Homemade Crunch Bars

by Sabrina Snyder

Last Update:

18 Comments

4.84 from 6 votes
12 servings
Prep Time 10 minutes
Cooling Time 20 minutes
Total Time 30 minutes
Jump to Recipe
Cook ModePrevent your screen from going dark

This post may contain affiliate links. Read my disclosure policy.

Homemade Crunch Bars are an easy dessert based on one of the world’s favorite candies. You will never buy the pre-made version again!

If you like delicious Candy, you should try out this recipe. Crunch bars have been around since the early 1900s and are a great snack to grab on the go. You may also enjoy Homemade Twix Bars and Peppermint Patties.

Sabrina’s Homemade Crunch Bars Recipe

Are Crunch Bars your favorite candy bar? Even though you can find Crunch Bars in almost every grocery store in the United States, if you’ve got a craving for creamy milk chocolate and crisped rice but don’t feel like leaving the house you can try my recipe for a homemade version.

Recipe Card

Dinner, then Dessert

Homemade Crunch Bars Recipe

Homemade Crunch Bars are an easy dessert based on one of the world's favorite candies. You will never buy the pre-made version again!
Yield 12 servings
Prep Time 10 minutes
Total Time 30 minutes
Course Dessert
Cuisine American
Author Sabrina Snyder
cut bars piled together
PrintRate

Ingredients
 

  • 24 ounces chocolate chips , 2 bags
  • 4 cups Rice Krispies Cereal
  • 1/4 teaspoon kosher salt , (optional)

Instructions

  • Line an 8×8 baking pan with parchment paper.
  • Melt the chocolate in a microwave safe glass bowl in 30 second increments, stirring each time, until full melted.
  • Fold in the cereal until full coated then pour into your 8×8 baking dish.
  • Spread the mixture out evenly and sprinkle over the kosher salt.
  • Refrigerate for at least 20 minutes until the chocolate has completely hardened before slicing with a very sharp knife to avoid crumbling.

Nutrition

Calories: 320kcal | Carbohydrates: 47g | Protein: 3g | Fat: 13g | Saturated Fat: 8g | Cholesterol: 9mg | Sodium: 136mg | Potassium: 12mg | Fiber: 2g | Sugar: 36g | Vitamin A: 750IU | Vitamin C: 6.3mg | Calcium: 66mg | Iron: 3.5mg

Want to save this recipe? Create a free account to easily save your favorite recipes

Pin this recipe now to remember it later

Pin Recipe

Note from Sabrina

The main reason I like to make this chocolate bar at home is I prefer to use a semi-sweet chocolate for the candy bar instead of milk chocolate! The flavors are so much more pronounced and with just a touch of sea salt added in, this easy recipe may just be your new favorite dessert. If you want to make this the original way, you melt milk chocolate chips then fold them into Rice Krispies cereal and allow it to re-harden. Voila, perfect copycat of Original Crunch Bars!

Table of contents

Back to Table of Contents

About this Recipe

Homemade Crunch Bars are an easy candy bar made with Rice Krispies Cereal, chocolate chips and just a touch of sea salt made in just 10 minutes! The nice thing about making chocolate bars yourself is that you know for a fact that there are no artificial flavors or preservatives in them, unless you happen to have a huge vat of soy lecithin on hand you’ve been trying to get rid of (which raises a lot of questions).

Can this be made ahead of time?

You can easily make these ahead of time and store crunch bars in the fridge to keep them good for a very long time. You can also customize them, so if you’re craving fluffy marshmallows or chopped nuts you can easily add them in to make my recipe your new favorite candy.

How to Store

  • Serve: Don’t leave bars out for longer than two hours. The chocolate can melt and the bars can lose their form. Plus, no one likes a melted candy bar.
  • Store: Chocolate candy bars can stay good in the fridge for up to 12 months. Because these ones are homemade, please eat them within 2 weeks.
  • Freeze: You can freeze these bars for up to three months (make sure they’ve hardened in the fridge and cut them into bars first!) They defrost well if they’re contained in something airtight, and stay fresher longer.

Ideas to Serve

After the mixture has set in the fridge and you’re ready to cut it up, instead of slicing it into bars cut into bite sized squares. These “fun sized” pieces are perfect served on top of Vanilla Ice Cream.

Variations

  • Dark Chocolate: Try using dark chocolate chips instead of milk chocolate or semi-sweet. You can also melt dark chocolate and white chocolate together in a swirl pattern to give your crunch bars a cool marbled look.
  • Mix-ins: Before you put the batter into the fridge, mix in peanut butter, melted caramel, extra chocolate chips or peanut butter cups, chopped nuts or mini marshmallows to give your crunch bars a personal touch.

More Delicious Candy Recipes

candy bar pin imabe

Photos used in previous post

Pan of Crunch Bars
Chocolate Crunch Bars
Piece of Chocolate Crunch Bar
Copycat Crunch Bars

About the Author: Sabrina Snyder

Sabrina is a professionally trained Private Chef of over 10 years with ServSafe Manager certification in food safety. She creates all the recipes here on Dinner, then Dessert, fueled in no small part by her love for bacon.

Sabrina Snyder is a professionally trained personal and private chef of over 10 years who is the creator and developer of all the recipes on Dinner, then Dessert.

She is also the author of the cookbook Dinner, then Dessert – Satisfying Meals Using Only 3, 5 or 7 Ingredients, published by Harper Collins.

She started Dinner, then Dessert as a business in her office as a lunch service for her coworkers who admired her lunches before going to culinary school and becoming a full time personal chef and private chef.

As a personal chef Sabrina would cook for families one day a week and cook their entire week of dinners. All grocery shopping, cooking and cleaning was done along with instructions on reheating. As a private chef she cooked for private parties and cooked in family homes in the evenings for families on a nightly basis after working as a personal chef during the day.

Sabrina has been certified as a ServSafe Manager since 2007 and was a longstanding member of the USPCA Personal Chef Association including being on the board of the Washington DC Chapter of Chefs in the US Personal Chef Association when they won Chapter of the year.

As a member of the community of food website creators Sabrina Snyder has spoken at many conferences regarding her experiences as a food writer including the Indulge Food Conference, Everything Food Conference, Haven Food Conference and IACP Annual Food Professionals Conference.

Sabrina lives with her family in sunny California.

See more posts by Sabrina

Dinner, then Dessert, Inc. owns the copyright on all images and text and does not allow for its original recipes and pictures to be reproduced anywhere other than at this site unless authorization is given. Read my disclosure and copyright policy. This post may contain affiliate links.

Categories

Leave a comment & rating

Your email address will not be published. Required fields are marked *

Recipe Rating




Maximum file size: 10 MB.
Allowed formats: JPG, JPEG, PNG, WebP, AVIF. Drop images here

This site uses Akismet to reduce spam. Learn how your comment data is processed.

Comments

  1. Has anyone tried this in a silicone mold?
    I want to try recreating Nestle Crunch eggs and wondering if it’s sets up too quickly for that…..?

    Reply

  2. Actually, lecithin is an emulsifier, not a preservative. It’s purpose is to keep water and oils mixed. It’s also used as a supplement to lower cholesterol

    Reply

  4. To double this recipe would a 9×13 pan work? Looks delicious and cant wait to make! Enjoy all your posts!

    Reply