Homemade Crunch Bars are an easy to make 3-ingredient recipe. If you love rich, chocolaty crisp candy bars, you will love this quick no-bake recipe.
What is your favorite candy bar? I have many I love very much, but there is one in particular that I like because it’s light & yet rich, chocolaty with crunch. Crunch candy bars are something I crave. But I crave these Homemade Crunch Bars even more.
You see, I never know when the craving will strike. But when it does, it is nice to know that I can take just a couple minutes in the kitchen to whip up a batch that makes enough for the whole family to indulge after dinner. Seriously, it only takes a few minutes of prep & 3-ingredients (yep, just 3), a couple hours in the freezer to firm & that is it.
Chocolate Crunch Bar Recipe
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What you want to do is combine the chocolate & coconut oil in a bowl & pop it in the microwave on 30 second increments. Then once it is completely melted & silky smooth you fold in your crisp cereal until it is all coated. Spread it out in a small pan & freeze for a couple hours before cutting. That is it. Anyone can do this.
Commonly asked questions…
Can I make these vegan or gluten-free?
Yes – you can. Most chocolate chips are already gluten-free. But you can pick up vegan chocolate chips for this. You can also use vegan gluten-free brown rice crisp cereal for this dessert.
How do I store these?
You can use an airtight container & keep them either in the refrigerator or a cool pantry. Obviously, if it’s winter, these would probably be fine at room temperature depending on how warm you keep your home. When I make these in the summer I like to store in the refrigerator.
Homemade Crunch Bars
For this recipe you will need…
If you love Crunch Bars – this will be your new favorite recipe!
Scroll to the bottom for the Printable Recipe
How to make Homemade Crunch Bars
Looking for more copycat desserts?
Homemade Crunch Bars
- 1-1/2 cups milk chocolate chips
- 2 tsp coconut oil
- 1 cup crisp cereal
Line an 8x8 pan with parchment paper & set aside
- Combine the chocolate & coconut oil in a bowl & microwave on 30-second increments.
Once it is completely melted & silky smooth, fold in your crisp cereal & stir until it is all coated.
Spread it out in prepared pan & freeze for a couple hours before cutting.
*Ever so slightly adapted from Beaming Baker