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Dark Chocolate Crunch Bars

If chocolate were a food group…

homemade crunch bars

We could eat brownies for breakfast, cookies for lunch, hot fudge sundaes for dinner. And dark chocolate crunch bars all day long.

Yes, that would be a nice life.

Copycat Dark Chocolate Crunch Bars!

Nestlé doesn’t currently offer a darker variety of their popular Crunch bars, which means they are missing out. This dark-chocolate version is richer and more delicious than any milk-chocolate candy bar could ever dream to be.

Dark Chocolate Crunch Bars

Print This Recipe 5/5
Dark Chocolate Crunch Bars
5/51

Ingredients

  • 1/4 cup rice crispies (brown or white, or gf) (30g)
  • 1/2 cup cocoa powder (50g)
  • 1/4 cup virgin coconut oil (60g) (See nutrition link below, for substitutions)
  • Sweetener to taste (options include: pure maple syrup, NuNaturals alcohol-free vanilla stevia drops, or agave. I haven’t tried granulated sugar or powdered stevia in this recipe.)
  • tiny dash salt (makes the flavor pop)

Instructions

Combine coconut oil and sweetener. Stir, then add cocoa powder and rice crispies (If needed, add 3 tbsp water or milk of choice, only if using stevia.). Stir until it gets thick. Pour into any flat container (or candy molds, or smush between layers of wax paper or in ziploc bags). Freeze until solid, and store in the freezer.

*View Dark Chocolate Crunch Bars Nutrition Facts*

vegan crunch bar

What’s your favorite candy of all time?

We didn’t often eat candy at home when I was growing up, but I always got candy bars at the movies. I’d go through phases– one year it was Twix bars, one year was Milky Ways, another year was Raisinettes. And I never tired of Mounds bars or M&Ms. For sure, my choice was always chocolate. Didn’t even want to know about the Sour Patch Kids or Shock Tarts.

Link of the Day:

853110

Copycat Reeses Peanut Butter Eggs

Next up: healthy Butterfingers??

5/5 (1)

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Published on July 1, 2012

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168 Comments

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  1. Lena says

    No lie, I came to the blog exactly one minute ago for the sole purpose of opening the copycat Reeses PB eggs recipe. (Admittedly after eating one of the actual Reese’s PB cups…) I want to make this recipe so bad but I don’t have rice crispies! Argh. Definitely writing down to buy some… I’m excited 😀 That last photo looks so good!

  2. Lena says

    Also it’s hard for me to pick a favorite candy, but Tim Tams always made me drool just by thinking about them. And also Reese’s Peanut Butter Cups. And Snickers. And Bounty. Oh boy…

    • Anna Banana says

      Tim Tams are the best! I did some work in Australia and I brought home about 8 packs for my friends. They were so skeptical that I had to photograph each of them taking their first bite! No one was skeptical after that.

  3. Juliana says

    My grandma is a Nestle bar ADDICT. She will love these! Thank you!
    And YES to healthy butterfingers. Oh my goodness, those were my favorite until I couldn’t eat them anymore with my health.

  4. Rachel says

    Looks delish! I definately love the crunch of crunch bars, but I can never taste the chocolate because I have gotten used to darker chocolate! Great variation!

  5. Tricia says

    I love Crunch bars and Butterfingers. I’ve found vegan crunch bars, but butterfingers are another story :/ oh well, these look great and simple and i cant wait to make them 🙂

  6. Kara @Nutritious-n-Delicious says

    I’d have to say my favorite candy of all time would be a snickers. I’ve been wanting to make a healthy version for a long time, but I don’t know what to do for the caramel…any ideas? Can’t wait to surprise my friends with this recipe in the meantime… Thanks!

  7. Mich says

    I love Crunch bars; I’m glad I’m not the only one who always wished for a dark chocolate version. 🙂 Can’t wait to try this.
    I like chocolate and non-chocolate sweets equally. Though I was never much of a fan of the American chocolate in general (being raised on Irish Cadbury…) Reese’s PB cups have definitely always been my fav. I could eat bags and bags of them until I get sick…… which is why I never buy them. So needless to say, your imitation Reese’s eggs were a lifesaver!

  8. Emilia says

    Yum! I love dark chocolate and I love those crunch bars. In fact, I was just thinking about making a homemade version the other day. Totally can’t wait to make these, my family will be very happy that I’ve found something to “bake” that does not involve turning on the oven!

  9. jo @ including cake says

    I always loved Minstrels…they were my movie treat!! (you do have those in America right?) i always sucked them until the outside shell cracked and then the chocolate all melted out…yum! 🙂

  10. Erica @ Cult of Kale says

    Oh my goodness, I can’t wait to try this! My little brother has had a severe dairy allergy for years and crunch was his FAVORITE candy bar. I cannot wait to make some for his 18th Birthday, I think it will just make his day!

  11. Michelle says

    Huge chocolate fan when I was little …. milky way….twice… 100,000 bar was one of my favorite
    Whatschamacolit (sp) …you get the pix I love chocolate …hence why I love your blog 😉

  12. Sarah the official CCK drooler says

    Totally Butterfingers or Milkyways. Too bad I’m outta rice crispies…. and it’s WAY too hot and I’m WAY too lazy to pick some up.
    So these will have to wait till tomorrow. Guess what I’ll be dreaming about tonight 🙂
    p.s.- 1 vote for the healthy butterfingers!!! Not sure how you’d do that but you’ve done some crazy things before, so I’ve learned to not doubt you. Beans in my brownies, tofu in my pie, and cauliflower in my cake. Mushrooms in my candy bar? Heck, why not?
    It’s hard to amaze me anymore 🙂

  13. Lauren says

    I used stevia and worked out perfectly! But when I first tried it, I added a little water like you said and it turned into a thick globby mess (yummy, but not the right consistancy). So I tried it again without the water and it worked great!

  14. Katie @ Nutrition in a Peanut Shell says

    Every candy bar should have a dark version!
    A homemade butterfingers would be amazing! Especially cause I’m curious as to what makes the inner layer crunchy but flaky!

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