BEST Homemade Crunch Bars
User Reviews
5.0
12 reviews
Excellent
BEST Homemade Crunch Bars
Report
Make the BEST homemade crunch bars recipe with just 5 simple ingredients such as peanut butter and chocolate, and save big bucks. They are gluten-free and vegan, and taste BETTER than the store-bought treat!
Share:
Ingredients
Chocolate Bottom Layer
- ¾ cup chocolate chips semisweet, dark chocolate chips for a paleo treat, keto chocolate for a keto dessert, or vegan chocolate for making these crunch bars vegan or dairy-free.
- ½ teaspoon coconut oil or vegetable oil to make it nut-free.
Peanut Butter Crunch Filling
- 4 rice cakes crushed into tiny pieces (or about 2 cups puffed rice, crispy rice cereal, or crushed Rice Krispies. To make it paleo or keto, swap for an adjusted mixture of chopped nuts and sunflower seeds).
- ¼ cup "No Added Sugar" peanut butter melted (or tahini for a nut-free treat, or another nut butter of your choice. You may use creamy or crunchy peanut butter. The crunchy type will make the filling crispy)
- ⅓ cup maple syrup for a vegan/paleo treat ( You may use honey instead, or a sugar-free maple-flavored syrup to make it keto)
Chocolate Top Layer
- 1 ½ cups chocolate chips
- 1 teaspoon coconut oil NOTE: If you want thinner layers of chocolate, cut the ingredients for both the bottom and top layers by half.
Add to Shopping List
Instructions
- Make the bottom layer: In a medium microwave-safe bowl, microwave the chocolate chips and coconut oil in 30-second intervals, stirring after each interval, until the chocolate has melted. Stir the chocolate mixture until smooth.
- Spoon it in the bottom of 7 (2.75-inch) silicone molds! Freeze the chocolate base for 10 minutes. NOTE: If you don't have silicone molds, you may line a standard-size muffin tin with paper cups instead!
- Prepare the filling: Meanwhile, combine the crushed rice cakes, melted peanut butter, and maple syrup until homogeneous in a large mixing bowl. Spoon the mixture on top of the frozen layer of chocolate. Freeze them for 10 minutes!
- Make the top layer: Melt in the microwave the chocolate chips and coconut oil in a large microwave-safe bowl. Place the melted chocolate on top of the frozen filling, decorate with melted pink candy melts and sprinkles, and then freeze for 30 minutes. Unmold them and let them come to room temperature before serving.
- Alternatively, you can make these bars in an 8 x 8-inch cake pan, greased with nonstick cooking spray and lined with parchment paper. For this, double the ingredients of the bottom layer, triple the ingredients for the filling, and multiply each ingredient by 1.5 for the top layer.
- NOTE: For thinner layers of chocolate (bottom and top layers), use the same measurements stated in the recipe for the heart molds. In this case, double (not triple) the ingredients for the filling stated in the recipe for the heart molds. You'll have 3 thinner layers and will be much easier to bite into them!
- Follow the same instructions and freezing times for each flat layer of these no-bake chocolate peanut butter crunch bars. You can drizzle the top with melted peanut butter before freezing! Let the frozen treat soften at room temperature just enough to slice into 12 to 16 bars and serve them.
Notes
- INACTIVE TIME (freezing): 50 minutes
- How to Store
- How to Store
- How to Store
- FRIDGE: Store crunch bars in an airtight container in the fridge for up to 7 days.
- FRIDGE: Store crunch bars in an airtight container in the fridge for up to 7 days.
- FRIDGE: Store crunch bars in an airtight container in the fridge for up to 7 days.
- FREEZER: Freeze these easy crunch bars in sealable freezer bags in one single layer for up to 3 months. Thaw them at room temperature before serving them.
- FREEZER: Freeze these easy crunch bars in sealable freezer bags in one single layer for up to 3 months. Thaw them at room temperature before serving them.
- FREEZER: Freeze these easy crunch bars in sealable freezer bags in one single layer for up to 3 months. Thaw them at room temperature before serving them.
- Variations
- Variations
- Variations
- If you prefer, you can make these peanut butter crunch bars (with one layer of chocolate). For this, skip the bottom layer of chocolate in this recipe. Also, make sure to cut back a little of the peanut butter and maple syrup from the filling so it can become firmer.
- If you prefer, you can make these
- If you prefer, you can make these
- peanut butter crunch bars
- peanut butter crunch bars
- (with one layer of chocolate). For this, skip the bottom layer of chocolate in this recipe. Also, make sure to cut back a little of the peanut butter and maple syrup from the filling so it can become firmer.
- (with one layer of chocolate). For this, skip the bottom layer of chocolate in this recipe. Also, make sure to cut back a little of the peanut butter and maple syrup from the filling so it can become firmer.
- If you prefer to make chocolate crunch bars, mix the melted chocolate with the filling and place the mixture into silicone molds or a lined cake pan. It will save you time preparing it and freezing it! They will also become a Nestle crunch copycat for America's favorite chocolate candy bar!
- If you prefer to make
- If you prefer to make
- chocolate crunch bars
- chocolate crunch bars
- , mix the melted chocolate with the filling and place the mixture into silicone molds or a lined cake pan. It will save you time preparing it and freezing it! They will also become a
- , mix the melted chocolate with the filling and place the mixture into silicone molds or a lined cake pan. It will save you time preparing it and freezing it! They will also become a
- Nestle crunch copycat
- Nestle crunch copycat
- for America's favorite chocolate candy bar!
- for America's favorite chocolate candy bar!
- To make chocolate peanut butter crunch bars differently (peanut butter crunch bars dipped in chocolate), make the filling, layer it in a lined cake pan, freeze it for 30-60 minutes or until firm, cut into bars, and then dip them into melted chocolate. Freeze the bars for 10 minutes, or until the chocolate has set!
- To make
- To make
- chocolate peanut butter crunch bars
- chocolate peanut butter crunch bars
- differently (
- differently (
- peanut butter crunch bars dipped in chocolate
- peanut butter crunch bars dipped in chocolate
- ), make the filling, layer it in a lined cake pan, freeze it for 30-60 minutes or until firm, cut into bars, and then dip them into melted chocolate. Freeze the bars for 10 minutes, or until the chocolate has set!
- ), make the filling, layer it in a lined cake pan, freeze it for 30-60 minutes or until firm, cut into bars, and then dip them into melted chocolate. Freeze the bars for 10 minutes, or until the chocolate has set!
- For nut-free crunch bars, replace peanut butter with sunflower seed butter or tahini, and swap coconut oil with vegetable oil.
- For
- For
- nut-free crunch bars
- nut-free crunch bars
- , replace peanut butter with sunflower seed butter or tahini, and swap coconut oil with vegetable oil.
- , replace peanut butter with sunflower seed butter or tahini, and swap coconut oil with vegetable oil.
- To make protein crunch bars, stir in ½ scoop of protein powder to the melted nut butter and maple syrup, and then mix in the crushed rice cakes.
- To make
- To make
- protein crunch bars
- protein crunch bars
- , stir in ½ scoop of protein powder to the melted nut butter and maple syrup, and then mix in the crushed rice cakes.
- , stir in ½ scoop of protein powder to the melted nut butter and maple syrup, and then mix in the crushed rice cakes.
- FRIDGE: Store crunch bars in an airtight container in the fridge for up to 7 days.
- FREEZER: Freeze these easy crunch bars in sealable freezer bags in one single layer for up to 3 months. Thaw them at room temperature before serving them.
- If you prefer, you can make these peanut butter crunch bars (with one layer of chocolate). For this, skip the bottom layer of chocolate in this recipe. Also, make sure to cut back a little of the peanut butter and maple syrup from the filling so it can become firmer.
- If you prefer to make chocolate crunch bars, mix the melted chocolate with the filling and place the mixture into silicone molds or a lined cake pan. It will save you time preparing it and freezing it! They will also become a Nestle crunch copycat for America's favorite chocolate candy bar!
- To make chocolate peanut butter crunch bars differently (peanut butter crunch bars dipped in chocolate), make the filling, layer it in a lined cake pan, freeze it for 30-60 minutes or until firm, cut into bars, and then dip them into melted chocolate. Freeze the bars for 10 minutes, or until the chocolate has set!
- For nut-free crunch bars, replace peanut butter with sunflower seed butter or tahini, and swap coconut oil with vegetable oil.
- To make protein crunch bars, stir in ½ scoop of protein powder to the melted nut butter and maple syrup, and then mix in the crushed rice cakes.
Nutrition Information
Show Details
Calories
355.1kcal
(18%)
Carbohydrates
42.4g
(14%)
Protein
2.6g
(5%)
Fat
23g
(35%)
Saturated Fat
13g
(65%)
Polyunsaturated Fat
1.4g
Monounsaturated Fat
2.2g
Sodium
78.6mg
(3%)
Potassium
83.6mg
(2%)
Fiber
4.8g
(19%)
Sugar
0.8g
(2%)
Calcium
4.7mg
(0%)
Iron
3mg
(17%)
Nutrition Facts
Serving: 7bars
Amount Per Serving
Calories 3551 kcal
% Daily Value*
| Calories | 355.1kcal | 18% |
| Carbohydrates | 42.4g | 14% |
| Protein | 2.6g | 5% |
| Fat | 23g | 35% |
| Saturated Fat | 13g | 65% |
| Polyunsaturated Fat | 1.4g | 8% |
| Monounsaturated Fat | 2.2g | 11% |
| Sodium | 78.6mg | 3% |
| Potassium | 83.6mg | 2% |
| Fiber | 4.8g | 19% |
| Sugar | 0.8g | 2% |
| Calcium | 4.7mg | 0% |
| Iron | 3mg | 17% |
* Percent Daily Values are based on a 2,000 calorie diet.
Genuine Reviews
User Reviews
Overall Rating
5.0
12 reviews
Excellent
Other Recipes
You'll Also Love
