If Crunch Bars were your favorite candy as a kid, then you are going to love my modernized, healthy take on the crispy chocolate bars that you know and loved. My Homemade Healthy Crunch Bars use only seven simple ingredients, and are dairy-free, gluten-free, and vegan friendly! If you're someone who just can't live without their daily (or weekly) candy bar, then you'll love this recipe as a healthier alternative day-to-day!
Equipment
- 1 8x8 Baking Dish I love this set of 3 from Crate & Barrel!
Ingredients
For the Crunch Bars
- 2 ¾ Cups Crunchy Cereal I use my favorite Lovebird Cereal to keep this recipe grain-free!
- 1 ½ Cups Dairy-Free Chocolate Chips
- ⅓ Cup Maple Syrup
- 2 Teaspoons Vanilla Extract
- 1 Cup Creamy Peanut Butter
- 3 Tablespoons Coconut Oil
For the Topping
- ⅓ Cup Dairy-Free Chocolate Chips
- 1 Tablespoon Coconut Oil
- 1 Small Handful Sea Salt Flakes for garnishing
Instructions
- Start by lining an 8x8 baking dish with parchment paper and set aside. You may want to spray the dish first with a little oil, so that the parchment paper sticks to it.
- Next, add your cereal to a large mixing bowl and set aside.
- In a small saucepan on the stove, add in all of the remaining crunch bar ingredients and heat them on medium-low heat until they're fully melted. Then, turn the heat off and remove the pot for the stove.
- Pour the melted crunch bar mixture over the cereal and mix to combine.
- Transfer the mixture to a baking dish and use a spatula to smooth the mixture out, so it fully coats the dish.
- Next, prepare the chocolate topping.
- Add the chocolate chips and coconut oil to a small bowl and microwave for 2, 30-second increments until it's fully melted.
- Drizzle the chocolate evenly on top of the baking dish and then sprinkle with a hint of sea salt.
- Freeze for one hour or refrigerate for two hours, or until the bars are solid.
- Once they're hard, slice into bars (16 regular sized, or 12 jumbo) and enjoy! These bars stay good in the freezer for up to two weeks.
Calories: 261kcal | Carbohydrates: 23g | Protein: 5g | Fat: 19g | Saturated Fat: 9g | Polyunsaturated Fat: 2g | Monounsaturated Fat: 4g | Sodium: 94mg | Potassium: 111mg | Fiber: 2g | Sugar: 15g | Calcium: 42mg | Iron: 2mg
Did you make this recipe?
I’d love to see what you made - tag @kalejunkie
in your posts and I’ll re-share!
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