These homemade crunch bars taste exactly like the popular chocolate candy bars, and the recipe calls for just 2 ingredients!
No bake chocolate crunch bars
The best homemade crunch bar recipe also just so happens to be the easiest.
As a former Nestle Crunch lover, I’ve tried numerous copycats over the years. Trust me when I say that this one is the most authentic tasting recipe you will find.
It boasts the same irresistible crispy, crunchy texture and rich chocolate flavor as the beloved originals, plus the same simplicity of ingredients.
It’s completely impossible to stop at one!
Also try these Chocolate Peanut Butter Eggs
Step by step recipe video
Key ingredients in homemade crunch bars
Chocolate chips – Use dark chocolate chips to make dark chocolate crunch bars or semi sweet chips for a more neutral taste. Or for bars that taste exactly like the store bought version, go with milk chocolate chips.
The recipe can easily be low carb or dairy free and vegan. Simply choose a brand of nondairy or sugar free chocolate chips, both readily available at most grocery stores.
Rice crispy cereal – This can be any crisped rice cereal, including Kellogg’s Rice Krispies, Nature’s Path organic and gluten free Crispy Rice Cereal, or a generic brand to save money.
You may also change up the texture by trying another crushed cereal or granola in place of the crispy rice cereal. See below for even more variations.
Coconut oil (optional) – Adding two teaspoons of coconut oil to the melted chocolate gives the finished bars a smooth, shiny appearance. However, packaged Crunch bars do not include coconut oil and it is not required here either.
Extra chocolate chips? Make Healthy Chocolate Chip Cookies
Fun ideas for different flavors
- Use toasted quinoa instead of the rice crispies.
- Stir half a cup of softened peanut butter into the melted chocolate, to create chocolate peanut butter crunch bars.
- Mix a handful of chopped almonds or walnuts, shredded coconut, or healthy superfood chia seeds in with the dry cereal.
- Sprinkle the top of the candy bars with flaky sea salt.
- Or use a spoon to drop clusters of the mixture onto a parchment lined baking sheet. Let sit until firm, creating your very own homemade copycat Buncha Crunch!
How to make homemade crunch bars
- Gather all of your ingredients, and line the bottom of an eight inch square pan with parchment paper or wax paper. Alternatively, grease the bottom of the pan with oil.
- Very carefully melt the chocolate chips. (Follow the guide below on how to melt chocolate correctly.)
- If using coconut oil, stir it into the melted chocolate.
- Pour in the rice crispy cereal, using a large spoon or spatula to gently fold the cereal in until evenly mixed and coated.
- Spread the mixture into the prepared pan.
- This is the simple part: Leave the pan on the counter for a few hours until the homemade crunch bars firm up. Or if you are in a hurry, freeze for about five minutes or until hard enough to slice into bars.
- Use a sharp knife to cut the chocolate into bars or bites.
- Store leftovers in an airtight covered container in a cool, dry place. Or freeze for up to three months and enjoy for snack or dessert, straight from the freezer.
The best ways to melt chocolate for homemade candy bars
Microwave Method: Add chocolate chips to a dry, microwave safe bowl.
Heat thirty seconds on high power. Stir well, then heat in ten second increments, stirring after each until the chocolate sauce is smooth.
It is important to go slowly, because chocolate burns quickly.
Double Boiler Method: Fill the bottom pan of a double boiler with about an inch of water, and bring to a simmer.
Then remove from the heat and add the chocolate to the top pan. Never let any water touch the chocolate.
Allow the steam from the bottom pan to indirectly heat the chips as you stir them until fully melted.
This recipe is shelf stable, so it needs no refrigeration. Homemade crunch bars are great for Halloween parties, Easter baskets, or packing into a school lunch box!
Homemade Crunch Bars
Ingredients
- 1 1/2 cups chocolate chips (250g)
- 2/3 cup rice crispy cereal (20g) (For low carb, make Keto Candy Bars)
- 2 tsp coconut oil (24g) (optional)
Instructions
- 1. Line the bottom of an 8 inch square pan with parchment paper, or grease well. Set this pan aside.
- 2. Carefully melt chocolate chips in the microwave or by using the double boiler method.
- 3. Stir in the coconut oil, if using.
- 4. Using a spoon or spatula, gently fold in the rice crispy cereal until evenly coated.
- 5. Spread the chocolate crunch bar mixture into the prepared pan.
- 6. Let sit on the counter until firm. Or if you are in a hurry, freeze for five minutes or until firm.
- 7. Use a sharp knife to cut into bars.
- 8. Store in a cool, dry place and enjoy within two weeks. Or freeze in an airtight container for up to three months.
Video
Notes
Easy chocolate recipes you’ll love
Could you use crumbled up rice crackers instead?
All of your recipes look amazing! Unfortunately I have several food allergies and intolerances so I cannot try most of them. I would really like to try your 5 min. dark chocolate crunch bars though. I am allergic to coconut is there something else I can sub for it? I don’t think vegetable oil would work because I am assuming the coconut oil is used because it stays solid at room temperature. Any suggestions?
Maybe try either palm oil or cacao butter.
I am new to cooking with coconut oil. I bought some Spectrum medium heat coconut oil. It is very thick (looks like lard). Do you heat it on low to melt it before adding sweetener and cocoa powder?
Yes, heat it very gently.
Made these tonight for our treat. LOVE IT!!!!! My girls devoured them. So good. Thank you.
Question – when using coconut oil, it often is so flaky and lumpy (i store in cupboard). Do you heat it up first? Any tips would be appreciated. Im having troubles getting mine to stir in correctly.
Yes, heat it gently.
Hi Katie! Looks delicious. How much and which sweetener did you use for the nutrition breakdown? Thanks!
Hi, I may use this recipe for a girl’s summer camp me and my friends are running, but I don’t know how long it will take for freezing. I know prep time is maybe 10 mins, but for those who have made it, how long did it take you to completely freeze?
Takes about 10 minutes to freeze but must be kept frozen, not at room temp.
Ok. These look amazing! I am soon making a batch! But what did you use for sweetener?
I understand why you freeze this mix in order to make the chocolate, but after it’s ready, I’m just wondering why you store it in the freezer instead of in the fridge? Since this is essentially a chocolate bar and chocolate bars keep well in the fridge, why couldn’t this be stored in the fridge once it’s done?
When I was younger, Nestle Crunch was my favorite candy bar, but now I no longer like milk chocolate (except for a Hershey’s Kiss now and then), so I’m delighted to see that you have come up with a dark chocolate version. It’ll be fun to make these because my husband has also liked the original but he, too, now far prefers dark chocolate. BTW, any sane look at the food groups would make chocolate its own group…