These decadent Gluten-Free Take 5 Bars are a perfect sweet snack for lunchboxes, after-school treats, or a cozy late-night indulgence. Inspired by the Reese’s Take 5, these bars layer creamy peanut butter with crunchy gluten-free pretzels and puffed brown rice cereal, finished with dairy-free chocolate, roasted peanuts, and a pinch of flaky sea salt. They strike a delicious balance between crunchy and silky, and they come together quickly with simple pantry ingredients.
These bars are easy to make ahead and keep in the freezer, making them ideal for busy families. Follow the step-by-step instructions below for a compact, sliceable bar that travels well and tastes indulgent without a lot of fuss.
Ingredients
- 1 cup unsweetened natural creamy peanut butter
- 2 tablespoons coconut oil (for the base)
- ½ cup maple syrup
- ¼ cup coconut sugar
- 1 teaspoon pure vanilla extract
- Pinch of kosher salt
- 1 cup finely crushed gluten-free pretzels
- 4 cups brown rice cereal crisps (substitute regular Rice Krispies if you don’t need gluten-free)
- 1½ cups dairy-free semi-sweet chocolate chips
- 1 tablespoon coconut oil (for the chocolate)
- ⅓ cup chopped roasted peanuts
- Pinch of flaky sea salt
Step-by-step
Step one: Prepare the pan
Line a 9×13-inch pan with parchment paper, leaving an overhang (a sling) on two opposite sides to make removal easy. Set the pan aside.
Step two: Make the peanut butter base
In a medium saucepan, combine 1 cup peanut butter, 2 tablespoons coconut oil, ½ cup maple syrup, and ¼ cup coconut sugar. Heat over medium, stirring occasionally, until the mixture begins to bubble and the sugar dissolves, about 3–5 minutes. Remove from heat and stir in 1 teaspoon vanilla extract and a pinch of kosher salt.
Step three: Combine with cereal and pretzels
In a large bowl, add 1 cup finely crushed gluten-free pretzels and 4 cups brown rice cereal crisps. Immediately pour the warm peanut butter mixture over the pretzels and cereal and stir vigorously until everything is evenly coated. Stirring well helps the mixture bind so the bars hold together when sliced.
Step four: Press into the pan
Transfer the mixture to the prepared pan and spread it into an even layer. Use the back of a measuring cup or a spatula to press the mixture firmly and compactly into the pan. Freeze for at least 30 minutes, preferably one hour, to set the base.
Step five: Make the chocolate topping
Place 1½ cups dairy-free semi-sweet chocolate chips and 1 tablespoon coconut oil in a microwave-safe bowl. Microwave in 30-second intervals, stirring between each, until the chocolate is smooth and fully melted. Alternatively, melt gently over a double boiler.
Step six: Finish and chill
Remove the pan from the freezer and pour the melted chocolate over the chilled base. Use an offset spatula or the back of a spoon to spread the chocolate into a thin, even layer that reaches the edges. Sprinkle the surface with ⅓ cup chopped roasted peanuts and a pinch of flaky sea salt. Return the pan to the freezer and let the bars set for at least one hour.
Step seven: Slice and store
When fully set, lift the bars from the pan using the parchment sling and place them on a cutting board. With a very sharp knife, cut into 20 even squares. Store the bars in an airtight container in the freezer for best texture; they can be kept in the refrigerator for short-term use but may be a bit crumblier.
Recipe FAQs
You can substitute regular rice cereal (Rice Krispies) instead of brown rice cereal. Note that using regular rice cereal will make the bars not gluten-free unless you use a gluten-free version.
These bars are delicate and are best stored in the freezer. They hold up well frozen and can be packed directly from the freezer for a quick treat. In the fridge they will soften and may be slightly crumbly.
Omit the chopped peanut topping and use a school-approved seed or nut butter alternative for the base if allowed. Check with the school for their specific allergy policies before sending these in a lunchbox.
Notes & Nutrition
These bars are best kept frozen until serving. They can be eaten straight from the freezer or thawed for a few minutes at room temperature. Because they’re rich and slightly crumbly when warm, freezing helps maintain a clean cut and firm texture.
Approximate nutrition per square: Calories: 274 kcal; Carbohydrates: 33 g; Protein: 5 g; Fat: 15 g; Saturated Fat: 6 g; Sodium: 222 mg; Fiber: 2 g; Sugar: 14 g. Nutrition information is an approximation.
More snack ideas
If you enjoy these, try other no-bake or freezer-friendly lunchbox treats like buckeye-style energy bites, frosted cookie bars, no-bake candy bites, or oatmeal chocolate chip bars for variety.
Author: Alex Snodgrass
Food photography and styling by Eat Love Eats.