This post may contain affiliate links. See my disclosure policy.
The BEST homemade crunch bars recipe that tastes BETTER than the actual candy bar! 5 ingredients, 5 minutes and perfectly crispy, crunchy, sweet copycat crunch bars- Vegan, Gluten-Free, Dairy-free.
Nestle announced back in 2018 that Crunch bars have been discontinued but do not fret- We have a homemade and even BETTER version here, and is relatively healthier than the traditional version!
You may come across other homemade crunch bar recipes, but those are quite frankly sub bar. Most of them call for 2 or 3 ingredients, mostly melted chocolate with crispy rice cereal.
Is that a crunch bar? Technically, yes. But taste-wise, it is very, VERY average.
Instead, I’m here to share with you my homemade version which tastes amazing and one recipe that thousands of my readers have continually made over and over again!
WHY THESE ARE THE BEST HOMEMADE CRUNCH BARS
Crunchy, crispy, smooth, and creamy and all words to describe these no bake chocolate peanut butter crunch bars.
You bite into it and are met with of these, which are a texture lovers’ dream!
Traditional crunch bars use butter, sugar, margarine and several kinds of oil to produce a delicious end product.
My version uses just FIVE ingredients, and takes less than 2 minutes to whip up!
Not only are these beauties completely vegan, gluten-free and dairy free, but it also has the option to be made completely sugar-free, so take note below!
HOW TO MAKE HOMEMADE CRUNCH BARS
Start by pouring your cereal in a large mixing bowl, and setting it aside. To also save time, prepare your baking dish by adding parchment paper to it.
In a microwave-safe bowl or in a saucepan, add all your ingredients, except for the cereal. Heat the mixture until the chocolate chip has melted. Whisk very well together, until you have silky, thick, and smooth chocolate.
Finally, pour the melted chocolate mixture over the crispy cereal, and mix very well, until all the cereal is coated in the chocolate. Transfer to the lined baking dish and refrigerate until firm.
THE INGREDIENTS (and substitution tips!)
- Crispy Rice Cereal
- Peanut Butter
- Chocolate Chips
- Maple Syrup
- Coconut oil
The ‘crunch’ factor can come in two folds. The first and most dominant one is in the cereal used. The original recipe from the cookbook used cornflakes, but my preference lies in rice crispy treats, so I used gluten-free crispy rice cereal. It’s my favorite to use in these no bake bars and these no bake rice crispy cups. If you don’t have a gluten intolerance, any crispy rice cereal will work fine.
The second part comes with using crunchy peanut butter. You are welcome to use smooth peanut butter if that is all you have on hand, but I love the added texture of the little pieces of peanuts throughout!
Speaking of peanut butter, for those with peanut allergies, I’d recommend you use crunchy sunflower seed butter or soynut butter. You can also substitute the peanut butter for another nut butter, like almond or cashew.
As these crunch bars are based around chocolate, PLEASE make sure you choose a high-quality chocolate bar (baking style or standard) or chocolate chips. I used my favorite dairy free chunks, which I regularly eat on its own.
For those who want to keep this completely sugar-free, use your favorite sugar free BAKING bar or chips. Simply melting a generic sugar-free candy bar won’t yield the results you are after.
Also, for the maple syrup, swap it for this sugar-free alternative. While not as good as the original, it’s the best sugar-free syrup when used IN recipes.
Coconut oil is my preference, but butter or vegan butter works well too.
STORING CRUNCH BARS
Like any candy or chocolate bar, crunch bars can be stored at room temperature, in a sealable container. They will keep fresh for up to 2 weeks, but I promise you, they will NEVER last that long!
They are also freezer friendly, so wrap up a few and store away to enjoy when the chocolate cravings strike! Wrap individual bars in parchment paper and place them in ziplock bags. They will freeze well for up to 6 months.
CAN I MAKE CRUNCH BARS KETO AND PALEO?
Yes! I have made a keto and paleo option for this recipe. It uses nuts and seeds instead of the cereal, and also keto-approved chocolate and syrup.
MORE HOMEMADE CANDY BAR RECIPES
Watch the step-by-step video below!
The BEST Homemade Crunch Bars
Ingredients
- 3 cups crispy rice cereal
- 1 1/2 cups chocolate chips
- 1 cup peanut butter can substitute any nut or seed butter
- 1/2 cup maple syrup
- 1/4 cup coconut oil can sub for grass fed butter
Instructions
- Line an 8 x 8-inch baking dish or deep baking tray of choice with parchment paper and set aside.
- Add crispy rice cereal 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 the chocolate/peanut butter mixture over the crispy rice cereal and mix until combined. Pour into the lined baking dish and refrigerate until firm (at least an hour).
- Remove and cut into bars.
Notes
Nutrition
Firstly, the simplicity of the recipe is what initially drew me in. With just a handful of ingredients and easy-to-follow steps, it is perfect for both novice and seasoned cooks alike. All you need are fresh sunflower seeds, some olive oil, and a pinch of salt to create a fantastic base. From there, you can get as creative as you want with your seasonings, making it a highly customizable treat.
I love these bars an will be making many more pans of these in the future.Thank you for the recipe
This is so good! My family loves it. It is easy to make also.
Easy, delicious Andy a keeper in my recipe box! I will definitely make this often!
This is a VERY dangerous thing to make. OMG!!! it tastes absolutely amazing. It’s also too quick & easy. I really don’t think I should be thanking you because I don’t possess any willpower. This could be fatal.
What kind of chocolate chips did you use? We are a lactose and dairy intolerant family 🙁
For that, I’d recommend enjoy life chocolate chips 🙂
Can I omit the peanut butter?
You can!
Very good and chocolatey! Easy to put together.
I’m making these this morning:)
Really yummy
These are so wonderful. I like to keep them in the fridge. I live in Texas where it’s almost always hot. I use a non-sweetened peanut butter, half the amount of honey called for, a dash of salt,coconut oil, and sometimes I substitute peanut butter panda puffs for the rice crispies. I like the crunch from using crunchy peanut butter in this recipe but my kids like it w/ creamy pb
Can you add mini marshmallows to this???
sure thing 🙂
How many marshmallows would you use
OMG this is just like the old Whatchamacallit candy bar from the 80s! So. Dang. Good.
Excellent! My hubby says that we should open up a bakery.
I don’t have maple syrup, can I use maple flavoured syrup?
Try honey.
of all the gluten free, sugar free, lactose free recipes ive tried .. Yours are , in the words of Tina Turner…SIMPLY THE BEST… I am being completely honest, and I dont normally write to tell people this, but you do deserve the praise Arman… thankyou so much,, Grace… from a sunny Valencia, SPAIN
Thank you, Grace!