What are the ingredients of a crunch bar?

Ingredients : ' MILK CHOCOLATE (SUGAR, COCOA BUTTER, CHOCOLATE, NONFAT MILK, MILKFAT, LACTOSE, SOY LECITHIN, NATURAL FLAVOR), CRISPED RICE (RICE FLOUR, SUGAR, BARLEY MALT, SALT) .

Why was Nestle Crunch discontinued?

Ferrero folded the acquired brands into the operations of the Ferrara Candy Company. The sale was rumoured to be because of low growth in the mainstream chocolate market due to newer competitors such as Kinder and the increased variety of snacks , making it challenging for mainstream candy bars like Crunch.

What kind of rice is in a crunch bar?

Rice Krispies – Rice Krispies or generic crisped rice is used to get that classic texture and crunch in the chocolate bar.

Why is my Crunch bar white?

If Crunch bars are stored at too high a temperature, the fat or oil ingredients can melt or soften enough to migrate to the top of the candy bar. When the bar cools again, the fat on the surface may appear as a whitish powder. This is known as “fat bloom”.

Are crunch bars healthy?

Are Power Crunch Bars healthy? We can't lie: Power Crunch bars are not the most nutritious protein bar option . They include some ingredients that aren't tolerable for everyone and they contain up to 8 grams of sugar per bar, while topping out at 14 grams of protein. Still, we wouldn't exactly call them unhealthy.

What candy bar has Rice Krispies?

The Kellogg's ® Rice Krispies ® Strawberry-Flavored Candy Bar pairs Rice Krispies ® with strawberry flavors in a creamy white candy.

What is a fun fact about crunch candy bar?

Nestlé Crunch was invented in Fulton, New York, in 1938, and originally sold for five cents as “Nestlé's Crunch” milk chocolate bar with crisped rice. In the 1950s, the bar was sold for 10 cents. In the 1980s, Nestlé Crunch set the record for the world's biggest chocolate bar with a 7,000-lb. Nestlé Crunch candy bar.

How is it made buncha crunch?

Homemade Buncha Crunch Recipe Line tray with parchment paper. Pour crisped rice cereal into plastic zipper bag. Melt ½ cup of chocolate chips in microwavable measuring cup for 30 seconds. ... Melt remaining chocolate & drizzle over chocolate covered cereal. Place in fridge for 10 hours. Feb 14, 2016

Homemade Crunch Bars (Award Winning Recipe!) (2024)

The BEST homemade crunch bars recipe that tastes BETTER than the actual candy bar! 5 ingredients, 5 minutes and perfectly crispy, crunchy, sweet copycat crunch bars- Vegan, Gluten-Free, Dairy-free.

Nestle announced back in 2018 that Crunch bars have been discontinued but do not fret- We have a homemade and even BETTER version here, and is relatively healthier than the traditional version!

You may come across other homemade crunch bar recipes, but those are quite frankly sub bar. Most of them call for 2 or 3 ingredients, mostly melted chocolate with crispy rice cereal.

Is that a crunch bar? Technically, yes. But taste-wise, it is very, VERY average.

Instead, I’m here to share with you my homemade version which tastes amazing and one recipe that thousands of my readers have continually made over and over again!

WHY THESE ARE THE BEST HOMEMADE CRUNCH BARS

Crunchy, crispy, smooth, and creamy and all words to describe these no bake chocolate peanut butter crunch bars.

You bite into it and are met with of these, which are a texture lovers’ dream!

Traditional crunch bars use butter, sugar, margarine and several kinds of oil to produce a delicious end product.

My version uses just FIVE ingredients, and takes less than 2 minutes to whip up!

Not only are these beauties completely vegan, gluten-free and dairy free, but it also has the option to be made completely sugar-free, so take note below!

HOW TO MAKE HOMEMADE CRUNCH BARS

Start by pouring your cereal in a large mixing bowl, and setting it aside. To also save time, prepare your baking dish by adding parchment paper to it.

In a microwave-safe bowl or in a saucepan, add all your ingredients, except for the cereal. Heat the mixture until the chocolate chip has melted. Whisk very well together, until you have silky, thick, and smooth chocolate.

Finally, pour the melted chocolate mixture over the crispy cereal, and mix very well, until all the cereal is coated in the chocolate. Transfer to the lined baking dish and refrigerate until firm.

THE INGREDIENTS (and substitution tips!)

Crispy Rice Cereal
Peanut Butter
Chocolate Chips
Maple Syrup
Coconut oil

The ‘crunch’ factor can come in two folds. The first and most dominant one is in the cereal used. The original recipe from the cookbook used cornflakes, but my preference lies in rice crispy treats, so I used gluten-free crispy rice cereal. It’s my favorite to use in these no bake bars and these no bake rice crispy cups. If you don’t have a gluten intolerance, any crispy rice cereal will work fine.

The second part comes with using crunchy peanut butter. You are welcome to use smooth peanut butter if that is all you have on hand, but I love the added texture of the little pieces of peanuts throughout!

Speaking of peanut butter, for those with peanut allergies, I’d recommend you use crunchy sunflower seed butter or soynut butter. You can also substitute the peanut butter for another nut butter, like almond or cashew.

As these crunch bars are based around chocolate, PLEASE make sure you choose a high-quality chocolate bar (baking style or standard) or chocolate chips. I used my favorite dairy free chunks, which I regularly eat on its own.

For those who want to keep this completely sugar-free, use your favorite sugar free BAKING bar or chips. Simply melting a generic sugar-free candy bar won’t yield the results you are after.

Also, for the maple syrup, swap it for this sugar-free alternative. While not as good as the original, it’s the best sugar-free syrup when used IN recipes.

STORING CRUNCH BARS

Like any candy or chocolate bar, crunch bars can be stored at room temperature, in a sealable container. They will keep fresh for up to 2 weeks, but I promise you, they will NEVER last that long!

They are also freezer friendly, so wrap up a few and store away to enjoy when the chocolate cravings strike! Wrap individual bars in parchment paper and place them in ziplock bags. They will freeze well for up to 6 months.

CAN I MAKE CRUNCH BARS KETO AND PALEO?

Yes! I have made a keto and paleo option for this recipe. It uses nuts and seeds instead of the cereal, and also keto-approved chocolate and syrup.

MORE HOMEMADE CANDY BAR RECIPES

Homemade Twix Bars
Snickers Bars
Mars Bars
Kit Kat Bars
Bounty Bars

Watch the step-by-step video below!

The BEST Homemade Crunch Bars

4.99 from 2798 votes

No Bake homemace crunch bars using just one bowl, 5 ingredients and less than 2 minutes! This quick and easy snack or dessert is naturally gluten free, vegan, dairy free and can be made sugar free!

Servings: 20 bars

Prep: 2 minutes mins

Cook: 1 minute min

Total: 3 minutes mins

Rate This Recipe

Equipment

Mixing bowl
Spatula
Peanut Butter
Keto Maple Syrup
Paleo Vegan Chocolate Chips

Ingredients

▢ 3 cups crispy rice cereal
▢ 1 1/2 cups chocolate chips
▢ 1 cup peanut butter can substitute any nut or seed butter
▢ 1/2 cup maple syrup
▢ 1/4 cup coconut oil can sub for grass fed butter

Instructions

Line an 8 x 8-inch baking dish or deep baking tray of choice with parchment paper and set aside.
Add crispy rice cereal into a large mixing bowl and set aside. In a microwave safe bowl or stovetop, combine all your other ingredients and heat until melted. Remove from microwave/off stove and whisk until completely incorporated.
Pour the chocolate/peanut butter mixture over the crispy rice cereal and mix until combined. Pour into the lined baking dish and refrigerate until firm (at least an hour).
Remove and cut into bars.

Notes

TO STORE: Crunch bars can be stored at room temperature, in a sealable container. They will keep fresh for up to 2 weeks.

TO FREEZE: Wrap individual bars in parchment paper and place them in ziplock bags. They will freeze well for up to 6 months.

Also try- Keto Crunch Bars

Nutrition

Serving: 1barCalories: 142kcalCarbohydrates: 16gProtein: 4gFat: 10gSodium: 69mgPotassium: 105mgFiber: 1gVitamin A: 30IUVitamin C: 1mgCalcium: 30mgIron: 1mgNET CARBS: 15g

Course: Dessert

Cuisine: American

Author: Arman Liew

Tried this recipe?Give us a shout at @thebigmansworld or tag #thebigmansworld!

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