Chocolate Crunch Bars
These no-bake Chocolate Crunch Bars are quick, easy, and indulgent, combining dark chocolate, almond butter, honey, and puffed rice cereal for a crunchy, chewy treat. Perfect for any occasion, they're ready in under 30 minutes!
Ingredients
- 1 1/4 cups dark chocolate chips
- 1/2 cup almond butter creamy
- 1/4 cup honey or maple syrup for vegan option
- 1 teaspoon vanilla extract
- 3 cups puffed rice cereal
Instructions
- Prepare your pan: Line an 8×8 inch baking pan with parchment paper, leaving some overhang. Lightly spray with cooking spray to prevent sticking.
- Melt the chocolate and almond butter: In a heatproof bowl, combine dark chocolate chips and almond butter. Melt over a double boiler or in the microwave (30-second intervals, stirring each time) until smooth.
- Add sweetness and flavor: Stir in honey and vanilla extract, mixing until fully incorporated and glossy.
- Fold in the cereal: Pour the melted chocolate mixture over the puffed rice cereal in a large bowl. Gently fold until the cereal is evenly coated.
- Press into the pan: Transfer the mixture into the prepared pan and press down firmly using a spatula or damp hands.
- Chill to set: Refrigerate for at least 1 hour to allow the bars to firm up.
- Cut and serve: Lift the slab from the pan using the parchment paper. Cut into 12 bars or 16 smaller squares.
Notes
You can substitute the almond butter with peanut butter, cashew butter, or sunflower seed butter for different flavors. For vegan bars, use dairy-free chocolate chips and maple syrup in place of honey. Store in an airtight container in the fridge for up to a week, or freeze for up to three months.
