There are few things better than an actually easy dessert made with pantry ingredients and the easiest method. And this Chocolate Crunch Bar is exactly that—and perfect to share with the kids!
Sure, you can buy chocolate bars at the store, but this recipe delivers the classic crunch texture and flavor for a lot less money—and with more nutrition! I love this dessert for kids, since the bars are less overtly sweet and have protein and fiber for more balanced energy.
Which means you can make these Chocolate Crunch Bars in minutes, then enjoy them with the kids all week long for a nutritious dessert or snack.
Plus, the crisp, chewy texture is just so delicious. My kids love these bars with a glass of milk as a toddler snack, and I love them with a cup of coffee! (Definitely a great postpartum snack, too.)
Why this Recipe Works
The chocolate-peanut butter mixture holds the crispy rice cereal together to quickly form crunch bars—that are less sweet and more nutritious than store bought.
Table of Contents
Ingredients You Need
Here’s a look at the ingredients you need to make these Chocolate Crunch Bars.
- Crisp rice cereal: This is the key ingredient to the crunch texture as cereals like Rice Krispies or store brand equivalents stay crunchy even for weeks during storage.
- Dark chocolate chips: I prefer the flavor of dark chocolate in these bars, though semi-sweet chocolate chips will also work here.
- Peanut butter: This is not a super noticeable flavor, but the protein balances the sweetness and adds protein. If you cannot do peanut butter, you can do almond butter or sunflower seed butter.
- Brown rice syrup (or honey): I prefer to use brown rice syrup in this recipe since it gives the classic sticky, chewy texture of a rice crispy treat but with less overall sweetness. I order jars on Amazon—1 jar will make 2 batches. If that is not an option, you can simply use honey.
Step-by-Step Instructions
Below is an overview of how to make this Chocolate Crunch Bar recipe. Scroll down to the end of this post for the full info, including the amounts and timing.
Step 1. Add the chocolate, brown rice syrup (or honey), and peanut butter to a large bowl.
Step 2. Microwave to melt, then stir together.
Step 3. Add the rice cereal and gently stir to coat the cereal well.
Step 4. Press firmly into a baking dish and refrigerate to set the bars before slicing.
How to Store
To store, place the Chocolate Crunch Bars, once fully set and sliced, into an airtight storage container and store at room temperature for up to 1 month.
To store longer, freeze for up to 3 months. To store in the freezer, place bars in a zip top bag and remove as much air as possible.
Best Tips for Success
- Be sure to coat the cereal completely to ensure the bars hold together easily.
- Firm up the bars in the fridge before slicing, but know they do not need to be stored in the fridge as they hold together well at room temperature.
- Add a little coarse salt on top for another flavor element for adults.
- Cut into thin strips or small cubes for easier chewing for younger kids.
- Know that they do not have a strong peanut butter flavor; it’s more chocolate with a subtle peanut butter undertone.
Related Recipes
I’d love to hear your feedback on this recipe if you try it, so please comment below to share.
Chocolate Crunch Bar (4-Ingredients)
Ingredients
- 1 cup peanut butter (unsweetened natural style creamy)
- 1 cup chocolate chips (dark or semi-sweet)
- 1 cup brown rice syrup
- 4 cups crispy rice cereal
Instructions
- Line an 8×8-inch pan with parchment paper, leaving enough on the sides for you to lift the bars out of the pan. (Or, make thinner bars by using a 9×13-inch pan. You will have more bars but the recipe is otherwise the same.)
- Add the chocolate chips, peanut butter, and brown rice syrup to a large heat-proof bowl. Heat in the microwave in 30-second intervals until smooth, stopping to stir. (It should take a minute). Stir to combine.
- Add the cereal to the bowl.
- Stir with a wooden spoon until the mixture is evenly combined.
- Pour into pan and use your hands to press down firmly and evenly.
- Chill for 10-20 minutes, use the parchment to remove from the pan, and slice into bars. Serve chilled (they will be firmer) or at room temperature.
Notes
- To store, place bars into an airtight storage container and store at room temperature for up to 1 month. To store longer, freeze for up to 3 months. To store in the freezer, place bars in a zip top bag and remove as much air as possible.
- I prefer to use brown rice syrup in this recipe since it adds to the classic chewy granola bar texture and tastes less overtly sweet than honey. One jar will make 2 batches (and it lasts for months and months.) If you do not have it, you can use honey, though it holds a little less firmly.
- Chill for a bit before slicing so they firm up. (They do not lose their shape at room temperature though.)
- Nut-free: Use sunflower seed butter instead of the peanut butter.
- Slice into smaller pieces if desired. Or make thinner bars by using a 9×11-inch pan instead of the 8×8-inch pan I show here.
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