you're making mealtime meaningful.
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If there was ever a candy bar that perfectly balanced simplicity and downright deliciousness, it would be the humble Crunch Bar. What’s not to love about crispy puffed rice coated in chocolate? One bite and I’m instantly transported back to the Halloweens of my childhood. After indulging in some Halloween candy this year, I got to thinking that a homemade version of the crunch bar had some real potential…
The classic crunch bar is so wonderfully simple, but for this recipe I decided to stray from the original and add some peanut butter (because everything is better with peanut butter). I simply melted some milk chocolate chips with the BP, and a little butter to smooth everything out, then poured it over about 5 cups of rice krispie cereal. Next, I transferred that mixture to a large parchment-lined baking sheet and spread it into a thin layer. Then, the final step was the hardest: waiting for it to fully cool!
I popped the bars in the fridge for about an hour and a half to firm up, then it was time to slice. I opted for little bars, but you could also cut them into bite-sized squares for easy snacking. Whether you’re whipping these up for a holiday party or just a little indulgence, these bars are sure to be a hit with both kids and adults alike. Give this no-bake recipe a try and I’m sure it will be a new fav.
Homemade Crunch Bars
10m prep time
2h inactive
you're making mealtime meaningful.
Ingredients
- 5 cups rice krispie cereal
- 2 cups milk chocolate chips
- 3/4 cup smooth peanut butter
- 1/4 cup butter
Preparation
- Line a baking sheet with parchment paper and set aside.
- Pour cereal into a large bowl, then set aside.
- Add chocolate chips, peanut butter, and butter to a medium microwave-safe bowl. Heat chocolate mixture for 60 seconds, then stir. Continue heating in 30 second increments, stirring in between, until chocolate is fully melted and smooth.
- Pour melted chocolate mixture over the cereal and mix with a grease spatula until fully coated.
- Transfer mixture to the lined baking sheet and spread out into a large rectangle about 1-inch thick.
- Place in fridge for 1-2 hours or until fully cooled.
- Use a sharp knife to slice into small bars or bite-sized squares.
- Store in an airtight container and keep refrigerated.
Recipe adapted from Thebigmansworld.com