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3 Ingredient Homemade Crunch Bar Recipe (V, GF): Quick & Easy DIY crispy homemade crunch bars! Made with rich, decadent chocolate and vegan gluten free brown rice crisp cereal. #Vegan #GlutenFree #DairyFree #DIY #Candy | Recipe at BeamingBaker.com

3 Ingredient Homemade Crunch Bars (Gluten Free)

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5 from 20 reviews

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

Scale
  • 1 ½ cups chocolate chips
  • 2 teaspoons coconut oil*
  • 3/4 cup rice crisp cereal

Instructions

  1. 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.
  2. 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.
  3. 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.
  4. 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

Equipment

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

Find it online: https://beamingbaker.com/3-ingredient-homemade-crunch-bars-gluten-free-vegan-dairy-free-one-bowl/