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This dairy free candy features crispy rice cereal coated in melted chocolate studded with chocolate chips, candy, and peanut butter. It’s a foolproof recipe made in 15 minutes!
We’re big fans of making our sweet treats at home, but sometimes we need it to be dairy free. That’s where these dairy free cookies, lemon bars, and chocolate candy come in.
Inspired by my homemade crunch bars, this candy recipe features crispy rice cereal coated in melted chocolate. But rather than stop there, I add extra chocolate chunks to make an even crunchier, more decadent chocolate candy bar.
Table of Contents
Why this recipe works
- A no-bake recipe. I’m always on board when it comes to no-bake treats, and this dairy free chocolate recipe is as simple as it gets.
- People pleaser. Whenever I’m in charge of bringing treats to get-togethers, I try to make them as diet-friendly as possible. This candy recipe is naturally vegan and gluten-free and can easily be made sugar-free with a few modifications.
- Ready in minutes. Like my vegan rice crispy treats, the hands-on time is kept to a minimum, so you only have to be in the kitchen for a few minutes.
What we love most about this recipe is how versatile and customizable it is! You can swap just about every ingredient to make the candy uniquely yours or save yourself a trip to the store.
Ingredients needed
The ingredient list for this homemade candy is short and sweet. Here’s exactly what you’ll need:
- Crispy rice cereal. I used gluten-free crispy rice cereal, but any kind works.
- Candy or chocolate bars. The beauty of this recipe is that you can use whatever candy or chocolate bars you have on hand. I’ve used M&Ms, mars bars, snickers, and just plain chocolate bars, and they turn out great every time.
- Chocolate chips. I used dairy free semi-sweet chocolate chips, but dark chocolate will also work.
- Peanut butter. Smooth, creamy peanut butter will help hold the bars together and add an extra layer of flavor. Avoid using crunchy peanut butter, as it could make the bars crumbly.
- Maple syrup. For extra sweetness and to bind the ingredients.
- Coconut oil. To help the bars firm up in the fridge and keep their texture. You can substitute it for unsalted butter if it’s acceptable in your diet.
Find the printable recipe with measurements below.
How to make dairy free candy
Step 1- Prep work. Line a 9×13-inch baking dish or deep pan with parchment paper.
Step 2- Combine mix-ins. In a large bowl, combine crispy rice cereal and 1 ½ cups of chocolate bars.
Step 3- Melt the chocolate mixture. In a microwave-safe bowl or on the stovetop, combine the chocolate chips, peanut butter, maple syrup, and coconut oil. Heat until melted, then remove from the heat and whisk until fully combined.
Step 4- Assemble the bars. Pour the wet mixture into the bowl of rice cereal and chocolate and mix until combined. Moving quickly, transfer to the prepared baking tray. Top with the remaining ½ cup of candy and refrigerate. Once firm, cut into bars.
Recipe tips and variations
- Use a warm knife. My #1 tip for slicing sticky bars is to use a warm, sharp knife. I like to run the knife under hot water, then quickly dry it before slicing. You might have to do this in between each cut, but I promise it’ll save you a sticky mess later on.
- Swap the rice cereal. Use puffed quinoa or buckwheat instead.
- Make them nut-free. If I’m making these bars for someone with a nut allergy, I’ll use sunflower seed butter or tahini.
- Make them sugar-free. Use sugar-free chocolate bars (like these kit kats), chocolate chips, and sugar-free maple syrup.
Storage instructions
To store: Store leftover candy bars in an airtight container at room temperature for up to 1 week. If you want to keep the bars fresher for longer, store them in the fridge for up to 4 weeks.
To freeze: Freeze leftover candy in a freezer-safe container for up to 3 months. Let the bars thaw overnight in the fridge.
Frequently asked questions
If you’re using gluten-free rice crispy cereal and gluten-free candy, then yes, this recipe is entirely free of gluten-derived ingredients and suitable for celiacs.
Yes, you can use melted cocoa butter in place of coconut oil. I personally haven’t tried it yet, but I don’t see how it couldn’t work.
More dairy free candy recipes to try
- Turkish delight– A refreshingly sweet, rose-infused gelatin candy.
- Coconut bars– If you love bounty bars as much as I do, you’ll love these bars.
- Kit kat bars– You’ll never buy regular kit kats again.
- Peanut butter eggs– No more waiting till Easter!
Dairy Free Candy
Ingredients
- 1 cup Crispy Rice Cereal
- 2 cups dairy free candy divided
- 1 1/2 cups dairy free chocolate chips
- 1 cup peanut butter any nut or seed butter works
- 1/2 cup maple syrup
- 1/4 cup coconut oil can sub for grass fed butter
Instructions
- Line an 9 x13-inch baking dish or deep baking tray or deep pan with parchment paper and set aside.
- Add crispy rice cereal and 1 1/2 cups of the candy into a large mixing bowl and set aside.
- In a microwave-safe bowl or stovetop, combine all your other ingredients and heat until melted. Remove from microwave/off stove and whisk until completely incorporated.
- Pour wet mixture into the crispy cereal/chocolate bar mixture and mix until combined. Moving quickly, transfer to the lined baking tray. Top with remaining half cup of candy/chocolate and refrigerate. Once firm, cut into bars.
Notes
Nutrition
Recipe originally published October 2019 but updated to include new information for your benefit.
