Chocolate Crunch Bars – A deliciously creamy layer of milk chocolate loaded with crispy rice cereal. A 2-ingredient treat you’ll want to make time and time again!
Today, I bring you the most easiest, delicious no-bake recipe that you won’t be able to stop eating (well, I can’t stop anyway…). These Chocolate Crunch Bars consists of only two ingredients and will take about 10 minutes of your time to throw together. They are so quick and easy!
Chocolate and crispy rice cereal (such as Rice Krispies) is all you need for today’s recipe. Such simple ingredients make for a very indulgent treat. You won’t be able to stop at just one bar – trust me. 😉
How to Make Homemade Chocolate Crunch Bars
Break the chocolate into pieces (you can use milk, dark, or semi-sweet chocolate) and add to a microwave-safe bowl. Heat the chocolate in 30 second intervals until melted and smooth. Make sure to stir after each interval.
Add the Rice Krispies and fold in until fully coated in chocolate. Pour the mixture into a square baking pan lined with parchment or foil, and spread out evenly. Refrigerate until completely set – about 1 to 2 hours.
Once set, cut up into bars. This recipe will make 8 long bars (as pictured) or 16 square bars. These homemade crunch bars are perfect for sharing and gift-giving!
Scroll down for the FULL printable recipe. 🙂
These Chocolate Crunch Bars are:
- deliciously creamy and thick
- super quick and easy to make
- the perfect ratio of chocolate to Rice Krispies!
- easily stored and are freezer-friendly
Got any crunch bars left? You can store them in an airtight container at room temperature or in the fridge for up to 3 weeks. Or freeze them for up to 2 months. Be sure to thaw them in the fridge overnight before serving. 🙂
If you’re making these chocolate crunch bars for a large crowd, I would double the recipe, and use a 9×13-inch baking pan. More to share!
If you try this recipe, let us know! Leave a comment, rate it, and don’t forget to tag me on Instagram and hashtag it #marshasbakingaddiction. I’d love to see! ♥
Try these no-bake treats next!
- Milk & Cookies Chocolate Fudge
- S’mores Chocolate Bark
- Homemade Peanut Butter Cups
- No-Bake Monster Cookie Bites
- Chocolate Chip Cookie Dough Balls
- 18 oz chocolate (milk, dark, or semi-sweet) 525g
- 2 cups Rice Krispies 50g
- Line an 8x8-inch square baking pan with foil or parchment paper. Set aside.
- Add the chocolate to a microwave-safe bowl, and heat in 30 second intervals, stirring after each one, until melted and smooth.
Add the Rice Krispies, and fold in until completely coated in chocolate.
Pour into the prepared pan and spread out evenly. Refrigerate for 1 - 2 hours until set. Slice into bars and serve cold or at room temperature.
These bars can be stored in an airtight container at room temperature or in the fridge for up to 3 weeks. They also freeze well for up to 2 months. Thaw overnight in the fridge before serving.
The calories are an estimate only.
I cut my bars into 8 long bars for the photos, which would be 370 calories each.