Vegan Chocolate Peanut Butter Swirl Bars (plus a video!)

When  I went vegan, I thought the the one thing I would miss most was cheese.

But I was wrong. The thing I miss most is rice chex, which contains lanolin. 🐏 🐑

Rice chex was a huge staple in my diet: I would use it as a crunchy salad topper, mixed with a handful of chocolate chips as a snack, toasted with oil and chili pepper and lemon. And I used it a lot a lot a lot whenever I made cereal/granola/dessert bars.

I found a salad topper substitute in toasted groats (kasha), but I just assumed that all cereal contained lanolin. But — per PETA — corn pops are vegan. Neat!

btw, this post is not sponsored by corn pops or anyone else. 

At first, I was kind of hesitant to use pops in bars — I mean, their texture is kind of airy, so they probably wouldn’t be as crunchy in desserts, right?

And they weren’t. But guys, it as a good thing. A really good thing. Instead, they came out soft and kind of fudgy, rather like sugar cookies straight from the oven.

Which goes wonderfully with the equally fudgy chocolate peanut butter swirl topping

As if all that weren’t good enough, these are easy to make.

On the day made these, I woke up planning to whip up some chocolate peanut butter Easter eggs. But then I wandered into the kitchen. It looked so untouched and clean and tidier than normal. I didn’t want to mess all that up with rolling egg shapes and then tempering and dipping.

And so I made these instead. They were so easy and quick that I was able to complete two batches and left the kitchen looking (almost) as neat as when I walked in.

And ya know, less time cleaning the kitchen = more time eating peanut butter chocolate goodies.



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Vegan Chocolate Peanut Butter Swirl Bars (plus a video!)

Total Time: 20 minutes

Yield: 16 bars


  • 6 cups of Corn Pops
  • 1/4 heaping cup Earth Balance (or favorite vegan butter)
  • 3 tbsp almond milk
  • 3 tbsp brown sugar
  • 1/2 cup chocolate chips
  • 1/2 cup peanut butter
  • 3 tbsp maple syrup


  1. Pulverize the Corn Pops in your blender/food processor.
  2. Combine the vegan butter, almond milk, brown sugar, and salt. Place in the microwave for about a minute or so, until the vegan butter melts.
  3. Pour the melted mix over the pulverized cereal and stir, the mix with hands, until fully combined.
  4. Press the mix into the bottom of a parchment-lined loaf pan.
  5. Combine the chocolate chips and maple syrup. Microwave for about 1 min - 1.5 min, until chocolate melts. Stir every thirty seconds to make sure the chocolate doesn't burn.
  6. Melt the peanut butter.
  7. Pour the chocolate mix and the peanut butter over the crust. Alternate your pours (pour a little chocolate, then pour a little peanut butter) so that it ill be easier to swirl.
  8. Swirl together the chocolate and peanut butter.
  9. Allow the swirl to set.
  10. Cut into 8 squares, then cut each square diagonally so you get 16 triangles.
  11. Enjoy! The crust gets dry fast, so make sure you keep the bars wrapped up in an airtight container.
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