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Chocolate Crunch Bars

Chocolate Crunch Bars

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  • 8 Cups milk chocolate
  • 1/3 Cup unsalted butter, cubed
  • 1 Teaspoon vanilla extract
  • 1/8 Teaspoon salt
  • 1/2 box crisped rice cereal


Prepare a half sheet tray lined with parchment paper. Set aside.

Melt milk chocolate with the butter in a bowl over a double-boiler until almost fully melted, stirring to heat evenly. Ensure the mixture is smooth and there are no chunks of chocolate left. Let cool slightly, then fold in all of the crisped rice cereal until evenly distributed. Pour the mixture onto the prepared sheet tray and spread into an even layer, about 1/4-inch thick.

Let the chocolate set in the refrigerator until firm to the touch, about 30 minutes. Transfer the chocolate to a cutting board. Run a sharp chef’s knife under hot water, dry with a towel, then slowly cut into the chocolate. The heat from the knife should melt the chocolate and allow for clean cutting. Cut into desired shapes/sizes.

Note: If you are able to find metal stainless-steel bars for candy making, you can arrange four of them in a rectangle on your parchment-lined sheet tray and pour the chocolate mixture into the rectangle. This will help you create sharper edges and an even thickness.

Nutritional Facts


Calories Per Serving785

Folate equivalent (total)15µg4%

Riboflavin (B2)0.4mg23.8%

Dark Chocolate Crunch Bars

Print This Recipe 5/5


  • 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)


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.

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:

Next up: healthy Butterfingers??

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Chocolate Covered Katie is one of the top 25 food websites in America, and Katie has been featured on The Today Show, CNN, Fox, The Huffington Post, and ABC's 5 O’Clock News. Her favorite food is chocolate, and she believes in eating dessert every single day.

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Nestle Crunch

In 1867, infant mortality rates in Vevey, Switzerland, had been climbing and Henri Nestle was working hard on a concoction of concentrated milk, sugar, and cereal for babies who were refusing their mother's milk. Eventually he discovered a formula that helped infants stay strong and healthy. He called his new product Farine Lactee and merged with two American brothers, Charles and George Page, who came to Switzerland to capitalize on Swiss canned milk technology. Their new company was called Nestle and Anglo-Swiss Condensed Milk Company, and quickly expanded into fifteen other countries. Seven years later, Nestle sold the company to three local businessmen for one million francs.

The new company kept the Nestle name and started selling chocolate in 1904. In 1929, the company acquired Cailler, the first company to mass-produce chocolate bars, and Swiss General, the company credited with inventing milk chocolate. This company was the core of the chocolate business as we know it today. The Nestle Crunch bar was introduced in 1928 and is now the company's top-selling candy bar.

Update 10/27/20 For chocolate that sets better, temper the chocolate by melting 2/3 of the chips (16 ounces) in a glass bowl over a saucepan of simmering water. Be sure not to get any water in the chocolate or it will seize up. Gently stir occasionally. When the chips are melted and smooth, remove the bowl from the hot water and place it on a bunched up dish towel. Add the remaining 8 ounces of chips and stir vigorously until they are melted. If you are having a tough time getting the chips to melt all the way, you can place the bowl over the simmering water again, but just for a couple seconds, then remove the bowl and stir again. You may also want to line your 9×13-inch pan with parchment paper, or make a sling so that the candy can be easily removed.

Think of all the famous candy you can make at home? Click here to see if I hacked your favorites.

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1. There are two ways to melt the chocolate. The best way: Temper it (see instructions above in the intro) or the easy way: Melt the chocolate chips in a microwave safe bowl in a microwave set on medium for 2 minutes. Stir halfway through the heating time. Melt thoroughly, but be careful not to overheat.

2. Gently mix the Rice Krispies into the chocolate and pour into a greased 9x13-inch pan.

3. Slam the pan on the counter or floor to level the chocolate.

4. Refrigerate until firm about 30 minutes.

5. Cut the candy in half widthwise and then cut it twice lengthwise, making 6 bars.

Homemade Chocolate Crunch Bars

I had a lot of fun making Peanut Butter Cups and 3 Ingredient Butterfingers. And it made me start thinking of other easy homemade versions of popular chocolate bar recipes.

Chocolate crunch bars are super, super easy. You only need 2 ingredients!

You can make these into minis or large bars. I decided to put them into my heart molds to make small ones. I got the molds on Amazon.

Mr. K really liked these. He ate nearly the whole batch by himself and liked them even better than the Nestle version.

For other easy candy recipes, you can check out some of my other favorite candy posts:

Ebooks by Cakewhiz

Basically, you just MIX together the chocolate and cereal, SPREAD the mixture in candy bar molds and CHILL until the chocolate becomes firm.

This is also a GREAT recipe to make with kids and get them involved in the kitchen.

His FAVORITE are the dark chocolate crunch bars but my dear husband is very fond of the white chocolate crunch bars.

Here are some TIPS for making perfect chocolate crunch bars:

  • I added a little bit of peanut butter in this recipe to give these bars a hint of peanut flavor. However, you can use any type of nut butter you like OR you can omit peanut butter, altogether.
  • If you want to make vegan chocolate crunch bars, use vegan chocolate and omit collagen peptides.
  • Store leftovers in a sealed container at room temperature or in the fridge for up to 1 week.
  • You can use whatever chocolate you prefer in this recipe: dark chocolate, semisweet chocolate, white chocolate.
  • Chop up the crunch bars and toss them on top of a bowl of ice cream for a nice crunchy topping.
  • You can purchase candy bar molds from Amazon or Hobby Lobby. They are very cheap ($2 -$3) and there are many designs to choose from.

It’s packed with nutrients that are good for your body and also smells INCREDIBLE!

I swear I want my house to smell like that all the time…hahah.

I added a scoop in this recipe to make protein crunch bars.

How to make chocolate crunch bars?

If you liked this recipe, you may enjoy some of these other candy recipes too…

Watch Brayden (age 5) help me make these super easy Chocolate Crunch Bars —>

I personally like to use Bittersweet Chocolate in this recipe so the sugar content is much lower. But you can use any of your favorite chocolate chips.

You’ll put the first three ingredients into a pan to melt and stir together.

Once the mixture is melted and smooth, you’ll stir in the cereal.

Then you’ll spread it into a dish and put it into the fridge to chill.

How to make White Chocolate Crunch Bars

To make these crunch bars, simply grab a large microwave-safe mixing bowl and add the white chocolate.

Heat in 30 second intervals, stirring after each one, until completely melted and smooth.

Add the Rice Krispies, and fold in until completely coated in chocolate.

Pour the mixture into an 8×8-inch square baking pan lined with parchment paper or foil, and spread out evenly.

Refrigerate for 1 &ndash 2 hours or until completely set. Once set, cut into 16 squares or 8 long bars.

The printable recipe card with the FULL list of ingredients and instructions can be found at the bottom of this post.

NOTE: For best results, I highly recommend using the gram measurements (with a digital scale), rather than the cup measurements.

Cup measurements are simply not accurate enough, and I cannot guarantee the best results if you use them.

Prepare a 9x5-inch loaf pan by lining it with aluminum foil and spraying the foil with nonstick cooking spray.

Place 1/4 cup of chocolate chips and 1/2 tablespoon of butter in a medium microwave-safe bowl. Microwave until melted, stirring after every 30 seconds to prevent overheating.

Stir in 1/2 cup of crunchy peanut butter, and once incorporated, add the crisped rice cereal and stir until well-combined. Scrape this mixture into the prepared pan and press it in an even layer. Refrigerate to set the crust while you prepare the next layer.

Place 1 stick/4 ounces of butter and the salt in a medium saucepan over medium heat. Melt the butter, and then stir in the remaining 1/2 cup of crunchy peanut butter. Stir until completely incorporated and smooth.

Add the powdered sugar and stir until smooth. Pour half of the peanut butter fudge mixture on top of the bottom layer in the pan, and spread evenly. Reserve the other half, and place the pan back in the refrigerator to set.

In a small microwave-safe bowl, melt 1/4 cup of chocolate chips. Pour the melted chocolate into the remaining peanut butter fudge in the saucepan, and stir until well-combined. Spread the chocolate peanut butter fudge over the peanut butter fudge in the pan and smooth it into an even layer.

Place 1/2 cup of chocolate chips and 1/2 tablespoon butter in a small microwave-safe bowl and microwave until melted and smooth. Pour the melted chocolate on top of the fudge layer and smooth it into an even layer. Refrigerate to set the bars completely, about 1 hour.

Once set, remove the bars from the pan using the foil as handles. Cut the bars into small squares to serve. Enjoy!

Store Chocolate Peanut Butter Crunch Bars in an airtight container in the refrigerator for up to a week.

Recipe Crunch Bars

  • Calories: 110
  • Protein: 1 g
  • Total Fat: 6 g
    • Saturated Fat: 3.5 g
    • Unsaturated Fat: 2.5 g
    • Natural Sugar: 1 g
    • Added Sugar: 11 g

    Want to make delicious crunchy candy bars at home with just two ingredients? Then you HAVE to try this recipe! My kids absolutely flipped for this “hack” on a traditional “Crunch” bar.

    • 2 cups semisweet or dark chocolate chips
    • 2 cups crispy brown rice cereal (not “puffed” rice cereal)

    Line a baking sheet with parchment paper and set aside.

    Melt the chocolate chips in a double boiler or saucepan on the stovetop over low heat. Alternatively, you can melt the chocolate in the microwave by heating for 15 to 30 seconds at a time, stirring in between, until the chocolate is smooth and velvety.

    Add the cereal into the melted chocolate and mix thoroughly.

    Spread the mixture on the prepared baking sheet and place it in the fridge for at least 30 minutes. Once it’s cool, cut it into bars or break it into irregular pieces and place them on a festive serving tray.