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)
InstructionsÂ
- 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
i used a maple syrup for a sweetner, did u have a specific amount. I didnt use enough. Thanks!
I’ve just found out about a new sugar alternative that sure sounds promising! It’s called SWERVE. Have you heard of it? Tried it?? Supposedly, it measures 1:1 for sugar and tastes just like sugar. It’s a combination of erythritol and oligosaccharides – zero calories – no artificial anything, none of the digestive issues like you can have with malitol, xylitol, etc. I just ordered it from their web site. Can’t wait to try it. Will be anxious to hear if you’ve been experimenting with it yet????
Sorry, I hadn’t heard of it until now.
These are in the freezer as I type. Can’t wait to have some!
Hi Katie.
I made the 5-Minute Crunch Bars and they turned out rich and delicious. However, my brown rice Krispies turned chewy. Is there a way to avoid this? Did this happen because I left in to set in the freezer too long? Because I’m storing it in the fridge? Thanks for your input–and thanks for all the gorgeous recipes!
Hmmm… I didn’t have that problem, but maybe it depends on the brand or how many days you leave it in the freezer (mine never last long!). You could always try cacao nibs for a crunch that definitely won’t get soft. I’d store them in the freezer, not the fridge.
This happened to me, too (although I kept them in the freezer)… I’m guessing in my case either the crispies were a little stale to begin with or the bars didn’t freeze quickly enough. Definitely worth another try, though!
Was the coconut oil warm when you mixed it with the rice? That could make them soggy. I ate mine right away (all of it lol) and they didn’t turn soggy – so also it could be the length they spent in freezer?!
Good question… I can’t remember! That definitely could contribute, though!
Had to try these and a funny thing happened on the way to the freezer, part of them didn’t make it. While still warm we got the grand idea to put some of the mix on top of our ice cream. Oh My Goodies was it yummy! It made a ‘magic shell’ topping that we both loved. The rest went in the freezer but some how it too even after frozen ended up being added to ice cream!
Just made the chocolate crunch bars. Oh. MY! I should have skipped my morning coffee and had the whole bowl! Love the intense chocolate flavor and the smoothness of the coconut oil and the little pop of salt. It’s goodness to the core!
These look delicious!
This is the first (of many I hope) recipes of yours I’ve tried. It was good! I used powdered stevia (I melted it with the coconut oil). I’m still getting used to coconut oil. I have a tendacy to eat huge portions of foods that are healthier for me (than a processed Nestle Bar for example). I think dried cranberries or cherries might stick and could be good in this! Next up – pumpkin oatmeal!!
I was wondering, what if you don’t use and have coconut oil? Can this oil be substituted for something else?
Thanks
Needed some chocolate so I decided to finally try one of the recipes. I did not have liquid sweetener. FYI the granulated stuff doesn’t work so well. I used Splenda, and it was very grainy. After I made it, my husband told me I should just make my own liquid sweetener with water and sugar. Of Course!!!! that’s why I keep him around 🙂