This has been a week of wordy posts, so today’s post is going to be short(er) and sweet. Literally sweet really because this homemade chocolate crunch bar recipe is the easiest, most addictive, most-delicious, perfect summer (and winter) dessert. After making these Hawaiian Rice Krispie Treats, I had rice krispies left over and started thinking about Nestle Crunch bars. And then I figured out, for better and for worse, how easy it would be to make them at home. Two ingredients. No oven. Basically no work except not eating the whole batch (which truthfully is very difficult)!
Homemade Crunch Bars
With just two ingredients, these are a great crowd-pleasing dessert which can be hard in the summer when it seems like we’re constantly hanging out with friends. Besides coming together quickly and with almost no work, homemade crunch bars are the perfect last-minute dessert idea.
I love making different sections with different flavor toppings. On a basic level, rice krispies and even some sprinkles are great for everyone and you can make them festive for whatever holiday you want.
For those more mature taste buds, I think these are phenomenal sprinkled with sea salt and pumpkin seeds if you want even more crunch. I’m sure you could get crazy with flavor toppings and combinations. The great part is that you really can’t go wrong!
Because they can easily melt in the sun, I’d recommend keeping these homemade crunch bars refrigerated or in a cooler if you’re on the go! Because our house in generally warmed in the summer, I kept these in the fridge for the few days they were in our kitchen. It kept these morsels from melting and it prevented me from trying to eat them all in one sitting!
HOMEMADE CRUNCH BARS
If you love traditional Nestle Crunch bars then you'll love this fast and easy homemade chocolate dessert. Go the classic route with just rice cereal or add your favorite toppings for a fun flavor. I love sprinkling sea salt on mine!
- 2 cups chocolate chips*
- 1 cup rice krispies plus more to top
- optional toppings:
- sea salt
- pumpkin seeds
Line baking sheet with parchment paper.
Place chocolate chips in microwave safe bowl. Microwave in 30 second intervals until chocolate has melted, mixing thoroughly between each (about 90 seconds).
Stir in rice krispies.
Spread chocolate mixture on parchment paper to ½-inch tall. Sprinkle with extra rice krispies and other desired toppings.
Let cool for 2-3 hours in cool area or refrigerate for 30 minutes. Cut chocolate into desired sizes.
Refrigerate in airtight container until ready to serve.
Note: Double boiler may be used in place of microwave.
*I used 1 ½ cups semi-sweet, ½ cup dark chocolate. For a more authentic Crunch bar flavor, use 1 ½ cups milk chocolate and ½ cup semi-sweet. You can use all dark chocolate as well.
Make this recipe? I'd love to see how it turned out…
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