Homemade Crunch Bars Guide

These no bake homemade crunch bars have become my go to treat whenever I need an easy dessert that everyone will love With only five ingredients and barely any prep they always disappear in a flash

I whipped up my first batch for a last minute get together and people raved that they tasted just like their childhood favorite Crunch bars have turned into our movie night tradition

Ingredients

• Crispy rice cereal: adds the signature crunch look for crisp pieces not puffed rice
• Chocolate chips: bring a rich decadent flavor use dairy free or sugar free options as needed
• Peanut butter: helps bind and gives nutty creaminess try almond butter or sunflower seed butter for allergies
• Maple syrup: naturally sweetens and adds moisture opt for pure maple syrup for flavor depth
• Coconut oil: helps set the bars and adds subtle richness choose refined if you want less coconut flavor

Step by Step Instructions

Line the Pan:

Prepare an eight by eight inch baking dish with parchment paper letting some hang over the sides for easy lifting later

Mix the Cereal:

Pour three cups of crispy rice cereal into a large mixing bowl and set aside

Melt Chocolate Mixture:

In a microwave safe bowl or on the stovetop combine chocolate chips peanut butter maple syrup and coconut oil Heat gently in thirty second intervals stirring in between until everything fully melts together and is smooth

Combine and Mix:

Pour the warm chocolate peanut butter mixture over the crispy rice and use a spatula to gently fold it all together Make sure every piece of cereal is coated without breaking them up too much

Shape and Set:

Transfer the mixture into your lined baking dish Press down firmly using a spatula or even clean hands to create an even layer Place the pan in the refrigerator to firm up for at least one hour

Slice and Serve:

Once set use the parchment overhang to lift the bars out Cut into even pieces with a sharp knife for clean edges

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My absolute favorite part is scraping every last bit of warm chocolate from the bowl There is something nostalgic about it like making cookies as a child Crunch bars always remind me of movie nights with my sister and fighting over who got the biggest square

Storage Tips

Crunch bars will keep in an airtight container in the fridge for up to two weeks but honestly they never last that long in my house For longer storage freeze the bars in a single layer then transfer to a freezer bag They thaw quickly at room temperature in about fifteen minutes

Ingredient Substitutions

If you have nut allergies swap peanut butter for sunflower seed or soy nut butter For a sugar free version use sugar free chocolate chips and keto maple syrup You can use grass fed butter instead of coconut oil if you prefer a more classic flavor

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Serving Suggestions

Serve chilled or at room temperature for the perfect texture These bars are a great snack with afternoon coffee or tea I also love gifting them during the holidays wrapped in parchment and tied with string For an extra treat drizzle with melted white chocolate before chilling

Short Recipe History

Inspired by the classic store bought Crunch bars this homemade version skips the artificial ingredients and sugar overload Still plenty nostalgic with the same chocolatey crisp bite Only here you know exactly what you are eating and can adapt it for your tastes

Recipe FAQs

→ Can I use other nut butters instead of peanut butter?

Yes, you can substitute peanut butter with almond, cashew, or sunflower seed butter for a different flavor or allergy-friendly version.

→ Do I need to bake the mixture?

No baking is required. The bars simply need time in the refrigerator to set and firm up.

→ What type of chocolate chips work best?

Both regular and dairy-free chocolate chips melt smoothly and work well, so use your preferred variety.

→ Is it possible to make these bars sugar free?

Yes, opt for sugar free chocolate chips and a keto-friendly maple syrup substitute to keep them lower in sugar.

→ How should I store the crunch bars?

Keep the prepared bars in an airtight container in the fridge for up to a week, or freeze for longer storage.