These no-bake homemade crunch bars are a fast, satisfying treat you can make in minutes with simple pantry staples. They’re crisp, chocolatey, and perfectly sweet, making them ideal for a quick snack or an easy dessert that doesn’t require turning on the oven.
Why You’ll Love This Recipe
Ready in under 2 minutes of active prep time
Made in just one bowl with minimal cleanup
Naturally vegan, dairy-free, and gluten-free
Can be made sugar-free with the right sweetener choice
Perfect for meal prep, lunchboxes, or last-minute cravings
Ingredients
(Tip: You’ll find the full list of ingredients and measurements in the recipe card below.)
dark chocolate chips, 1 cup (170 g), dairy-free and vegan
natural peanut butter or almond butter, 1/2 cup (120 g), smooth and unsweetened
maple syrup or sugar-free maple-style syrup, 2 tablespoons (30 ml)
vanilla extract, 1 teaspoon (5 ml)
crispy rice cereal (gluten-free), 2 cups (60 g)
Directions
Add the dark chocolate chips and nut butter to a large microwave-safe bowl.
Microwave in 30-second intervals, stirring between each, until fully melted and smooth. This usually takes about 60 to 90 seconds total.
Stir in the maple syrup and vanilla extract until well combined.
Gently fold in the crispy rice cereal, mixing until all the cereal is evenly coated.
Transfer the mixture to a small lined baking dish or loaf pan and press it down firmly into an even layer.
Place in the freezer for 10 to 15 minutes, or until set.
Remove, slice into bars, and enjoy.
Servings and timing
This recipe makes 8 bars.
Preparation time is about 2 minutes.
Setting time is approximately 10 to 15 minutes.
Total time is around 15 to 20 minutes.
Variations
You can swap the peanut butter for almond, cashew, or sunflower seed butter.
Add 1 to 2 tablespoons of shredded coconut for extra texture.
Mix in chopped nuts or seeds for added crunch.
Use sugar-free chocolate chips and sugar-free syrup to keep the bars completely sugar-free.
Add a pinch of sea salt for a sweet-and-salty flavor.
Storage/Reheating
Store the crunch bars in an airtight container in the refrigerator for up to 7 days.
For longer storage, keep them in the freezer for up to 2 months.
These bars are best enjoyed cold or at room temperature and do not require reheating.
FAQs
Can I make these crunch bars sugar-free?
Yes, use sugar-free chocolate chips and a sugar-free maple-style syrup.
Are these bars really gluten-free?
They are gluten-free as long as you use certified gluten-free crispy rice cereal.
Can I use a different sweetener?
You can use agave syrup or date syrup, but the sweetness level may vary.
What size pan works best?
A small loaf pan or an 8×4-inch dish works well for thick bars.
Do I need to grease the pan?
Lining the pan with parchment paper is recommended for easy removal.
Can I make these without a microwave?
Yes, melt the chocolate and nut butter using a double boiler on the stovetop.
Are these bars kid-friendly?
Yes, they are a great option for kids since they’re simple and mess-free.
Can I add protein powder?
You can add 1 to 2 tablespoons of plant-based protein powder, but the texture may be slightly firmer.
Why are my bars too soft?
This usually means the mixture needs more chilling time or slightly more cereal.
Can I eat them straight from the freezer?
Yes, they’re delicious straight from the freezer with a firmer, crunchy texture.
Conclusion
These no-bake homemade crunch bars prove that a delicious treat doesn’t need to be complicated or time-consuming. With just five ingredients and one bowl, you can create a quick, wholesome snack that fits a variety of dietary needs and tastes great every time.
These no-bake homemade crunch bars are crisp, chocolatey, and made with just five pantry staples in one bowl. Ready in minutes, they’re naturally vegan, gluten-free, and perfect for quick snacks or easy desserts.
Ingredients
1 cup (170 g) dark chocolate chips, dairy-free and vegan
1/2 cup (120 g) natural peanut butter or almond butter, smooth and unsweetened
2 tablespoons (30 ml) maple syrup or sugar-free maple-style syrup
1 teaspoon (5 ml) vanilla extract
2 cups (60 g) crispy rice cereal (gluten-free)
Instructions
Add chocolate chips and nut butter to a large microwave-safe bowl.
Microwave in 30-second intervals, stirring in between, until melted and smooth (about 60–90 seconds total).
Stir in maple syrup and vanilla extract until well combined.
Fold in crispy rice cereal until evenly coated.
Press the mixture into a lined small loaf pan or baking dish in an even layer.
Freeze for 10–15 minutes until firm.
Remove, slice into bars, and enjoy.
Notes
Use parchment paper for easy removal.
Swap peanut butter with almond, cashew, or sunflower seed butter.
For sugar-free bars, use sugar-free chocolate and syrup.
Add shredded coconut or chopped nuts for extra texture.
Bars are best enjoyed chilled or at room temperature.
