Beautiful 2-ingredient dessert
These are the top reasons why we believe you're going to like this recipe:
- simple no-bake recipe
- the crunch is filled with chocolate and crunchy rice
- 2-ingredients needed only
- you can easily make it vegan by using a vegan chocolate
- only 5 active minutes of your time required for this one
- delicious homemade crunch bars that make a wonderful edible gift too
How to make Chocolate Crunch Bars at home
Chocolate Crunch Bar is one of those recipes where you won't need any cooking knowledge, plus they are made in minutes (+ some chilling time). You can find the whole recipe with the ingredient list below; here's a quick overview of making them for easier preparation.
- Melt the chocolate.
- Combine melted chocolate and puffed rice.
- Transfer the mixture into a prepared pan and spread evenly.
- Chill for at least one hour.
- Slice and serve.
Storing
Feel free to store these Chocolate Crunch Bars in an airtight container at room temperature for up to 14 days.
Try these tasty chocolate recipes too
- Chocolate Coconut Bars (No-Bake Bounty)
- Foolproof Chocolate Lava Cake
- Chocolate Swiss Meringue Buttercream Filled Cones
- Easy Chocolate Souffle
- Chocolate Brownie Cookies
- Chocolate Caramel Slices - no bake
Thanks to Spar Slovenija for all the amazing ingredients and for sponsoring this post.
METHOD
-
prepare the baking dish
Line a 20 cm x 10 cm (8-inch x 4-inch) deep baking dish with parchment paper with a few inches (or centimeters) of overhang off the sides.
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make the chocolate rice mixture
Add chocolate to a small bowl and microwave in intervals until melted or place in a heat-proof bowl and melt over a pot of simmering water. When the chocolate melts, stir to combine, add the puffed rice and mix using a spatula to combine everything together. Optionally add a pinch of salt. Using a spoon, spread the mixture evenly over the prepared baking dish, then press toward the bottom of the pan.
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chill and serve
Place the baking dish with the chocolate crunch bar mixture into a fridge. Leave to chill for an hour or overnight. Remove from the refrigerator, and cut into rectangles or 2 cm (1-inch) thick slices.
