Homemade crunch bars – x recipesshubb

Here’s a detailed, step-by-step recipe for homemade crunch bars that are similar to the classic candy bar texture — crispy, chocolatey, and nutty if you like. I’ll break it down clearly.

Ingredients

For the base layer:

1 cup rice cereal (like Rice Krispies)
1/4 cup unsalted butter
1/4 cup granulated sugar
1/4 cup honey or corn syrup
1 teaspoon vanilla extract

For the chocolate layer:

1 cup semisweet chocolate chips (or chopped chocolate)
2 tablespoons unsalted butter or coconut oil

Optional additions:

1/4 cup chopped nuts (almonds, peanuts, or hazelnuts)
1/4 cup peanut butter (for a peanut butter version)

Equipment

Saucepan
Wooden spoon or spatula
8×8-inch baking pan (lined with parchment paper)
Microwave-safe bowl (for chocolate)

Step-by-Step Directions

Step 1: Prepare the pan

Line an 8×8-inch baking pan with parchment paper. Leave extra paper hanging over the edges for easy removal later.
Lightly grease the parchment paper with butter or non-stick spray.

Step 2: Make the crispy base

In a medium saucepan, melt 1/4 cup butter over low heat.
Add 1/4 cup sugar and 1/4 cup honey (or corn syrup). Stir constantly until sugar dissolves and the mixture starts to bubble gently.
Remove from heat and stir in 1 teaspoon vanilla extract.
Immediately fold in 1 cup rice cereal and any optional nuts. Mix until the cereal is evenly coated with the syrup.

Step 3: Press into pan

Transfer the mixture into the prepared pan.
Use a spatula or buttered hands to press it down evenly into a compact layer. Make sure the surface is smooth.
Let it cool at room temperature for about 15–20 minutes. For faster setting, place it in the refrigerator for 10–15 minutes.

Step 4: Prepare the chocolate layer

In a microwave-safe bowl, combine 1 cup chocolate chips and 2 tablespoons butter.
Microwave in 20-second intervals, stirring in between, until fully melted and smooth.

Step 5: Spread chocolate on the base

Pour the melted chocolate over the cooled cereal base.
Use a spatula to spread it evenly over the top.

Step 6: Chill and set

Place the pan in the refrigerator for at least 30 minutes, or until the chocolate is completely firm.

Step 7: Cut into bars

Lift the entire set block out of the pan using the parchment paper.
Use a sharp knife to cut into rectangular or square bars. For clean cuts, warm the knife slightly under hot water and wipe dry before slicing.

Step 8: Store

Store bars in an airtight container at room temperature for up to 5 days, or in the refrigerator for up to 2 weeks.

Tips for the Best Crunch Bars

Press the base layer firmly to avoid crumbly bars.
For extra flavor, sprinkle a pinch of sea salt on top of the chocolate layer before it sets.
You can add peanut butter to the syrup mixture for a peanut butter crunch bar.
For a double chocolate version, mix mini chocolate chips into the cereal base.