Wrap each bar individually in plastic wrap to prevent sticking and freezer burn.
Place the wrapped bars in a freezer bag or airtight container.
Crunch bars can be frozen for up to 1-2 months.
Note: To thaw, simply leave them out at room temperature for about 15 minutes before serving. They should return to their original texture and be ready to enjoy!
Top down view of a plate stacked with 3 homemade crunch bars, pictured with other crunch bars around on the table, surrounding a glass of milk.
HOW DO YOU MAKE CRUNCH BARS?
This next part is only a photo tutorial of the recipe steps. If you’re looking for the full recipe measurements and instructions, scroll down to Recipe Details.
Step 1 – Before you get started, prepare an 8×8 baking dish by covering the bottom and sides with parchment paper. Make sure the parchment paper sticks over the edges of the pan a little – you’ll use these edges to lift the candy bar mixture out of the pan later on.
Step 2 – In a microwave-safe bowl, toss in the chocolate and coconut oil. Heat the ingredients in the microwave 30 seconds at a time, stirring between each one, until the ingredients are melted and combined.
Step 2 – Add chocolate and coconut to a microwave-safe bowl. Step 2 – Melt and stir chocolate and coconut oil together.
Step 3
– Use a spatula to mix the salt and Rice Krispies cereal into the chocolate.
Step 3 – Add salt and Rice Krispies cereal to bowl. Step 3 – Mix ingredients together.
Step 4 – Pour the candy mixture into the prepared baking dish, then let it cool for about 20 minutes. Once cooled, transfer the baking dish to the refrigerator and let set for about 40 minutes.
Step 4 – Place candy bar mixture in prepared baking dish, then let chill and set.
Step 5 – Grip the sides of the parchment paper to lift the candy bar mixture out of the baking dish, then cut the candy into bar shapes of your choice.
Step 6 – Serve and enjoy!
INGREDIENTS
2 cups milk chocolate chips
1 tablespoon coconut oil
1/4 teaspoon salt
1 1/2 cups Rice Krispies cereal
INSTRUCTIONS
Line a 8×8 baking dish with parchment paper, then set aside.
In a large microwave-safe bowl, melt chocolate and coconut oil together on 30 second intervals until smooth, stirring between each one.
2 cups milk chocolate chips,1 tablespoon coconut oil
Add salt and Rice Krispies to bowl and stir until fully combined.
1/4 teaspoon salt,1 1/2 cups Rice Krispies cereal
Transfer mixture to prepared baking dish. Smooth out top into an even layer.
Allow mixture to cool at room temperature for 20 minutes, then transfer to refrigerator to set for about 40 to 60 minutes.
Lift crunch bar base out of baking dish by gripping excess paper along sides, then transfer to a work area. Peel back paper/foil from edges, then cut into 10 evenly sized squares (or whatever size you’d like).
Serve as desired.
