Cross Bar Company is a beloved Colorado-based brand known for its crave-worthy, all-natural frozen treats—but this recipe recreates their signature “Cross Bar” at home: a rich, fudgy chocolate bar swirled with creamy peanut butter and a hint of sea salt, frozen until firm and sliced into indulgent squares. It’s a no-churn, no-ice-cream-maker dessert that delivers the same satisfying texture and flavor as the original, perfect for hot days or anytime you need a sweet fix.
Ingredients
- 1 ½ cups (355 ml) heavy cream, cold
- 1 (14 oz / 397 g) can sweetened condensed milk
- ½ cup (120 ml) smooth peanut butter (no-stir kind)
- ¼ cup (60 ml) maple syrup
- 1 teaspoon vanilla extract
- ½ teaspoon sea salt, plus more for sprinkling
- 1 cup (175 g) semisweet chocolate chips
- 2 tablespoons (28 g) unsalted butter
- 1 tablespoon (15 ml) coconut oil (optional, for smoother chocolate)
Instructions
- Line an 8×8-inch (20×20 cm) baking pan with parchment paper, leaving overhang on two sides for easy lifting.
- In a medium bowl, whisk together the peanut butter, maple syrup, and vanilla until smooth. Set aside.
- In a large bowl, beat the cold heavy cream with an electric mixer on medium-high speed until stiff peaks form, about 3–4 minutes.
- Gently fold the sweetened condensed milk into the whipped cream with a spatula until fully combined.
- Fold the peanut butter mixture into the cream mixture, creating a marbled effect—don’t overmix; you want ribbons of peanut butter.
- Pour the mixture into the prepared pan. Smooth the top with a spatula.
- In a small microwave-safe bowl, combine the chocolate chips, butter, and coconut oil (if using). Microwave in 30-second bursts, stirring between each, until melted and smooth (about 1–2 minutes total).
- Drizzle the melted chocolate over the peanut butter mixture. Use a knife or toothpick to swirl the chocolate into the top for a marbled look. Sprinkle with a pinch of sea salt.
- Cover the pan with plastic wrap and freeze for at least 3 hours, or until firm (overnight is best).
- Once frozen, lift the block out using the parchment overhang. Let it sit at room temperature for 5 minutes, then slice into 12 bars with a sharp knife. Serve immediately.
Tips
- Use no-stir peanut butter: Natural peanut butter that separates can make the mixture grainy. If you only have natural, stir it well and add an extra tablespoon of maple syrup to keep it smooth.
- Chill your bowl and beaters: Cold cream whips faster and holds better. Put the bowl and beaters in the freezer for 10 minutes before starting.
- Don’t overmix: When folding in the peanut butter, leave distinct swirls. Overmixing will make the bars dense and uniform.
- Use a hot knife: For clean slices, run the knife under hot water, dry it, and slice. Wipe the blade between cuts.
Serving Suggestions
Serve these Cross Bar squares straight from the freezer for a firm, fudgy texture, or let them sit at room temperature for 5–10 minutes for a softer, creamier bite. They’re perfect as a summer dessert, a lunchbox treat, or crumbled over vanilla ice cream for an extra indulgence.
Variations
- Almond Butter Swap: Replace peanut butter with almond butter for a different nutty flavor. Use the same quantity.
- Dark Chocolate Lovers: Use dark chocolate chips (60% cacao or higher) for a more intense chocolate taste.
- Add Crunch: Fold in ½ cup (60 g) of chopped roasted peanuts or pretzel pieces before freezing for a salty crunch.
- Vegan Option: Use full-fat coconut cream instead of heavy cream, and a vegan sweetened condensed milk (or coconut condensed milk). Use dairy-free chocolate and butter.
Storage and Reheating
Store the bars in an airtight container in the freezer for up to 2 months. Separate layers with parchment paper to prevent sticking. To serve, let them sit at room temperature for 5 minutes before eating—no reheating needed. If you prefer a softer texture, microwave a single bar for 10–15 seconds, but be careful not to melt it.
Frequently Asked Questions
Can I use a different pan size? Yes, a 9×9-inch (23×23 cm) pan works too—the bars will be slightly thinner. Adjust freezing time to at least 2 hours.
Why did my mixture turn icy? Icy texture usually means the cream was overwhipped or the mixture wasn’t folded gently. Make sure to fold until just combined and freeze quickly.
Can I make this without an electric mixer? Absolutely—whisk the cream by hand with a balloon whisk; it will take 5–7 minutes, but it works.
How long can these stay at room temperature? They will soften quickly, so keep them frozen until serving. If left out for more than 30 minutes, they’ll become too soft to slice.
Can I use crunchy peanut butter? Yes, but the texture will be chunkier. If you want a smooth base, stick with creamy.
Is this recipe safe for kids? Yes, it’s a no-bake dessert with no raw eggs—just make sure to check for nut allergies.
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