Dark Chocolate Crunch Bars combine a velvety, rich dark chocolate base with crispy rice cereal to create an irresistible treat! They come together in a snap, so they’re an easy way to satisfy any chocolate craving.
100% one of my guilty pleasures! These homemade crunch candy bars maximize the crunch factor by adding lots and lots of Rice Krispies. Then, instead of milk chocolate, a silky smooth base is made with semisweet chocolate, peanut butter, honey, and butter.
The combination means these bars melt in your mouth, but they’re also crispy. At first glance they might look similar to Rice Krispie treats, but there’s no chewiness here—just melty, crunchy, chocolatey perfection!
Why I LOVE this recipe!
- Super fast – These delicious dark chocolate crunch bars come together in just a matter of minutes, making them perfect for those times when you’re craving a sweet treat now.
- Easy to make in bulk – This recipe is perfect for batch cooking and can be stored in the fridge or freezer for a quick, indulgent treat anytime.
- Simple no-bake recipe – Just melt and stir! No need for any hard-to-find ingredients, complicated steps, or baking in the oven.
- Perfect contrasting textures – With a velvety chocolate base and crispy-crunchy rice cereal, these bars offer a fantastic contrast in texture.
- Irresistible flavor – These dark chocolate crunch bars are super decadent and rich, with a hint of peanut butter flavor. They’re always a crowd-pleaser!
Recipe Notes
This chocolate crunch bar recipe is as simple as promised! Just a few minutes for a family friendly treat.
In this section I am going to go through a few tips and tricks I use when making this recipe to get the absolute best and most delicious results.
Make sure to scroll to the bottom for the FULL recipe card.
Ingredients + Substitutions
- Rice Krispies cereal – Or use the generic version.
- Chocolate chips – I like to use dark chocolate or semisweet.
- Peanut butter – Creamy or crunchy both work.
- Honey – For sweetening the dark chocolate crunch bars without cane sugar.
- Butter – Butter creates that velvety, melt-in-your-mouth base.
Recipe Tips
- Don’t overheat the chocolate – You always have to keep a close eye on chocolate while you’re melting it. Overheating it will ruin the recipe! Use a double boiler if you want to be extra cautious.
- Don’t press them into the pan with a lot of pressure – You want to keep the bars light and airy, so avoid compacting them too much. It will crush the crisp rice cereal!
- Set them in the fridge – While these will be solid at room temperature, they’re quick to melt and make a mess on your fingers. That’s why I recommend storing them in the refrigerator, especially if your house is warm.
- Adjust the portion size – This recipe will make 9 jumbo, 12 regular, or 18 mini bars (by cutting the bars into 9 pieces, then cutting each into halves). I usually go with 18 bars because they’re quite rich! You can also use a larger pan to make thinner bars.
Recipe Short Cuts
If you need to make this recipe, but are extra short on time, here are a few ideas that can help make this recipe even faster!
- Use the microwave – This will help you make the chocolate base of the recipe a little bit quicker.
- Line the pan with parchment paper – Lining the pan will make it easier to remove the bars and also makes for a quick clean-up.
Recipe Variations
If you love this recipe as much as we do and want some quick ways to change it up for variety, these little tips will do the trick!
- White Chocolate Crunch Bars – Substitute dark chocolate with white chocolate chips for a sweeter and creamier version of this recipe.
- Milk Chocolate Crunch Bars – If you prefer a milder chocolate flavor, use milk chocolate chips or a chopped milk chocolate bar instead of dark chocolate.
- Chocolate Peanut Butter Crunch Bars – There’s already peanut butter in the base, but you can highlight that flavor with add-ins like roasted peanuts, Reese’s Pieces, and other peanut butter candies. Sprinkle a little sea salt on top for that sweet and salty contrast!
How to Freeze Bars
- Place homemade crunch bars in an airtight container or freezer bag with parchment paper between the layers.
- Store the chocolate crunch bars for up to 1 month.
- Enjoy them straight from the freezer or let them sit at room temperature for a few minutes to soften.
How to store Crunch Bars
If you have extras after making dark chocolate crunch bars, then they can be saved to munch on at a later time.
To save leftovers, separate into meal sized portions and then place in an airtight container and store:
- in the refrigerator for 3-4 days
- in the freezer up to a month.
More EASY Dessert Recipes
If you enjoyed this recipe, I really hope you will take a moment to grab a few more easy recipes for another busy night!
You can check out all of my dessert recipes here, or see a few of our readers favorite recipes below.
- Gooey Pecan Pie Bars with Shortbread Crust
- Double Chocolate Pudding Cookies
- Strawberry Crumble Bars
- Chocolate Peanut Butter Pretzel Bars
- Oatmeal Cranberry Cookies
Dark Chocolate Crunch Bars
Ingredients
- 6 cups Rice Krispies cereal, (or generic version)
- 2 cups dark or semi-sweet chocolate chips
- 1 cup peanut butter, creamy or crunchy
- 1/4 cup honey
- 1/4 cup butter
Instructions
- 1. Add the chocolate chips, peanut butter, honey, and butter to a large bowl. Microwave for 30 seconds, stir well, and then repeat until the mixture is completely melted and combined.This took me three 30 second increments, but it could vary based on your microwave's volume and power.*See notes for stovetop directions.
- Once melted, stir in the rice krispies cereal, working the mixture until all of the cereal is coated in the chocolate mixture.
- Pour the mixture into a 9×9 square baking dish or pan and smooth so that is evenly dispersed.Note: If you want to remove the bars to cut, line the pan with parchment paper that overlaps the edges to help remove the bars.
- Chill for 20-30 minutes in the refrigerator, then remove and cut into 9 jumbo bars, or 12 regular sized bars, or 18 mini bars.
Recipe Notes
- Combine chocolate chips, peanut butter, honey, and butter in a large sauce pan. Heat over low stirring regularly until melted and smooth.
- Remove from heat and stir in the Rice Krispie cereal until completely coated.
- Pour the mixture into a 9×9 square baking dish or pan and smooth so that is evenly dispersed. Note: If you want to remove the bars to cut, line the pan with parchment paper that overlaps the edges to help remove the bars.
- Chill for 20-30 minutes in the refrigerator, then remove and cut into 9 jumbo bars, or 12 regular sized bars, or 18 mini bars.
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