These DIY crunch bars have become my latest sweet obsession! For me, food isn’t just about taste; it’s also about texture, and let me tell you, these bars nail it in the crunch department! They’re incredibly crunchy and just melt in your mouth. And the best part? They’re unbelievably easy to make! The recipe yields 16 bars, but I took the lazy route and cut them into 12 large bars because, in my opinion, bigger is better. Give the recipe a try and tell me what you think!
DIY Crunch Bars
Ingredients
Crunch Bars:
- 2 3/4 cups crunchy cereal of your choice like puffed rice or rice krispies
- 1 1/2 cups dairy-free chocolate chips
- 1/3 cup maple syrup
- 2 teaspoons vanilla extract
- 1 cup creamy peanut butter
- 3 tablespoons coconut oil
Topping:
- 1/3 cup dairy-free chocolate chips
- 1 tablespoon coconut oil
- Sea salt flakes
Instructions
- Line an 8×8 baking dish with parchment paper and set it aside.
- In a large bowl, pour in your choice of cereal.
- In a medium saucepan on the stove, combine the remaining ingredients. Heat over low-medium heat, stirring until everything is melted and well combined. Remove the pot from the stove and pour the chocolate mixture over the cereal. Mix well to coat.
- Transfer the mixture to the prepared baking dish and use a spatula to press it firmly into the dish.
- Now, let’s prepare the chocolate topping. In a small dish, melt the chocolate chips and coconut oil in the microwave in 2, 30-second increments until fully melted. Drizzle the melted chocolate over the bars and spread it evenly. Sprinkle sea salt flakes on top.
- Freeze the bars for 1 hour or refrigerate for 2 hours until firm.
- Once set, slice into bars and enjoy! Store any leftovers in a covered container in the refrigerator for up to 2 weeks. Enjoy!