Cannabis-Infused Chocolate Peanut Butter Crunch Bars

Crunchy cereal, creamy peanut butter, and a thick chocolate shell layered into an easy no-bake confection. Crisp, chewy, sweet, and rich with cannabis-infused butter.

A Note on Dosing

This recipe makes 20 bars

Using 3g cannabis at 15% THC

≈450mg THC total
≈22mg per bar

Adjust potency by cutting smaller portions.

Terpene Pairing & Strain Suggestions

Myrcene – enhances peanut butter richness
Caryophyllene – nutty spice contrast
Limonene – bright sweetness lift

Look for strains with sweet, dessert terpene profiles.

Step 1: Decarboxylation

Ingredients

3g cannabis flower

Method

1. Preheat oven to 225°F (107°C)
2. Break cannabis into small pieces
3. Spread evenly on parchment lined tray
4. Bake 35–40 minutes
5. Cool completely

Step 2: Infuse Butter

Ingredients

¾ cup unsalted butter
Decarboxylated cannabis

Method

1. Melt butter in saucepan over low heat
2. Add cannabis
3. Maintain 160–180°F
4. Infuse 2 hours, stirring occasionally
5. Strain through cheesecloth

Step 3: Peanut Butter Crunch Base

Ingredients

1 cup peanut butter
½ cup infused butter (melted)
½ cup honey
4 cups crispy rice cereal
½ tsp sea salt

Method

1. Warm peanut butter, honey, and infused butter in saucepan
2. Stir until smooth
3. Remove from heat
4. Fold in crispy rice cereal
5. Mix until evenly coated
6. Press mixture firmly into parchment-lined pan

Step 4: Chocolate Topping

Ingredients

12 oz semi-sweet chocolate chips
2 tbsp infused butter

Method

1. Melt chocolate gently using double boiler or microwave
2. Stir in infused butter
3. Mix until glossy
4. Pour chocolate over cereal layer
5. Spread evenly with spatula

Step 5: Set and Slice

Method

1. Refrigerate 30 minutes
2. Cut into 20 bars

Storage

Room temperature: 5 days
Refrigerated: 1 week