Homemade Crunch Bars Recipe

Course: Bars, chocolate, Dessert, Snack

Cuisine: American

Prep Time: 5

Cook Time: 5

Cool Time: 1

Total Time: 1 10

Servings: bars

Calories: 337kcal

Author: Becky Hardin - Easy Dessert Recipes

Homemade Crunch Bars are even better than the real deal! You only need butter, chocolate chips, Rice Krispies, and a touch of salt to make these candy bars. It's a no bake treat that's as easy to make as it is scrumptious!

Print Recipe

Equipment

Kitchen Scale (optional)
8x8 Baking Pan

Ingredients

6 tablespoons unsalted butter 85 grams (¾ stick)
3 cups milk or semisweet chocolate chips 510 grams
3 cups Rice Krispies cereal 84 grams
⅛ teaspoon kosher salt

Instructions

Line an 8x8-inch baking pan with parchment paper and spray the sides with nonstick butter spray. Set aside.
Melt the butter in a large pan set over medium heat, then stir in the chocolate chips until fully melted.
6 tablespoons unsalted butter, 3 cups milk or semisweet chocolate chips
Remove the pan from the heat and stir in the Rice Krispies and salt until all of it is mixed in.
3 cups Rice Krispies cereal, ⅛ teaspoon kosher salt
Pour the mixture into the prepared baking pan and spread it out evenly.
Let it cool for at least 1 hour before slicing and serving.

Video

Notes

For peanut butter crunch bars, use only 1½ cups of chocolate chips, ¼ cup of butter (½ stick), and stir in 1 cup of peanut butter!
- Follow this same formula for any other nut butter or Nutella!
For swirled crunch bars, use 1½ cups of chocolate chips and 1½ cups of white chocolate chips. Lightly fold together to avoid losing the swirls.
For nutty crunch bars, add 1 cup of chopped nuts, such as peanuts, walnuts, or pecans!
Easily double this recipe and spread it into a 9x13-inch baking pan to serve a crowd!

Storage: Store homemade crunch bars in an airtight container at room temperature or in the refrigerator for up to 5 days. Freeze for up to 3 months.

Nutrition