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4 Ingredient Peppermint Chocolate Crunch Bars (Gluten Free, Vegan, Dairy-Free)


Description

4 Ingredient Peppermint Chocolate Crunch Bars (GF, V, DF): a one bowl, 4-ingredient recipe for crispy, cool mint crunch bars perfect for the holidays! Vegan, Gluten Free, Dairy-Free.


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Ingredients

  • 1 ½ cups vegan chocolate chips
  • 2 teaspoons coconut oil
  • 1 teaspoon peppermint extract
  • 3/4 cup vegan gluten free brown rice crisp cereal

Instructions

  1. Line an 8-inch square baking pan with parchment paper or wax paper. Set aside at room temperature. Clear some space in the freezer for this pan—you will need it later.
  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, until smooth. Add peppermint and stir until well-incorporated.
  3. Add cereal to melted chocolate. 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. Transfer this pan into the freezer. Freeze for 10-15 minutes. Thaw at room temperature for 10-15 minutes. Slice into 18 rectangular bars (3 rows by 6 columns). Enjoy! Storing instructions below.

Notes

– Storing notes: store in an airtight container for 1 week (at room temperature), 1-2 weeks (in the refrigerator), or up to 2 months (in the freezer). Best if stored in the refrigerator or freezer.
– If storing in the freezer, thaw for 5-10 minutes before enjoying.
– Holiday treats (all V, GF, DF): pumpkin chocolate chip cookie dough, paleo vegan chocolate coconut truffles, no bake chocolate pecan bars, double chocolate chip cookies.
– More homemade candy (all V, GF, DF): cookie dough cups, paleo Almond Joy, almond butter cups, chocolate chip cookie dough truffles.

  • Category: Candy, Dessert, Vegan, Gluten Free, Dairy-Free