Easy Homemade Crunch Bars

Instructions

1. Line an 8×8-inch baking dish with parchment paper, leaving some overhang on the sides for easy removal later.
2. Add crispy rice cereal to a large mixing bowl and set aside.
3. In a microwave-safe bowl or small saucepan, combine peanut butter, chocolate chips, maple syrup, and coconut oil.
4. If using the microwave, heat in 30-second intervals, stirring between each, until completely melted and smooth. If using the stovetop, heat over low heat, stirring constantly until melted.
5. Pour the chocolate mixture over the crispy rice cereal and fold gently but thoroughly until all cereal is evenly coated.
6. Transfer the mixture to the prepared baking dish and press down firmly to create an even layer.
7. Refrigerate until completely firm, at least 1 hour.
8. Once firm, lift out of the pan using the parchment paper overhang and cut into bars on a cutting board.
9. Serve and enjoy!

Notes

Storage Tips

ROOM TEMPERATURE: These crunch bars can be stored in a sealed container at room temperature for up to 2 weeks in cooler climates. If your home is warm, they may become too soft.
REFRIGERATOR: For firmer bars or in warmer environments, store in the refrigerator in an airtight container for up to 3 weeks.
FREEZER: Wrap individual bars in parchment paper and place in freezer bags. They will keep well frozen for up to 6 months. Thaw at room temperature for 15-20 minutes before enjoying.

Recipe Notes

For extra crunch, try using crunchy peanut butter instead of smooth.
Make sure to press the mixture firmly into the pan for bars that hold together well.
For a fun variation, sprinkle some extra cereal on top before refrigerating for more texture.
These taste even better the next day after the flavors have had time to meld!
For a peanut-free version, substitute sunflower seed butter or almond butter.

Nutrition

Calories: 155kcal