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Homemade Chocolate Crunch Bars

These Homemade Chocolate Crunch Bars are so incredibly quick and easy, and you only need 2 ingredients to make them!

If you’ve got 10 minutes, that’s about all the time you need to whip up a batch of these homemade candy bars that are chocolaty, crispy, and so addictingly delicious!

Nestle’s Crunch and Hershey’s Krackel have always been on my list of favorite candy bars. There’s just something about the combination of the smooth, creamy milk chocolate and the crunchy crisped rice that is just heavenly.

When I was a kid, if there happened to be a variety bag of miniature candy bars around, these were the ones I always wanted to eat first. And I was always thrilled to see them at the end of a long night of Halloween trick-or-treating.

And I still love them to this day.

If you’re also a fan, then you’re going to love these homemade crunch bars. They’re every bit as scrumptious as the real deal, and you won’t believe how easy they are to make!

All you have to do is melt some milk chocolate chips (the microwave makes this step super fast and simple), stir in some crispy rice cereal (like Rice Krispies), spread the mixture out in a pan, refrigerate until it’s set, cut into bars, and enjoy.

That’s it!

One bite, and you’ll be hooked. I always have these 2 ingredients in the pantry, so I can make these chocolaty sweet treats whenever I’m in the mood!

homemade chocolate crunch bars on a white plate with chocolate chips and crispy rice cereal scattered around them

Ingredients you need:

  • Milk chocolate chips
  • Crispy rice cereal (such as Rice Krispies)

Special equipment needed:

  • Microwave oven
  • Microwave-safe mixing bowl
  • Parchment paper (or wax paper)

Here’s a look at how to make Homemade Chocolate Crunch Bars:

2 images; one of an 8 by 8 pan lined with parchment paper with text that says line an 8 by 8 inch pan with parchment or wax paper; the other of a bowl of chocolate chips with text that says place the chocolate chips in a microwave safe mixing bowl
2 images; one a graphic of a microwave oven with text that says microwave in 30 second increments stirring after each one until...; the other of a bowl of melted chocolate with a spoon in it with text that says the chocolate is melted
2 images; one of crispy rice cereal added to the bowl of melted chocolate with text that says add the crispy rice cereal; the other of the combined chocolate and cereal in a bowl with a spoon with text that says gently stir until well combined
2 images; one of the chocolate and cereal mixture spread out in the pan with text that says pour into pan and spread out evenly; the other a graphic of a refrigerator with text that says refrigerate until set, about 1 hour
2 images; one of the set chocolate removed from the pan with text that says remove from the pan; the other of the chocolate cut into 12 bars with a knife on the side with text that says cut into bars, enjoy

Tips & Tidbits:

  • I use milk chocolate chips because it is classic and my favorite, but you can also use semisweet or dark chocolate chips (or even white chocolate).
  • If you don’t have a microwave, melt the chocolate using the double boiler method.
    • Place the chocolate in a heat-safe bowl over a pot of simmering water (the bottom of the bowl should not touch the water). Stir just until the chocolate is melted and smooth.
  • Want more bars? Double the recipe and use a 9×13-inch pan.
  • Want thicker bars? Double the recipe but still use the 8×8-inch pan.
  • I don’t mind that these look homemade and are not super perfect. If you wanted more professional-looking candy bars, you could always use a candy bar mold.
  • Depending on the temperature in your house, store your bars in an airtight container either at room temperature or in the refrigerator for up to 2 weeks. Place parchment or wax paper between layers. Our house is usually pretty warm, so I always keep mine in the refrigerator.
    • That being said, I do prefer the flavor of a room temperature candy bar (a cold bar straight from the fridge is just a little different). So when I pull one out of the fridge, I let it sit out for a few minutes to take the chill off before I enjoy it.
  • Yes, you can freeze them! For the best quality, eat them within 2 months (thaw at room temperature first).
homemade chocolate crunch bars on a plate with a hand taking one of the bars

Valentine’s Day – the holiday of love, flowers, and chocolate – is just a few short days away. So why not make a batch or two for your favorite Valentines?

I made the ones you see here for my sweetie (and I may need to make some more because they’re almost already gone)!

I hope you try this Homemade Chocolate Crunch Bars recipe and love it as much as I do. Thanks for visiting today!

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homemade chocolate crunch bars stacked on a white plate with bowls of chocolate chips and crispy rice cereal in the background

Homemade Chocolate Crunch Bars

These Homemade Chocolate Crunch Bars are so incredibly quick and easy, and you only need 2 ingredients to make them!
4 from 1 vote
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Author: Michelle / Now Cook This!
Prep Time: 8 minutes
Cook Time: 2 minutes
Chill/Set Time: 1 hour
Total Time: 1 hour 10 minutes
Servings: 12 bars
Estimated Calories: 148

Ingredients

  • cups milk chocolate chips, about 9 to 10 ounces
  • 1 cup crispy rice cereal, such as Rice Krispies

Special Equipment

  • microwave oven
  • microwave-safe mixing bowl
  • parchment paper (or wax paper)

Instructions

  • Line an 8X8-inch pan with parchment or wax paper, making sure the paper comes up and hangs over the sides (this will help you easily remove the chocolate from the pan later).
    I cut 2 lengths of paper, each the width of the bottom of the pan and long enough to come up and over the sides. I put one piece of paper going left to right and the other piece on top of it going up and down (see step-by-step photo above).
  • Place the chocolate chips in a microwave-safe mixing bowl.
  • Heat the chocolate chips in 30-second increments, stirring well after each one, just until the chips have completely melted.
    Note: The chocolate will melt more as you stir it, so wait until after stirring to determine if you need more time. Sometimes just continuing to stir it will be all you need to finish melting it. Be very careful not to overcook/burn the chocolate.
    In my microwave, which is 0.7 cu. ft. and 700-watts, it took four 30-second increments at full power to melt the chocolate. If you have a larger, more powerful microwave, the chocolate might melt quicker.
  • Add the crispy rice cereal and gently stir until well-combined, being careful not to break up the cereal (you want it to stay as intact as possible).
  • Pour the mixture into the prepared pan. Use the back of a spoon to spread it out in an even layer all the way to the sides of the pan.
  • Refrigerate until the chocolate has set, about 1 hour.
  • Remove the chocolate from the pan (grab the parchment paper and pull up; it should come right out).
  • Cut into 12 equally sized bars; ENJOY!

Notes

  • I use milk chocolate chips because it is classic and my favorite, but you can also use semisweet or dark chocolate chips (or even white chocolate).
  • If you don’t have a microwave, melt the chocolate using the double boiler method.
    • Place the chocolate in a heat-safe bowl over a pot of simmering water (the bottom of the bowl should not touch the water). Stir just until the chocolate is melted and smooth.
  • Depending on the temperature in your house, store your bars in an airtight container either at room temperature or in the refrigerator for up to 2 weeks. Place parchment or wax paper between layers.
  • Yes, you can freeze them! For the best quality, eat them within 2 months (thaw at room temperature first).
Did you try this recipe? I’d love to see it!Share it on Instagram, tag @nowcookthis and use the hashtag #nowcookthisrecipes. Thanks!
Recipe Rating




Caroline

Tuesday 8th of August 2023

This looks incredible tasty except its missing the one step where en-robe the bar in chocolate in milk and give yummy effect. Right now its healthy version. I heard the tune of thicker bar just made me happy.

You should probably make it with Bittersweet chocolate and then en-robe/dunk it in milk chocolate. Give it unique taste.

Michelle

Wednesday 9th of August 2023

Thank you for your suggestions, Caroline! We love the simplicity of these bars, but feel free to adapt the recipe and make your own version!