If you’ve ever looked at a dessert menu at Cactus Club, there’s a good chance the Peanut Butter Crunch Bar caught your eye. It’s one of those desserts that feels familiar but elevated. Crunchy, creamy, chocolatey, and rich without being over the top.
I’m not someone who bakes often and this was the perfect choice for my first real dessert recreation. If I can do this, so can you! This recipe proves that you really don’t need an oven to make something that feels restaurant-worthy.
The original version uses a milk chocolate peanut butter base with a dark chocolate mousse, finished with a caramel glaze. I stayed true to that classic, but once I started testing, I couldn’t help experimenting with different chocolate combinations. I’ve included milk chocolate and white chocolate variations so you can make this exactly how you like it.
This dessert is completely no-bake, sets beautifully in the freezer, and keeps incredibly well. It’s one of those recipes that feels impressive, but the steps are actually very manageable. I also did a milk chocolate and white chocolate version which I’ve included below. My favouite is the white chocolate version!
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Why You’ll Love This Peanut Butter Crunch Bar Recipe
This is one of those desserts that works for a lot of situations.
It’s no-bake, which means no stress about ovens, temperatures, or timing things perfectly. The texture is what really makes it special. You get the crunch from the cornflakes, the richness from the peanut butter and chocolate, and the lightness from the mousse.
It also holds its shape extremely well once chilled, which makes it perfect for slicing clean bars. You can make it ahead, keep it in the freezer, and pull it out when you need it.
And finally, it’s very customizable. Whether you love dark chocolate, prefer milk chocolate, or want something sweeter with white chocolate, this recipe adapts easily.
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How To Make and Serve This Peanut Butter Crunch Bar Recipe
This dessert is made in three distinct layers.
First, a crunchy peanut butter chocolate base that sets firm and holds everything together.
Second, a chocolate mousse layer that stays soft and creamy once set.
Third, a milk chocolate caramel glaze that finishes it off and adds a little texture from chopped peanuts.
Each layer is simple on its own. The key is taking your time with the mousse and working gently so it stays smooth.
Once chilled, slice the bar into 8 even pieces. This dessert is rich, so smaller portions work well.
Serve it with vanilla ice cream and extra caramel sauce on the side. You can also garnish with chopped peanuts or chocolate pieces if you like.
If the bars are frozen solid, let them sit at room temperature for about 10 to 15 minutes before serving.
Cactus Club’s Peanut Butter Crunch Bar Recipe Tips
Here are a few tips for making this dish:
Take your time melting the chocolate.
Chocolate is the backbone of this dessert, so slow and gentle heat matters. Whether you’re using a bain marie or the microwave, stir often and stop as soon as the chocolate is melted. Overheating is the fastest way to end up with grainy chocolate.Whip the cream to soft peaks only.
You want the cream to hold its shape but still look soft and glossy. Overwhipped cream will make the mousse harder to fold and can affect the final texture.Always temper the chocolate with cream first.
Whisking in the first third of whipped cream helps bring the chocolate closer to the same temperature. This step prevents splitting and keeps the mousse smooth.If the mousse looks thin, that’s normal.
The mousse will be quite liquid when you pour it over the base. It will firm up beautifully once it chills, so don’t be tempted to overmix or add extra chocolate.Freeze to set, then refrigerate to serve.
The freezer helps the layers set cleanly and makes it easier to add the glaze. Once set, transfer the bar to the fridge so it slices nicely without being too firm.Use parchment paper with overhang.
This makes removing the bar from the pan much easier and helps keep the edges clean when slicing.Cut with a warm knife for clean slices.
Run your knife under hot water, wipe it dry, and slice. This gives you neat, restaurant-style bars.This dessert is very freezer-friendly.
Wrap the bars well and store them in the freezer. Let them sit at room temperature for about 10 to 15 minutes before serving for the best texture.
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Questions and Answers about the Cactus Club’s Peanut Butter Crunch Bar
Can I make this ahead of time?
Yes. This dessert actually works better when made ahead. It keeps very well in the freezer for several days.
What if my chocolate mousse looks grainy or split?
This usually means the chocolate cooled too quickly. Gently reheat the mixture over a bain marie or in short microwave bursts and whisk until smooth before continuing.
Can I use homemade caramel sauce?
Absolutely. Store-bought works great, but homemade caramel is always a good option if you have it.
Do I need a loaf pan?
A loaf pan gives the classic bar shape, but an 8×8 pan will also work if you want thinner squares.
Cactus Club’s Peanut Crunch Bar Recipe
Ingredients
Crunchy Peanut Butter Base
1 cup cornflakes
¾ cup peanut butter
1 cup milk chocolate chips
Dark Chocolate Mousse
2 cups whipping cream
1 cup dark chocolate chips
Milk Chocolate Caramel Glaze
½ cup caramel sauce
¼ cup milk chocolate chips
1 tablespoon chopped roasted and salted peanuts
Instructions:
Lightly grease a loaf pan and line it with parchment paper, leaving enough overhang on the sides to easily lift the bar out once it has set.
Melt the milk chocolate chips slowly over a double boiler or in the microwave, heating in 30-second intervals and stirring between each interval until smooth.
Stir the peanut butter into the warm melted chocolate until fully combined. Gently fold in the cornflakes, keeping them as intact as possible. Press the mixture firmly into the prepared loaf pan and smooth the top. Set aside.
In a separate bowl, whip the whipping cream to soft peaks. The cream should hold its shape but still look soft and glossy. Set aside.
Melt the dark chocolate chips slowly over a bain marie or in the microwave, using 30-second intervals and stirring frequently until smooth.
With a whisk, stir one-third of the whipped cream into the warm melted chocolate to temper it. If the mixture tightens or separates, return it to gentle heat and whisk until smooth.
Whisk in another one-third of the whipped cream until fully emulsified, then gently fold in the remaining whipped cream. The mousse will be quite liquid at this stage.
Pour the mousse over the crunchy base and smooth the surface. Place the pan in the freezer and allow it to firm up for about 2 hours.
Heat the caramel sauce over low heat until warm and liquid. Remove from heat and stir in the milk chocolate chips until completely melted and smooth. Stir in the chopped peanuts.
Pour the glaze over the frozen mousse layer and use a small spatula to spread it evenly over the surface.
Transfer the bar to the refrigerator until ready to serve. Lift out using the parchment paper, slice into 8 bars, and serve with vanilla ice cream and extra caramel sauce if desired.
Chocolate Variations
Milk Chocolate Version
Replace the dark chocolate chips in the mousse with milk chocolate chips
Result is sweeter and creamier with a more classic chocolate flavor
White Chocolate Version
Replace the dark chocolate chips with white chocolate chips
Reduce whipping cream to 1¾ cups
Result is richer, sweeter, and very indulgent
- I added raspberries to top it off!