Homemade Chocolate Crunch Bars (Print Format)
Crispy chocolate bars packed with rice cereal and peanut butter, made in minutes. Vegan, gluten-free, dairy-free.
# Ingredients:
01 -
Gluten-free crispy rice cereal
02 -
Crunchy peanut butter (or substitution: sunflower seed butter, soynut butter, almond butter, or cashew butter)
03 -
Dairy-free chocolate chips (or high-quality chocolate bar)
04 -
Maple syrup (or sugar-free alternative)
05 -
Coconut oil (or substitution: butter or vegan butter)
# Steps:
01 -
Pour the crispy rice cereal into a large mixing bowl. Line a baking dish with parchment paper and set aside.
02 -
In a microwave-safe bowl or saucepan, add chocolate chips, peanut butter, maple syrup, and coconut oil. Heat until the chocolate chips are melted, then whisk the mixture until smooth and creamy.
03 -
Pour the melted chocolate mixture over the crispy rice cereal. Mix thoroughly until all the cereal pieces are evenly coated with chocolate.
04 -
Transfer the coated mixture into the lined baking dish. Spread it out evenly, then refrigerate until the mixture is firm.
# Tips:
01 -
To keep crunch bars fresh, store them in a sealed container at room temperature for up to 2 weeks. For longer storage, wrap them in parchment paper and freeze in ziplock bags for up to 6 months.
02 -
For a keto and paleo variation, substitute the cereal with nuts and seeds, and use keto-approved chocolate and syrup.
03 -
Use high-quality chocolate for the best results; avoid generic sugar-free candy bars as melting them will not produce the desired consistency.