Chocolate Crunch Bars

A beginner-friendly recipe for 16 square bars (or 12 full-sized candy bars) that requires 1 hour total time, including 15 minutes of prep and 45 minutes of chilling. The bars feature a chocolate base with peanut butter and crispy rice cereal.

Ingredients

• 12 oz (340g) Quality Chocolate (Semisweet, Dark 60–70%, or Milk Chocolate chips/chopped bars)
• 1/3 cup (80g) Creamy Peanut Butter, Almond Butter, or Sunflower Seed Butter
• 1 tbsp Unsalted Butter or Refined Coconut Oil
• 1/2 tsp Pure Vanilla Extract
• 1/4 tsp Espresso Powder (optional)
• 1/8 tsp Fine Sea Salt
• 2 cups (60g) Crispy Rice Cereal (such as Rice Krispies or organic toasted rice cereal)
• Flaky Sea Salt, for sprinkling on top (optional garnish)

Instructions

1. Line an 8×8-inch square baking pan with parchment paper, leaving an inch of overhang on two sides to create a sling.
2. Set a heat-proof glass or stainless steel bowl over a small pot of gently simmering water (Double Boiler method), ensuring the bottom of the bowl does not touch the water. Add the chopped chocolate, peanut butter, coconut oil (or butter), espresso powder, and sea salt. Stir continuously over gentle steam until 90% melted, then remove from heat and stir until completely smooth. (Microwave alternative: Heat in a microwave-safe bowl at 50% power in 30-second increments, stirring between each burst).
3. Stir the pure vanilla extract into the melted chocolate mixture until glossy and fully combined.
4. Gently fold the 2 cups of crispy rice cereal into the warm melted chocolate using a silicone spatula. Stir carefully until every grain of cereal is completely coated in chocolate.
5. Pour the chocolate-cereal mixture into the lined 8×8-inch baking pan. Spread it into an even layer using the back of a spatula. Press down gently to compact the bars without crushing the cereal grains completely.
6. Sprinkle flaky sea salt lightly over the top if desired. Place the pan in the refrigerator for 45 to 60 minutes (or in the freezer for 20 to 25 minutes) until the chocolate is completely firm and set.
7. Gently lift the chocolate block out of the pan using the parchment paper overhang. Place on a cutting board. Use a large, heavy chef’s knife to slice into 16 square bars or 12 rectangular candy bars. Warm the knife under hot water and wipe dry before each cut for clean, non-cracking edges.

Notes

Choose higher quality chocolate containing real cocoa butter for a smoother melt. Avoid water exposure as it will cause the chocolate to seize. Variations include swapping peanut butter for sunflower seed butter for a nut-free option, adding crushed candy canes or freeze-dried raspberries, or drizzling white chocolate on top. Store in an airtight container in the fridge for up to 2 weeks or freeze for up to 3 months.