Prep Time: 2 mins | Cook Time: 1 min | Total Time: 3 mins | Servings: 20 bars
These homemade crunch bars are so delicious and easy to whip up using only a few basic ingredients. It is a winner recipe to keep! You only need five ingredients and five minutes to throw this together, and you’ll have the best homemade crunch bars that everyone will love. Enjoy a vegan, gluten-free, dairy-free treat that is super crunchy, crispy, and sweet any time with this amazing copycat of crunch bars. I love crunch bars, but honestly, they taste pretty average. Great but ordinary. And I cannot say the same with these homemade crunch bars because these are too perfect for everyone’s taste! Not to mention, this version is healthier!
Ingredients
1 c. peanut butter can substitute any nut or seed butter
1 1/2 c. chocolate chips
3 c. crispy rice cereal
1/4 c. coconut oil can sub for grass-fed butter
1/2 c. maple syrup
How to make The BEST Homemade Crunch Bars
Step 1: Using parchment paper, line an 8 x 8-inch baking dish or your preferred deep baking tray and set it aside.
Step 2: Into a large mixing bowl, add the crispy rice cereal and set aside.
Step 3: Place the peanut butter, chocolate chips, coconut oil, and maple syrup in a microwave-safe bowl or stovetop. Heat until melted. Take off the heat or microwave and stir well until blended.
Step 4: Over the crispy rice cereal, pour the chocolate/peanut butter mixture. Toss until the cereal is coated. Into the lined baking dish, pour the mixture, and store in the fridge for about an hour until firm.
Step 5: To serve, cut the crunch bar into bars. Enjoy!
Notes:
Place the crunch bars in a sealable container and store them at room temperature for up to 2 weeks.
In parchment paper, wrap the bars individually and keep them in Ziplock bags, then freeze for up to 6 months.
Nutrition Facts:
Serving: 1bar | Calories: 142kcal | Carbohydrates: 16g | Protein: 4g | Fat: 10g | Sodium: 69mg | Potassium: 105mg | Fiber: 1g | Vitamin A: 30IU | Vitamin C: 1mg | Calcium: 30mg | Iron: 1mg | NET CARBS: 15g
Ingredients
- 1 c. peanut butter can substitute any nut or seed butter
- 1 1/2 c. chocolate chips
- 3 c. crispy rice cereal
- 1/4 c. coconut oil can sub for grass-fed butter
- 1/2 c. maple syrup
Instructions
Step 1: Using parchment paper, line an 8 x 8-inch baking dish or your preferred deep baking tray and set it aside.
Step 2: Into a large mixing bowl, add the crispy rice cereal and set aside.
Step 3: Place the peanut butter, chocolate chips, coconut oil, and maple syrup in a microwave-safe bowl or stovetop. Heat until melted. Take off the heat or microwave and stir well until blended.
Step 4: Over the crispy rice cereal, pour the chocolate/peanut butter mixture. Toss until the cereal is coated. Into the lined baking dish, pour the mixture, and store in the fridge for about an hour until firm.
Step 5: To serve, cut the crunch bar into bars. Enjoy!
Notes
Place the crunch bars in a sealable container and store them at room temperature for up to 2 weeks. In parchment paper, wrap the bars individually and keep them in Ziplock bags, then freeze for up to 6 months.
