An EASY recipe for chocolate crunch bars made with just 3 ingredients!
Rich and decadent chocolate enrobes crispy rice cereal for a deliciously crunchy, crispy chocolate treat in the BEST homemade crunch bars! Gluten Free.
When I was little, crunch bars were one of my favorite candy bars. There was that delicious crunch, the chocolate that melted in your mouth, and the sweet, rich creaminess of milk chocolate.
Now that I’m older, I find that making my own homemade crunch bars are actually kind of fun—and bonus: I get to use my favorite chocolate and gluten free rice crisp cereal to customize these chocolate crunch bars to my taste.
Wanna join me? Grab your favorite chocolate chips and head on over to the kitchen with me to make today’s tasty rice crispy chocolate bars!
What are Chocolate Crunch Bars?
Crunch bars are a store-bought candy made by Nestle. It’s made with 2 ingredients: chocolate and rice crisp cereal. Essentially, it’s a chocolate bar with crispy bits in it to make it crunchy.
Today, we’re making chocolate crunch bars, homemade-style, with 3 simple ingredients.
Homemade Crunch Bars with 3 simple ingredients
- Chocolate Chips – use your favorite chocolate chips to make your own favorite homemade crunch bars.
- Coconut Oil – you can use 1 teaspoon of peanut butter in place of the coconut oil, or skip it altogether!
- Rice Crisp Cereal – you can use that blue box of rice crisp cereal you might have on hand, or try this vegan gluten free rice crisp cereal.
How to Make Homemade Crunch Bars
Line
First, line a square baking pan with parchment paper or wax paper.
Melt
Now, melt chocolate and coconut oil until smooth and well incorporated. You can also substitute the coconut oil with 1 teaspoon of peanut butter, or skip it altogether.
Add Cereal
Add your rice crisp cereal to the melted chocolate mixture. Stir and fold everything together until not one piece of cereal is exposed (aka cover it all in chocolate!!). Pour this mixture into the prepped pan and smooth it into an even layer.
Set & Enjoy
Allow the chocolate crunch bars to set at room temperature or chill until firm. Then, slice and enjoy the best homemade crunch bars!
How to Store Chocolate Crunch Bars
- Storing Instructions: Store chocolate crunch bars in an airtight container for 1-2 weeks in the refrigerator. Best if stored in the refrigerator.
- Freezing Instructions: If storing your crunch bars in the freezer, allow to thaw for about 10 minutes before enjoying. In the freezer, homemade crunch bars can keep for 1-2 months.
Are Crunch Bars Gluten Free?
Store-bought Crunch Bars are not gluten free [1], as confirmed by the official crunch bar website [2]. For allergens, under wheat, the Crunch Bar website lists “Wheat: may contain wheat.”
Today’s homemade crunch bar recipe is gluten free if you use this vegan gluten free brown rice crisp cereal.
q&a for homemade crunch bar recipe
- Where do I find gluten free brown rice crisp cereal?
I get this question all the time! Click here for the exact vegan gluten free brown rice crisp cereal that I use.
- What vegan chocolate chips do you use?
If you’re looking high and low for vegan chocolate chips, try these super tasty vegan chocolate chips.
- Where can I find refined sugar-free chocolate to make my homemade crunch bars?
When I want to make sure my chocolate candy recipes are refined sugar-free, I chop up this chocolate bar and use it in place of the usual chocolate chips.
- How do I make these homemade crunch bars low-carb or lower in carbs?
Use these chocolate chips. They’re super tasty & practically sugar-free.
Crispy, crunchy, decadent: chocolate crunch bars made with just 3 ingredients for the best homemade crunch bars ever!
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Delicious Chocolate Recipes and more!
- Chocolate Coconut Candy Clusters
- 3 Ingredient Vegan Rice Crispy Treats
- 4 Ingredient Crunchy Coconut Cookies
- 5 Ingredient Coconut Chocolate Bars
- Vegan Hershey Kisses
3 Ingredient Homemade Crunch Bars (Gluten Free)
- Total Time: 10 minutes
- Yield: 18 bars 1x
- Diet: Gluten Free
Description
An EASY recipe for chocolate crunch bars made with just 3 ingredients! Rich and decadent chocolate enrobes crispy rice cereal for a deliciously crunchy, crispy chocolate treat in the BEST homemade crunch bars! Gluten Free.
Ingredients
- 1 ½ cups chocolate chips
- 2 teaspoons coconut oil*
- 3/4 cup rice crisp cereal
Instructions
- Line an 8-inch square baking pan with parchment paper or wax paper. Or, use this break-apart candy mold. Set aside at room temperature.
- Melt the chocolate using the double boiler method, or do the following: add chocolate chips and coconut oil to a medium, microwave-safe bowl (large enough to add cereal later). Heat in 20-second increments until softened and melty. Stir in between heating increments, until smooth.
- Add cereal to melted chocolate. Here is the vegan gluten free brown rice crisp cereal I use. Using a rubber spatula, stir and fold until well incorporated. Pour this mixture into the prepared baking pan. Using the spatula, smooth into an even layer. Tap the pan a few times to help even out the mixture.
- Allow to set at room temperature until firm. Or, for a quick fix, follow freezing instructions. Transfer this pan into the freezer. Freeze for 10-15 minutes. Remove from freezer and allow to thaw for 10-15 minutes. Slice into 18 rectangular bars (3 rows by 6 columns). Enjoy! Storing instructions below.
Also try the peppermint version: 4 Ingredient Peppermint Chocolate Crunch Bars.
More Crispy & Chocolate Recipes
Notes
*Don’t have coconut oil? It’s totally fine to skip it!
Where to Buy Ingredients: Vegan Chocolate Chips or Paleo Gems | Brown Rice Crisp Cereal | Coconut Oil
Note: For pretty candy bars with smooth edges, pour your chocolate crunch mixture into this break-apart candy bar mold.
Storing Instructions: Store in an airtight container for 1 week (at room temperature), 1-2 weeks (in the refrigerator), up to 1 month (in the freezer). Best if stored in the refrigerator.
Freezing Instructions: If storing in the freezer, allow to thaw for 10-20 minutes before enjoying.
Suggested Tools: Glass Mixing Bowls | Break-Apart Candy Bar Mold | My Favorite Knife
- Prep Time: 10 minutes
- Cook Time: 0 minutes
- Category: Dessert, Snacks
- Method: Freeze
- Cuisine: American
Keywords: chocolate crunch bar, homemade crunch bars, gluten free
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What’s your favorite candy this time of year? Let me know in the comments below, or let me know what you think of today’s chocolate crunch bar recipe! I can’t wait. ‘Til our next chocolate adventure…
Sending you all my love and maybe even a dove, xo Demeter ❤️
Nancy Belz says
Hi Demeter, thank you for another delicious recipe! I doubled the recipe and and used dark Lindt chocolate along with a little honey just like one of your other readers did. The best part for me, was licking the chocolate bowl. I used the silicone chocolate molds just like you recommended, and couldn’t wait to share these with my children and grandchildren. 😊
★★★★★
Demeter | Beaming Baker says
Hi Nancy! Okay, that sounds simple delish. And licking the bowl is definitely my favorite part as well. 😂 Sounds like you’ve got some very lucky grandchildren, too.
Ash says
So fast and easy and really tasty. We added a tsp of honey to the mix with dark chocolate chips and it added a little bit of extra flavour.
★★★★★
Demeter | Beaming Baker says
Sounds delish! So happy you enjoyed the recipe Ash!
Anne says
Demeter, I am so glad I found you. And please do not go away to open a candy shop 🙏I love all the variety of recipes you make. At long last on an anti inflammatory diet I can make things that actually taste good.
Demeter | Beaming Baker says
LOL don’t worry, I don’t have plans to open a candy shop anytime soon. Though we do always joke that our kitchen turns into one around the holidays 😂 I’m just so happy to hear that you’re enjoying the recipes Anne, and that you’ve got some tasty treats to keep you satisfied. 😊
Ana, Online Spanish Teacher says
I LOOOVE the simplicity of this recipe! I understand you can leave the coconut oil out, but I’d like to include the fat. However, my family doesn’t appreciate coconut oil. Would bacon fat or another fat work in place of coconut oil? Also, is there anything we can use in place of rice cereal? I’m trying to get back towards the paleo diet. I know I’m basically asking you to remake this recipe. But if you could throw out some options, that would be great! I LOOOOOVE three ingredient recipes (or recipes with very few ingredients) Muchas gracias~
Demeter | Beaming Baker says
I’m so happy to hear you enjoyed the recipe Ana! As for the fat change, I’m not sure if that one would work as I haven’t tried it. I will say that if you use refined coconut oil (not virgin) it will have a neutral taste, so they shouldn’t be able to detect it (especially in that smaller amount). As for the swap from rice cereal, you could try coconut shreds. I’d recommend giving this recipe a try: 2 Ingredient Chocolate Coconut Candy Clusters. Hope this helps!
Suzy says
WOW! These turned out great! Loved how simple and easy they were to make!
★★★★★
Demeter | Beaming Baker says
Yay! Nothing beats a good easy treat. 🙂 So happy you enjoyed them Suzy!
Michelle says
Made this earlier with my 8 year old baby and my MIL. It was sooo delicious! We all really liked it! My baby got a piece for my husband to try and he approved too! Yayyyy! Thank you for another wonderful recipe, Demeter!
★★★★★
Demeter | Beaming Baker says
Oooh! I’m so happy to hear it, Michelle! Isn’t it the best when the entire fam can agree on one recipe? ☺️. You’re so welcome! Can’t wait to see what you try next. 🙂
Becky Hardin says
Oh these are so delicious!
★★★★★
Demeter | Beaming Baker says
Yay!! So glad you enjoyed them, Becky! 🙂
Trang says
Thank you so much for this. My son is allergic to dairy, eggs and wheat. It’s hard finding good vegan dessert recipes that aren’t complex and this is so easy.
★★★★★
Demeter | Beaming Baker says
You’re so welcome, Trang! 🙂 It was so wonderful reading your comment. I hope you and your son enjoy these homemade crunch bars! 🙂
Lauren Kelly says
These are our favorite! I always have to make a double batch because they never last long enough here.
★★★★★
Demeter | Beaming Baker says
Yay!! I love hearing that, Lauren! Enjoy. 🙂
Danielle says
I just have to say that these look far to indulgent to be healthy! These were a hit with my family!
★★★★★
Demeter | Beaming Baker says
Woohoo! I’m beyond happy to hear it Danielle!
Tonje says
These are so easy and so yummy! Perfect treat this autumn! Will be making these again.
★★★★★
Demeter | Beaming Baker says
That’s great to hear Tonje!
Heidy L. McCallum says
Wow, how wonderful all that yummy looking flavor and only 3 ingredients? I am so excited to make this recipe in the coming week. I will let you know what the family thinks!
★★★★★
Demeter | Beaming Baker says
Awesome! Can’t wait to hear what they think!
DAnnii says
I love how easy these are to make. Even better that they are vegan.
Demeter | Beaming Baker says
Exactly! I’m all about those easy snacks! 🙂
Michelle says
These crunch bars are so good! I’ve made these a few times now and they are perfect. They are now our favourite vegan sweet treats, thank you for sharing this x
★★★★★
Demeter | Beaming Baker says
Oh I’m so happy to hear it Michelle! . Thank you for sharing those kind words!
Andrea says
I want to try these but I don’t like coconut can I just leave it out or can you recommend a substitute
Demeter | Beaming Baker says
Hi Andrea! You could leave out the coconut oil if you’d like. 🙂 Happy candy making!
Irwin says
Made this twice. First as just a test run and gave it to friends who require gluten-free. They loved it. I thought it was a little too dark chocolatey. Made two batches for a party…used semi-sweet and milk chocolate chips (this lessened the dark chocolate taste a little) and more rice crispies. They were a hit again and were finished by everyone, not just those with gluten allergies. Plan to add nuts to the recipe and see how it goes.
Thank you Demeter! I’m going to try your GF vegan peanut butter cups soon.
Demeter | Beaming Baker says
So happy to hear that everyone enjoyed them Irwin! . Hope you enjoy the PB cups!
Jan says
Can I freeze these?
Demeter | Beaming Baker says
Hi Jan! Yes you definitely can. 🙂