Ah, no-bake homemade crunch bars—a quick, satisfying treat that’s crispy, chocolatey, and perfect for when you don’t want to heat up the oven. Here’s a simple, foolproof recipe:
Ingredients
Base / Crunch Layer:
- 3 cups crispy rice cereal (like Rice Krispies)
- 1 cup crushed graham crackers or digestive biscuits
- 1 cup chopped nuts (optional: peanuts, almonds, or pecans)
Binding & Sweet Layer:
- 1 cup peanut butter (or almond butter)
- ½ cup honey or corn syrup
- ¼ cup unsalted butter
Chocolate Topping:
- 1 ½ cups chocolate chips (semi-sweet or milk chocolate)
- 2 tbsp peanut butter (optional, for creamier chocolate)
Instructions
- Prepare the pan:
- Line an 8×8-inch or 9×9-inch pan with parchment paper.
- Make the crunch base:
- In a large bowl, combine rice cereal, crushed graham crackers, and nuts (if using).
- Prepare the binding mixture:
- In a small saucepan over low heat, melt peanut butter, honey (or corn syrup), and butter together until smooth.
- Pour the mixture over the cereal mixture and stir until everything is evenly coated.
- Press into pan:
- Transfer the mixture into the prepared pan and press firmly into an even layer.
- Add the chocolate layer:
- Melt chocolate chips (with peanut butter if using) in a microwave in 20–30 second intervals, stirring each time until smooth.
- Pour over the pressed cereal mixture and spread evenly.
- Set the bars:
- Refrigerate for at least 1–2 hours until firm.
- Lift out using the parchment paper and cut into bars.
💡 Tips:
- For extra flavor, sprinkle a pinch of sea salt on the chocolate layer.
- You can swap peanut butter for Nutella or sunflower seed butter.
- For a lighter version, omit the nuts or use puffed rice only.
If you want, I can also give a chocolate-drizzle version with caramel and marshmallows, which makes them taste like a fancy candy bar without baking.
Do you want me to do that?
