Let's make these homemade crunch bars. You'll love their rich, chocolatey taste and crispy inside. This recipe is super easy and quick to prepare!
There's no need to miss out on your favorite candy bars now you've found this homemade crunch bar recipe. They're a breeze to make and even tastier than the store-bought version!
These homemade crunch bars are:
- Super easy
- And vegan, dairy-free, and gluten-free!
You need just 5 simple ingredients to make these homemade chocolate crunch bars:
Crispy Rice Cereal: Kellogg's Rice Krispies aren't vegan-friendly, as the Vitamin D in them comes from animals. Nature's Path or Whole Foods Market organic are both good vegan and gluten-free options!
Chocolate: You can use vegan chocolate chips such as Enjoy Life or Pascha. You can also use chopped chocolate bars.
Choose the type of chocolate to suit your sweetness preference. I like to use bittersweet or dark chocolate with 70% cocoa content. Semi-sweet chocolate chips are perfect if you have more of a sweet tooth.
Peanut Butter: While the recipe calls for creamy peanut butter, you can swap it out for almond, cashew, or sunflower seed butter to suit your taste or dietary preference.
Coconut oil: If you don't like coconut flavor, choose refined coconut oil which is neutral tasting.
Step by step pictures
Here's how to make your very own homemade crunch bars:
Full detailed recipe and quantities are in the recipe card at the end of the post.
Step 1 - Melt together the chocolate, peanut butter, maple syrup, and coconut oil.
Step 2 - Combine the chocolate mixture and cereal.
Step 3 - Transfer the chocolate cereal mixture into a lined tin and smooth it flat.
Step 4 - Chill the bars in the fridge until fully set, remove and slice with a sharp knife.
Vicky's Top Tip!
Be gentle. When combining the melted chocolate mixture with the crispy rice cereal, use a spatula to gently fold it together. This will avoid crushing the cereal and keep your crunch bars crunchy!
Substitutions and variations
You can swap some or all of the crisp rice cereal for puffed quinoa.
You can also swap in some chopped nuts or seeds for extra variety. Just make sure to not use more than 3 cups of dry ingredients in total so the bars hold together well.
Nut-Free: Substitute peanut butter with sunflower seed butter or tahini for a nut-free version.
Instead of maple syrup, you can use agave nectar.
Add a sprinkle of sea salt or some freeze-dried raspberries on top for extra decadence.
As soon as they're set, you can go ahead and enjoy your crispy chocolate bars! They make a great afternoon snack or easy dessert.
The bars will soften at room temperature or in warm weather, so don't leave them out of the fridge for too long. If they get a bit soft, simply pop them back in the refrigerator.
Store: To keep your crunch bars fresh, store them in an airtight container in the refrigerator for up to a week.
Freeze: For longer storage, wrap them tightly in plastic wrap or parchment paper, place them in a freezer bag or container, and freeze them for up to 3 months.
Homemade Crunch Bars (Easy Vegan + GF Recipe!)
- Line an 8 x 8 inch (20cm square) tin with baking parchment.
- Melt together the chocolate, peanut butter, maple syrup and coconut oil. You can do this in a double boiler over a simmering pan of water, or a large heatproof bowl in the microwave in 30 second intervals, stirring it regularly until completely smooth.
- Add the crispy rice cereal to a large mixing bowl and pour the chocolate mixture over the cereal and gently stir with a spatula until well combined.
- Transfer the chocolate mixture into the prepared tin and smooth it out with a spatula so the top is flat.
- Chill the bars in the fridge until fully set. This usually takes about 1 hour.
- Remove the bars from the tin and place them on a cutting board. Use a sharp knife to cut the bars into your preferred size.