Homemade Crunch Bars
These homemade crunch bars taste identical to the Nestle Crunch bars although I think the homemade ones are better. Plus you can make all kinds of different kinds of crunch bars with different chocolate. :) You only need two ingredients! They are super easy to make, if I can do it, you can do it.
Servings: 4 people
Silicone Granola Bar pan or Candy Bar pan
Silicone Mat or parchment paper (optional, if you don't have the candy bar mold)
- 1/2 cup of chocolate doesn't have to be exact (chocolate bars, chocolate chips, candy melts) (110g)
- 1/2 cup Rice Krispies or Crisped Rice doesn't have to be exact (13g)
Begin by melting your favorite kind of chocolate. You can melt it in the microwave in a microwave-safe bowl using the defrost mode for 45 seconds then stir the chocolate, then defrost for 45 seconds, until melted. Or use the standard high setting for 25 seconds, stirring in between.
You may also use the double boiler method. Place the bowl of chocolate on top of a small pot with water in the bottom. Set the burner to medium heat and as the water heats up the steam will warm the bottom of the bowl gently melting the chocolate.
Gently mix together the crisped rice (Rice Krispies) in the bowl of melted chocolate. Fold and stir gently until all incorporated.
Evenly spoon the crunch bar mixture into your candy bar molds, making them as thick as you like. I like them fairly thin about 1/4 of an inch. Smooth out the top a bit with the back of the spoon or narrow spatula. Then chill them in the fridge for 30 minutes. If you don't have a candy bar mold, just spoon the chocolate mixture onto a sheet pan or cookie sheet lined with parchment paper and shape them how you like.
Once they are chilled and the chocolate has set. Remove one from the mold and eat it! Notice that classic crunch. Enjoy!
Store them in the pan in the fridge, or remove them and store them in a single layer in a plastic bag. You can individually wrap them in parchment paper as well if you like.
The nutritional facts will vary depending on the type of chocolate you use.