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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
Is the coconut oil in solid form? Melted with the other ingredients? I would assume yes if butter can be substituted. Thank you.
Yes 🙂
Look very easy. He explained it well.
Please notiy me with any diabetic treats, it’s so hard at the holidays to make something truly delish!!!!
The best ever!
Tasted wonderful, but I had some issues with the chocolate/peanut butter becoming very stiff even though I heated it. The second time was perfect.
So great to hear that, Marlo!
Great idea, but it would have been helpful to include the ingredient measurements for the recipe.
That is what the recipe card is for 🙂
Made these for a potluck for our condo fall celebration. Everybody loved them. So easy to make.
Would love to try them
I have not made these yet but I do want to make a comment. I just read the ingredients and you have chocolate chips listed. Your description of the bars says that they are dairy free but they are not unless you buy dairy free chocolate chips like Enjoy Life or No Whey. I am going to try them but I will use DF chips so that my granddaughter can eat them. Thanks for the recipe!
Hi Sharon- I’ll fix it- I always use enjoy life chocolate chips 🙂
Can I use Almond Butter, and if so…..Smooth or Regular? Also, please, is it OK to sub out Maple Syrup with Coconut Nectar?
Yes to both- use smooth if you can!
I just made the Almond Flour Oatmeal cookies and added a bunch of Black Walnuts to the recipe, because my husband loves black walnuts! They are perfect! Thank you!
I just stumbled upon your site, Arman, by looking up online: “recipe for oatmeal cookies with oats and almond flour (because I have many gf in my family)!” Every recipe I looked at sounds amazing and delicious and not difficult to make! I have 8 gluten free/dairy free kids and grandkids, and am so happy to find your recipes. I will continue to look at more of them, and am going to try your Crustless Quiche and the Best Homemade Crunch bars today! Thank you!!!
My daughter was hosting a bridal shower and I helped her out by making five kinds of dessert bars. These were her favourite.
This will be my third time making these. They are delicious and so easy. This time, I added some coconut and pecans and put them in ice trays. Hope it works when I try to remove. Just trying it out.
Just FYI, the choc chips you have a link to are not Vegan.