Homemade Crunch Bar Recipe


  • 1 ½ cups vegan chocolate chips
  • 2 teaspoons coconut oil*
  • 3/4 cup vegan gluten free brown rice crisp cereal


  1. Line an 8-inch square baking pan with parchment paper, greased foil or wax paper. Or, use this break-apart candy mold. Set aside at room temperature.
  2. Melt the chocolate using the double boiler method, or do the following: add chocolate chips and coconut oil to a medium, microwave-safe bowl (large enough to add cereal later). Heat in 20-second increments until softened and melty. Stir in between heating increments, until smooth.
  3. Add cereal to melted chocolate. Here is the vegan gluten free brown rice crisp cereal I use. Using a rubber spatula, stir and fold until well incorporated. Pour this mixture into the prepared baking pan. Using the spatula, smooth into an even layer. Tap the pan a few times to help even out the mixture.
  4. Allow to set at room temperature until firm. Or, for a quick fix, follow freezing instructions. Transfer this pan into the freezer. Freeze for 10-15 minutes. Remove from freezer and allow to thaw for 10-15 minutes. Slice into 18 rectangular bars (3 rows by 6 columns). Enjoy! Storing instructions below.

This article and recipe adapted from this site

Homemade Crunch Bar Recipe
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