Chocolate Crunch Bar (4-Ingredients)

No ratings yet

In just about 10 minutes, you can make the most delicious homemade Chocolate Crunch Bars with more nutrition and less sugar.

Prep Time10

Cook Time0

Total Time10

Course: Dessert

Cuisine: American

Servings: bars

Calories: 226kcal

Line an 8x8-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 9x13-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.

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 9x11-inch pan instead of the 8x8-inch pan I show here.