Homemade Mini Crunch Bars are made with dairy-free chocolate, gluten-free rice cereal, and coconut oil. Use a standard ice cube tray to make these individual serving chocolate crunch treats!
This time of year makes it hard to avoid those mini candy bars that seem to be everywhere.
Stocked and enticing on every grocery store end-of-aisle and office candy bowl (guilty), Halloween brings out the chocolate candy cravings. In me, at least.
With a desire to have a gluten-free, dairy-free candy option that has simple ingredients and is even simpler to make, these mini crunch bars were first on my list.
Just like those crispy Nestle crunch bars, these individual serving-size versions mimic the original.
You've probably seen food videos with those ice cube tray hacks. You can really use them for so many things!
I thought that they would be perfect vehicles for making mini chocolate crunch bars, and turns out, they were.
Mini Crunch Bars Ingredients
- Dairy-free chocolate chips
- Coconut oil or almond butter
- Gluten-free rice cereal
- Ice cube tray
So, you can easily make a batch tonight and have crispy, chocolatey candies in the morning.
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 Treats:
4-Ingredient Chocolate Covered Peanut Butter Bites
Coconut Butter Cups with Chocolate-Almond Filling
Chocolate Covered Almond Butter Stuffed Dates
Mini Crunch Bars Recipe
- 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.
I make something like these every year for CHristmas but more dark chocolate, throw in a bunch of dried cranberries along with lightly crushed brown rice crisps (I use One Degree brand found on vitals web site. Can't wait to try the ice cube trick
Ohh, that sounds wonderful. I will have to try that! :)
Oh my goodness, love these Tessa! Dessert has never really been my thing but, I do love a little chocolate nibble and often have clusters in the freezer (simple concoction I make with melted chocolate and nuts/seeds) this would be a new and most welcome spin on the clusters and how great is that delivery system :) wonderful idea!
Crunch bars were always one of my favourites! Love that these can be made in an icecube tray. so easy!
Same here! Ice cube trays make it sooo easy! :)
Traci | Vanilla And Bean
Ice cube tray hacks FTW! I love these little treats, Tessa and would choose them long before a bag of candy any day! Delicious!
Thanks, Traci! They are perfect for those sneaky chocolate cravings. :)
Abby @ Heart of a Baker
Omg I neeeeeed these! Why haven't I thought of using ice cube trays for mini candy bars before?! You are a genius, my friend!
Thanks, Abby! I've had a constant tray sitting in my fridge for emergencies! ;)