Homemade Chocolate Crunch Bars are made with only 3 ingredients! Use a standard ice cube tray to make these individual-serving chocolate crunch treats! Gluten-free and vegan.
These easy chocolate crunch bars are a sweet treat inspired by Nestle Crunch Bars (now Ferraro!).
They are quick to make with the help of an ice cube tray and only 3 ingredients!
Why you'll love this recipe
- Simple ingredients
- Allergy-friendly treats
- Treat sized
- Easy recipe
Ingredients and substitutions
Here are a few quick notes about the ingredients in this recipe. You can see a complete ingredient list and instructions in the recipe card below.
Rice cereal - If these need to be completely gluten-free, make sure to purchase crispy rice cereal that is labeled as gluten-free.
Original Rice Krispies cereal contains malt, but they now make a gluten-free version.
To ensure that these crispy squares are also vegan, choose a rice cereal that is also vegan.
Chocolate chips - Feel free to use dairy-free dark chocolate or semi-sweet chocolate chips.
If dairy is not an issue, use your favorite chocolate chips, like milk chocolate, or what you have on hand in the pantry.
Coconut oil - You can use refined or unrefined coconut oil. Unrefined may have a hint of coconut, but the chocolate flavor will most likely cover it.
I often use refined coconut oil when I don't want any hint of coconut.
Before you start: Lightly spray an ice cube tray with cooking spray. Using a pastry brush, wipe sides and make sure to remove excess spray so that it does not pool.
Step 1: Place vegan chocolate chips in a medium microwave-safe bowl. Melt at 30 second intervals until mostly melted.
Stir until remaining solid pieces have melted.
Step 2: Add coconut oil to the chocolate and stir until completely melted and dissolved into mixture.
Step 3: Stir in crisp rice cereal to the melted mixture, making sure to completely coat it.
Step 4: Use a spoon to fill ice cube cavities evenly with the candy mixture. Place in freezer for at least two hours.
Once the crunch candy bars are completely set, release them from the ice cube trays.
Store the bars in an airtight container at room temperature for up to one week.
For this recipe you'll need:
Microwave-safe bowl - To melt the chocolate this method is quick and easy.
Standard ice cube tray - You can use a traditional plastic tray or silicone ice cube tray.
You've probably seen food videos with those ice cube tray hacks. You can really use them for so many things!
If you don't have ice cube trays, you can line a loaf pan with parchment paper and pour the melted mixture into an even layer.
Once it has solidified, you can transfer the solid bar to a cutting board and slice.
Making these delicious crunch treats is great any time of year. Here are some suggestions for when to make them!
- Valentine's Day
- Holiday season
Store-bought Crunch Bars use crisped rice for their signature crunch and texture. This recipe also uses crispy rice cereal to replicate the favorite chocolate bar.
Traditional Crunch Bars made by Ferraro are not gluten-free. The crisped rice uses barley malt which is not gluten-free. This recipe uses gluten-free rice crisp cereal and dairy-free chocolate for a friendly version for those with certain food allergies.
Want more gluten-free treat inspiration? These copycat Reese's peanut butter eggs are perfect for springtime.
Alyssa's chocolate mug cake makes for another delicious individual-sized treat.
And check out these gluten-free magic cookie bars from Brianna, they look amazing!
More chocolate recipes
Love this recipe? Please consider leaving a 5-star 🌟🌟🌟🌟🌟rating on the recipe card below and let me know what you think in the comments!
Homemade Chocolate Crunch Bars
- 1 ½ cups (10oz) dairy-free chocolate chips semi-sweet or dark
- 2 teaspoons coconut oil or almond butter
- ¾ cup gluten-free rice cereal I use Erewhon brand
- Lightly spray an ice cube tray with cooking spray. Using a pastry brush, wipe sides and make sure to remove excess spray so that it does not pool.
- Place chocolate chips in a medium microwaveable bowl. Melt at 30 second intervals until mostly melted. Stir until remaining solid pieces have melted.
- Add coconut oil to the chocolate and stir until completely melted and dissolved into mixture.
- Stir in rice cereal, making sure to completely coat it. Use a spoon to fill ice cube cavities evenly with chocolate mixture. Place in freezer for at least two hours.
- Once set, twist ice cube trays to release. Store mini crunch bars in an airtight container.