Homemade Crunch Bars Recipe (Just 3 Ingredients!)
These homemade crunch bars are a 3-ingredient Nestle Crunch copycat — melted chocolate, crispy rice cereal, and coconut oil — and they’re ready in under 5 minutes of actual work.
Three ingredients, one bowl, zero reasons to ever buy a candy bar again. These homemade crunch bars are EXACTLY what they sound like — melted chocolate, crispy rice cereal, a touch of coconut oil — poured into a pan and chilled until they snap.
I made my first batch on impulse with whatever was in the pantry, and they’ve been a weekly staple ever since. Each piece is 152 calories and takes maybe 5 minutes of actual prep. They taste just like the Nestle original, except you control the chocolate, and there’s no weird stuff in there.
These 3-ingredient homemade crunch bars are a no-bake chocolate candy bar copycat made with chocolate, coconut oil, and rice cereal. They set in the fridge in under an hour and store for up to a week.
For more copycat candy, try my Homemade Snickers Chocolate Bars and Healthy Homemade Twix Bars.
Ingredients You’ll Need
Exact amounts are in the recipe card below.
- Chocolate: Use whatever you love — dark chocolate chips, semi-sweet, milk chocolate, or a chopped chocolate bar. Dark chocolate gives a richer, more intense flavor. I usually use 250g of good-quality semi-sweet.
- Coconut oil: Just 1 tablespoon, refined so there’s no coconut flavor. This helps the chocolate melt smoothly and gives the bars a cleaner snap when set. Technically optional but worth including.
- Rice Krispies: Regular Rice Krispies or any crispy rice cereal works. Use gluten-free crispy rice if needed — same result, same crunch.
How to Make Homemade Crunch Bars
- Line a 9×9 inch baking dish with parchment paper.
- Add chocolate and coconut oil to a microwave-safe bowl.
- Microwave in 30-second intervals, stirring after each, until fully melted and smooth.
- Add Rice Krispies and stir until everything is evenly coated.
- Pour mixture into the prepared dish and spread evenly with a rubber spatula.
- Refrigerate for at least 1 hour until fully hardened.
- Remove from fridge and cut into bars or break apart with your hands. Store in an airtight container in the fridge for up to 7 days.
Tips and Tricks
- Want thinner bars? Use a larger pan or a cookie sheet and spread the mixture out more.
- No microwave? Melt chocolate using a double boiler — bowl set over simmering water, stirring constantly.
- Use a silicone brownie mold to make individual candy bar-shaped pieces.
- Add-ins that work: chopped nuts, dried fruit, a pinch of flaky sea salt on top, a swirl of peanut butter.
Storing and Freezing
Let bars harden completely before storing. Wrap individually in plastic wrap or stack between parchment layers in an airtight container. Store in the fridge for up to 7 days. They can also be frozen for up to 2 months — just let them come to room temp before eating or they’ll be rock solid.
Homemade Crunch Bars Recipe (3 Ingredients, No-Bake)
Ingredients
- 250 g chocolate – can use milk chocolate semi-sweet, or dark.
- 1 tbsp coconut oil
- Pinch of salt
- 1 ¼ cup Rice Krispies use a gluten-free brand to keep these gluten-free
Instructions
- Begin by lining an 9×9 inch baking dish with parchment paper or wax paper. This will prevent the chocolate from sticking to the dish and make it easier to remove the bars once they have hardened.
- Next, place the chocolate chips and coconut oil in a microwave-safe bowl. This will help the chocolate to melt smoothly and prevent it from seizing up.
- Microwave the chocolate for 30 seconds at a time, stirring after each interval, until it is completely melted and smooth.
- Once the chocolate is melted, add in the crisp rice cereal and stir until it is well coated.
- Pour the melted chocolate mixture into the prepared baking dish and spread it out evenly using a rubber spatula.
- Place the baking dish in the refrigerator for at least one hour, or until the chocolate has hardened.
- Once the chocolate has hardened, remove the baking dish from the refrigerator and use a sharp knife to cut the chocolate into bars or bite-sized pieces. Alternatively, you can break apart the chocolate bar with your hands.
- Serve the crunch bars immediately or store in an airtight container in the refrigerator for up to one week.
Notes
Nutrition
The nutrition information provided is calculated based on industry-standard software and should be used as a general guide only. The information may vary depending on ingredient substitutions, cooking techniques, and individual serving sizes. It is the responsibility of the reader to ensure the accuracy and appropriateness of the nutritional information provided. Always consult a qualified healthcare provider for personalized medical or nutritional advice.
Try These Chocolate Treats Next
- Homemade Snickers Chocolate Bars
- Homemade Vegan Rocky Road Brownies
- Chocolate Sea Salt Protein Balls
- Chocolate Hazelnut Bars
If you make these homemade crunch bars, leave a star rating and a comment below so I know how they turned out. And if you box some up or snap a photo, share it on Instagram or Pinterest and tag @basicswithbails.
About Bailey
I love to bake, cook, exercise, and document all of the above. Nutrition is not low fat. It is not low calorie. It’s not feeling deprived or being hungry all the time. It’s nourishing your body with real, whole foods so that you are consistently satisfied and energized to live your life to the fullest! Read more…
