Chocolate Crunch Bars. Four ingredients. Vegan. Gluten-Free. Chocolatey. Crunchy. Are you with me?
Okay so here’s the thing people. If you had the opportunity to make a dessert (sweet snack, treat, breakfast, whatever this inevitably might be to your life), would you take it? Would you do it?
I already know my answer because I am here. Writing to you about my 4-ingredient Chocolate Crunch Bars.
A little backstory on these, they were actually my mom’s idea (hi mama). Her favorite candy is Nestle Crunch, and she thought it would be cute and fun to make my own version of it with less, and obviously unprocessed ingredients. And since moms are always right, here we are.
These Chocolate Crunch bars are probably one of the easiest things to make – maybe even one of the easiest I have on my site, along with my Peanut Butter Freezer Fudge. But let’s talk about these crunch bars….starting with the ingredients, shall we?
Chocolate Chips (use your favorite here, I love a good accidentally vegan semi-sweet like the one I buy from Trader Joe’s)!
Coconut oil (to melt the chocolate chips in the microwave in 15 second increments)
Rice crisps (easily accessible and inexpensive! you can use regular rice crisps or even brown rice crisps. If you’re gluten-free, ensure that you’re buying one that is not processed in a facility that also processes ingredients containing gluten)!
Maple syrup (the smallest little baby tiny touch for a little hint of sweetness, though this recipe pulls most of its sweetness from the chocolate)
This recipe is vegan and gluten-free as well, which makes it great if that’s something you want in your life. And even if you don’t prescribe to anything of this persuasion, you will still love it. That, I promise!
To make this easy Chocolate Crunch recipe, the first thing we do is melt the chocolate. While you can totally use a double boiler, I simply melt mine in the microwave with a touch of coconut oil in 15 second increments. Make sure you stir throughout this process to ensure that the chocolate is smooth and glossy.
Next, we add a touch of maple syrup for a bit of sweetness. The quantity is tiny (just a tsp), but it does give the chocolate a light sweetness.
Finally, it’s time for the rice crisps! All we do here is fold it straight into our chocolate, mixing it well until everything is fully incorporated.
I line a 9×9 square baking pan with parchment paper, and pour the mixture straight in there, spreading it out until it’s evenly distributed and packed nicely. You can use a smaller pan (an 8×8!) but note that the crisp will be a little thicker! I prefer it to be thin like a crispy candy bar, but I’ll leave that life choice up to you.
Now, just transfer to the freezer to let it set for 15-20 minutes, thawing for 10 minutes before enjoying. You can store these in either the fridge or freezer, whichever you fancy!
I hope you enjoy these 4-ingredient Chocolate Crunch Bars, and tag me on Instagram @dadaeats when you make them so I can see your creations!
Chocolate Crunch Bars (Vegan and Gluten-Free)
- 1 ½ cup chocolate chips
- 3 tsp coconut oil
- 1 tsp maple syrup
- 1 cup rice crisps or brown rice crisps
Prepare a 9” square baking pan by lining with wax or parchment paper.
Melt the chocolate chips and coconut oil in your microwave in 15 second increments, stirring throughout, until it is smooth and glossy.
Add the maple syrup to the chocolate and stir.
Now, add the rice crisps into the chocolate mixture and stir to combine.
Transfer the chocolate rice crisp mixture into your prepared pan and smooth it out so it is evenly distributed throughout the pan.
Once even, transfer to the freezer to set for about 15-20 minutes.
Remove from the freezer and let thaw for about 10 minutes before slicing and serving immediately.