Crunch Bars
These from-scratch Crunch bars are SO straightforward and only require TWO ingredients!
What’s your favorite candy bar? Or, what were you most excited to see land in your pillowcase when you were trick or treating on Halloween as a kid?
Our favorites have not changed over the years… we've always loved Reese’s peanut butter cups first and foremost, with Snickers coming in a close second. Shocking, right? However, the one candy bar that we've always thought was totally underrated was the Crunch bar. A bar of pure milk chocolate loaded with tons of little crispy crunches – we love the contrasting smoothness of the chocolate with the crunch of the crispy rice pieces.
Crunch bars popped into our head last week and it dawned on us that we could probably make them very, easily at home. We whipped up a batch in no time!
These bars could seriously not be any simpler to make and you only need TWO ingredients! All you need to do is melt a pound of milk chocolate and stir in a couple cups of crisped rice cereal, refrigerate it until it sets and, voila! You have Crunch bars!
We made these in an 8×8 square pan; if you’d like the bars thinner, you could definitely use a larger pan. These were difficult to cut into reliable rectangles, which is definitely not an issue for us, but if you want reliable candy bars, you could always use a candy bar mold.
So, there you have it! Two ingredients, 10 minutes and your own from-scratch Crunch bars!
One year ago: Ultimate Chocolate Cupcakes
Four years ago: From-scratch Snickers Bars
Five years ago: Shrimp and Sausage Jambalaya
Six years ago: Rich Coffee Cake with Sweet Cheese Filling
Seven years ago: Bananas Foster Bread Pudding
From-scratch Crunch Bars
Yield: 12 servings These from-scratch Crunch bars are SO straightforward and only require TWO ingredients!- 16 ounces (453.59 g) milk chocolate, finely chopped
- 2 cups (37.33 g) crisped rice cereal
- Line an 8x8-inch square baking dish with parchment paper.
- Place the chocolate in a large bowl and microwave on 50% power in 30-second increments, stirring after each, until completely melted (alternately, you can melt the chocolate in a double boiler on the stovetop).
- Immediately stir in the cereal until evenly coated and distributed. Pour the mixture into the prepared pan and smooth into an even layer. Refrigerate until set, about 30 minutes. Remove from the pan and place on a cutting board. Cut into bars or irregular shapes. The bars can be stored in an airtight container in the refrigerator for up to 1 month.
Notes
Nutritional values are based on one serving
- Yield: 12 servings
- Prep: 15 minutes
- Total: 45 minutes
Ingredients
- 16 ounces ( 453.59 g ) milk chocolate, finely chopped
- 2 cups ( 37.33 g ) crisped rice cereal
Method
- Line an 8x8-inch square baking dish with parchment paper.
- Place the chocolate in a large bowl and microwave on 50% power in 30-second increments, stirring after each, until completely melted (alternately, you can melt the chocolate in a double boiler on the stovetop).
- Immediately stir in the cereal until evenly coated and distributed. Pour the mixture into the prepared pan and smooth into an even layer. Refrigerate until set, about 30 minutes. Remove from the pan and place on a cutting board. Cut into bars or irregular shapes. The bars can be stored in an airtight container in the refrigerator for up to 1 month.
