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
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Mine has a grainy texture! Anyone have any ideas on getting rid of that? I’d prefer a smooth texture. thanks for the great recipe either way!
These were sooo good. I put lots of cocoa in which made them really rich and dark. Oofta. Could hardly finish a Reese’s sized piece (I poured the chocolate into the bottom of muffin cups and they turned out so cute!). I made a batch with powdered Stevia too and put some semi-sweet chips in. It made for a sweeter chocolate.
How about using CHOCOLATE rice krispies (although I’m not sure if they are vegan or not)?
My favorite candy growing up? Without hesitation, Reese’s Peanut Butter Cups. I LOVE LOVE LOVE anything with chocolate and peanut butter together. When I looked at the ingredients in them at the beginning of my vegan journey, I was flabbergasted! Fortunately, at the time, health food stores began carrying healthier versions of PB
Cups and they’re just as yummy. Actually better! If I decided to create a recipe I’d make them heart-shaped and call them Peanut Butter Love Cups. 🙂
Katie, i love your website! Since im pretty sure you live in dallas i can only hope you’ve heard about austins vegfest this weekend! Apr.6 th On sunday dt. Look up atx vegfest! Hope to see you there, since turning vegan, your website has made it easier to not lose my sanity and opened doors to know you can still enjoy health and junkfood. Ttyl!
Can you warm the coconut oil before hand to measure, or just straight from the jar?
Sorry if its a dumb question…. was never real clear on that.
warm it first if it’s solid 🙂
Just wanted to say, I made this recipe this evening and it is so, so very good! Thank you! I can’t wait to try more recipes from your site.
Hi ! I am getting ready to make these but am at a loss with how much sweetener to use?! If maple syrup, how much, if agave how much? Pls email me ASAP:) thank you!!
I just tried this recipe with an adjustment: instead of rice crispier, I used Ezekiel 4:9 sprouted grain crunchy cereal and some chopped up hazelnuts, pecans, and walnuts. It is delish. I used the nu-naturals clear stevia liquid as sweetener and Hershey’s cocoa.
Yum!
I made this tonight! It took so little time and set up so quickly. I didn’t have any rice crispies, but instead broke up a brown rice cake and it turned out great. Thanks Katie, for the quick, easy, always healthy and always delicious recipes.