Peanut Butter Crunch Squares



  • Bottom layer:
  • 1 ½ cup natural peanut butter
  • ¼ cup + 2 tablespoons agave nectar
  • 1 ½ cup puffed quinoa
  • Middle layer:
  • ½ cup coconut oil
  • 1 cup natural peanut butter
  • ¼ cup agave nectar
  • Couple pinches pink Himalayan sea salt
  • Topping:
  • ¼ cup mini dark chocolate chips
  • ¼ cup chopped roasted peanuts


  1. In a large bowl, mix together the peanut butter, agave nectar, and puffed quinoa.
  2. Transfer it into a square 8×8 baking pan lined with parchment paper.
  3. Press it into a single layer and set aside.
  4. In the same bowl, whisk together the coconut oil, peanut butter, agave nectar, and sea salt.
  5. Transfer it into the pan and spread it out on top of the puffed quinoa layer.
  6. Sprinkle the top of the bars with mini chocolate chips and chopped peanuts.
  7. Allow to set in the fridge for 3+ hours.
  8. Pull the edges of the parchment paper to remove the bars from the pan.
  9. Place on a cutting board and cut into squares. I cut mine into 9 squares but you can make them as small or large as you want!


Serving (1 square): Calories 322; Fat 25.5g (Sat 8.8g); Protein 7.8g; Carb 20.8g (net carb 14.2g); Fiber 6.6g; Sodium 66mg