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Homemade chocolate crunch bars cut into thick squares, made with crispy rice cereal, creamy peanut butter, and a rich chocolate coating.

Homemade Crunch Bars

Easy no-bake Homemade Crunch Bars made with crispy rice cereal, chocolate, peanut butter, maple syrup, and coconut oil. Five ingredients, five minutes of prep, and a perfect chocolate snap—naturally vegan, gluten-free, and dairy-free
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Prep Time 5 minutes
1 hour
Total Time 1 hour 5 minutes
Servings: 1216 bars
Course: Dessert
Cuisine: American
Ingredients Equipment Method Notes

Ingredients
  

  • 3 cups crispy rice cereal
  • 1½ cups chocolate chips dairy-free or paleo if desired
  • 1 cup creamy peanut butter or almond/sunflower seed butter
  • ½ cup maple syrup
  • ¼ cup coconut oil

Equipment

  • 8x8-inch pan, parchment paper, microwave-safe bowl

Method
 

  1. Line an 8x8-inch pan with parchment paper, leaving an overhang.
  2. Place crispy rice cereal in a large bowl.
  3. Melt chocolate chips, peanut butter, maple syrup, and coconut oil together in the microwave (30-second bursts, stirring) or on the stove until smooth and glossy.
  4. Pour the chocolate mixture over the cereal and fold gently until evenly coated.
  5. Press firmly into the prepared pan in an even layer.
  6. Refrigerate at least 1 hour until completely firm.
  7. Lift out with parchment, cut into bars, and serve.

Notes

Use fresh cereal for best crunch. Press firmly for bars that hold together. Chill until fully set before cutting. Store in the refrigerator for snappy texture (up to 2 weeks) or freeze up to 6 months. Easily made vegan and gluten-free with appropriate ingredients. Excellent for lunchboxes and gifting.
Nutrition
Estimated values only; see full article for details.