Looking for a quick treat that takes almost zero effort but delivers maximum crunch? These 3-Ingredient Chocolate Crunch Bars are the perfect no-fuss dessert or snack. With just melted chocolate, a touch of coconut oil, and crispy rice cereal, you’ll have a batch of irresistibly crunchy bars that taste like a gourmet candy bar but without the gluten, complicated steps, or long wait time. They’re great for lunchboxes, parties, or late-night chocolate cravings!
Servings: 18 bars
Prep Time: 5 minutes
Cook Time: 5 minutes
Step-by-Step Instructions
Step 1:
Line an 8-inch baking pan with parchment or wax paper. If you prefer individual pieces, you can also use a chocolate bar mold or candy mold.
Step 2:
In a microwave-safe bowl, melt the chocolate chips and coconut oil together in short 20-second increments, stirring after each interval until smooth and glossy.
Step 3:
Add the rice crisp cereal to the melted chocolate and gently fold with a rubber spatula until every piece is evenly coated.
Step 4:
Pour the mixture into your prepared pan and spread it into an even layer. Lightly tap the pan on the counter to remove any air pockets.
Step 5:
Let the chocolate set at room temperature until firm. If you’re in a hurry, pop it into the freezer for 10–15 minutes, then allow it to soften slightly before cutting.
Step 6:
Cut into 18 rectangular bars (3 rows by 6 columns) and enjoy!
Tips & Tricks
- Want deeper chocolate flavor? Use dark chocolate chips.
- Try a salty kick: Sprinkle a pinch of flaky sea salt on top before the chocolate sets.
- Mix-in ideas: Add mini marshmallows, chopped nuts, or freeze-dried berries.
- Peppermint twist: Stir in ¼ teaspoon peppermint extract for a holiday version.
- Storage: Keep bars in an airtight container at room temperature for up to a week, or refrigerate for extra snap.
FAQ
Can I make these dairy-free?
Yes! just use dairy-free chocolate chips and coconut oil (not butter).
Can I use a different cereal?
Absolutely. Puffed rice, cornflake pieces, or quinoa crisps all work great.
Can I melt the chocolate on the stovetop instead of the microwave?
Yes! just use a double boiler over low heat and stir continuously.
Do these need to be refrigerated?
Not necessarily. They can stay at room temperature, but refrigeration makes them extra firm and crunchy.
Can I double the recipe?
Yes! use a 9×13-inch pan for a bigger batch.
Line an 8-inch baking pan with parchment paper or wax paper. Or, use a break-apart candy mold. Set aside. Calories: Approx. 85 per bar
Protein: 1g
Carbs: 10g
Fat: 5g
Ingredients
Instructions
Melt the chocolate: In a microwave-safe bowl, combine chocolate chips and coconut oil. Heat in 20-second increments, stirring in between, until smooth and melted.
Add cereal: Pour rice crisp cereal into the melted chocolate. Gently stir and fold with a rubber spatula until completely coated.
Pour and spread: Transfer the mixture into the prepared baking pan. Use the spatula to spread into an even layer. Tap the pan a few times to even out the mixture.
Set and freeze (optional): Allow to set at room temperature until firm. For a quicker set, freeze for 10-15 minutes, then thaw for 10-15 minutes.
Slice and enjoy: Cut into 18 rectangular bars (3 rows by 6 columns). Enjoy immediately!
Store in an airtight container at room temperature for up to a week.Nutrition