substitute for peanut butter, besides another nut/seed butter. almond, cashew, pecan, nutella, or sunflower seed butter would work.

  4. These look and sound delicious! Any suggestions on using less chocolate and more fruit (apple or banana)? I’m looking for a healthier option for my 3 year old instead of the 100 ingredient preservative store bought variety! But they have to remain chewy which it sounds like the coconut oil is for. Thanks!

    1. Hi Meagan! I would suggest using more peanut butter (about 3/4 cup all together) to replace the chocolate chips. I’ve done this before and love it!

  5. I’m not sure how I came upon your blog but I am so glad I did. These chewy fudge granola bars are so yummy. The first time I made them I used dark chocolate, and toasted coconut and chia seeds for add ins and they were delish. My family loved them too. I can’t wait to try more of your recipes. Thanks!!

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

    1. 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!

  7. 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.

    1. 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.

  8. SandyfromCA says:

    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!

  9. 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:)

  10. I would love to try, except my daughter is allergic to coconut. Can another oil be used?

    1. Hi Karen! Butter would be the next best option- you need an oil that solidifies at room temperature or when chilled, like coconut oil.

  11. I made these the other day and they did not last long in my house! They came out great. I’ll be making more this weekend 🙂

  12. I made these today and the whole family loved them. My add-ins were coconut, pecans and dried cranberries. My seven year old liked them so much, she requested them for her birthday!

With kitchen-tested quality recipes and step-by-step tutorials, my goal is to give you the confidence to bake and cook from scratch.

Sally's signature

Recipes You’ll Love



Join the community on the 1st of every month as we tackle a new challenge recipe. Review Sally's Baking Challenge FAQ page if you have any questions.

View More

Every December I publish 10 new cookie recipes in a row! Sign up via email below and we’ll send you my most popular recipes and all the new cookie recipes once the palooza begins.

View More

Pie Week happens in November and it's all about baking the BEST pies. Sign up via email below and we'll send you my most popular recipes and all the new pie recipes once Pie Week begins!

View More

My Cookbooks

Sally's Cookbooks

About Sally

Welcome to my Kitchen!

I’m Sally, a cookbook author, photographer, and blogger. My goal is to give you the confidence and knowledge to cook and bake from scratch while providing quality recipes and plenty of pictures. Grab a cookie, take a seat, and have fun exploring! more about Sally