These homemade crunch bars taste exactly like the popular chocolate candy bars, and the recipe calls for just 2 ingredients!
No bake chocolate crunch bars
The best homemade crunch bar recipe also just so happens to be the easiest.
As a former Nestle Crunch lover, I’ve tried numerous copycats over the years. Trust me when I say that this one is the most authentic tasting recipe you will find.
It boasts the same irresistible crispy, crunchy texture and rich chocolate flavor as the beloved originals, plus the same simplicity of ingredients.
It’s completely impossible to stop at one!
Also try these Chocolate Peanut Butter Eggs
Step by step recipe video
Key ingredients in homemade crunch bars
Chocolate chips – Use dark chocolate chips to make dark chocolate crunch bars or semi sweet chips for a more neutral taste. Or for bars that taste exactly like the store bought version, go with milk chocolate chips.
The recipe can easily be low carb or dairy free and vegan. Simply choose a brand of nondairy or sugar free chocolate chips, both readily available at most grocery stores.
Rice crispy cereal – This can be any crisped rice cereal, including Kellogg’s Rice Krispies, Nature’s Path organic and gluten free Crispy Rice Cereal, or a generic brand to save money.
You may also change up the texture by trying another crushed cereal or granola in place of the crispy rice cereal. See below for even more variations.
Coconut oil (optional) – Adding two teaspoons of coconut oil to the melted chocolate gives the finished bars a smooth, shiny appearance. However, packaged Crunch bars do not include coconut oil and it is not required here either.
Extra chocolate chips? Make Healthy Chocolate Chip Cookies
Fun ideas for different flavors
- Use toasted quinoa instead of the rice crispies.
- Stir half a cup of softened peanut butter into the melted chocolate, to create chocolate peanut butter crunch bars.
- Mix a handful of chopped almonds or walnuts, shredded coconut, or healthy superfood chia seeds in with the dry cereal.
- Sprinkle the top of the candy bars with flaky sea salt.
- Or use a spoon to drop clusters of the mixture onto a parchment lined baking sheet. Let sit until firm, creating your very own homemade copycat Buncha Crunch!
How to make homemade crunch bars
- Gather all of your ingredients, and line the bottom of an eight inch square pan with parchment paper or wax paper. Alternatively, grease the bottom of the pan with oil.
- Very carefully melt the chocolate chips. (Follow the guide below on how to melt chocolate correctly.)
- If using coconut oil, stir it into the melted chocolate.
- Pour in the rice crispy cereal, using a large spoon or spatula to gently fold the cereal in until evenly mixed and coated.
- Spread the mixture into the prepared pan.
- This is the simple part: Leave the pan on the counter for a few hours until the homemade crunch bars firm up. Or if you are in a hurry, freeze for about five minutes or until hard enough to slice into bars.
- Use a sharp knife to cut the chocolate into bars or bites.
- Store leftovers in an airtight covered container in a cool, dry place. Or freeze for up to three months and enjoy for snack or dessert, straight from the freezer.
The best ways to melt chocolate for homemade candy bars
Microwave Method: Add chocolate chips to a dry, microwave safe bowl.
Heat thirty seconds on high power. Stir well, then heat in ten second increments, stirring after each until the chocolate sauce is smooth.
It is important to go slowly, because chocolate burns quickly.
Double Boiler Method: Fill the bottom pan of a double boiler with about an inch of water, and bring to a simmer.
Then remove from the heat and add the chocolate to the top pan. Never let any water touch the chocolate.
Allow the steam from the bottom pan to indirectly heat the chips as you stir them until fully melted.
This recipe is shelf stable, so it needs no refrigeration. Homemade crunch bars are great for Halloween parties, Easter baskets, or packing into a school lunch box!
Homemade Crunch Bars
Ingredients
- 1 1/2 cups chocolate chips (250g)
- 2/3 cup rice crispy cereal (20g) (For low carb, make Keto Candy Bars)
- 2 tsp coconut oil (24g) (optional)
Instructions
- 1. Line the bottom of an 8 inch square pan with parchment paper, or grease well. Set this pan aside.
- 2. Carefully melt chocolate chips in the microwave or by using the double boiler method.
- 3. Stir in the coconut oil, if using.
- 4. Using a spoon or spatula, gently fold in the rice crispy cereal until evenly coated.
- 5. Spread the chocolate crunch bar mixture into the prepared pan.
- 6. Let sit on the counter until firm. Or if you are in a hurry, freeze for five minutes or until firm.
- 7. Use a sharp knife to cut into bars.
- 8. Store in a cool, dry place and enjoy within two weeks. Or freeze in an airtight container for up to three months.
Video
Notes
Easy chocolate recipes you’ll love
No lie, I came to the blog exactly one minute ago for the sole purpose of opening the copycat Reeses PB eggs recipe. (Admittedly after eating one of the actual Reese’s PB cups…) I want to make this recipe so bad but I don’t have rice crispies! Argh. Definitely writing down to buy some… I’m excited 😀 That last photo looks so good!
Haha Lena — copycat recipes are the best and so are Reese’s! They are my favorites! I did a video on how to eat one properly — very helpful!!! This should go along great with your making the copycat ones 😀 HAAHA
http://thewateringmouth.com/how-to-eat-properly-reeses-peanut-butter-cups/
xoxo
Cheri
Also it’s hard for me to pick a favorite candy, but Tim Tams always made me drool just by thinking about them. And also Reese’s Peanut Butter Cups. And Snickers. And Bounty. Oh boy…
Tim Tams are the best! I did some work in Australia and I brought home about 8 packs for my friends. They were so skeptical that I had to photograph each of them taking their first bite! No one was skeptical after that.
I looooove Tim Tams! I studied abroad in New Zealand and have been hooked ever since… 🙂
My grandma is a Nestle bar ADDICT. She will love these! Thank you!
And YES to healthy butterfingers. Oh my goodness, those were my favorite until I couldn’t eat them anymore with my health.
Looks delish! I definately love the crunch of crunch bars, but I can never taste the chocolate because I have gotten used to darker chocolate! Great variation!
I love Crunch bars and Butterfingers. I’ve found vegan crunch bars, but butterfingers are another story :/ oh well, these look great and simple and i cant wait to make them 🙂
Wow, these look amazing!
My favorite chocolate bars were Nestle’s Sidekick and Coffee crisp!
oh my god..nom nom nom nom nom making these now nom
My mom was JUST telling me about her “homemade” chocolate with coconut oil (we’re on a coconut oil kick! lol!) What a coincidence! They look delicious!!!!
I’d have to say my favorite candy of all time would be a snickers. I’ve been wanting to make a healthy version for a long time, but I don’t know what to do for the caramel…any ideas? Can’t wait to surprise my friends with this recipe in the meantime… Thanks!
Snickers is my favorite too. This site has a vegan caramel recipe http://www.adashofcompassion.com/2012/06/flourless-mocha-bean-cookies/ , but I haven’t tried it. If either of you come up with a healthy Snickers bar I would be incredibly happy.
Medjool dates taste so much like caramel. I like to soak mine overnight…or even a couple of days. The softer the better. You can mix the dates, pitted, w/soaked cashews and the date soak water depedning on how thick you want it.
oh…and you can mix that in a magic bullet. easy peasy.
I love Crunch bars; I’m glad I’m not the only one who always wished for a dark chocolate version. 🙂 Can’t wait to try this.
I like chocolate and non-chocolate sweets equally. Though I was never much of a fan of the American chocolate in general (being raised on Irish Cadbury…) Reese’s PB cups have definitely always been my fav. I could eat bags and bags of them until I get sick…… which is why I never buy them. So needless to say, your imitation Reese’s eggs were a lifesaver!