Homemade Crunch Bars

Whipping up your own Homemade Crunch Bars is an incredibly rewarding and surprisingly simple endeavor, offering a delightful way to recreate that beloved crispy, chocolatey goodness right in your own kitchen. This recipe is your ticket to satisfying those cravings with an ingredient list you can trust.

You're going to adore these Homemade Crunch Bars for so many reasons, but primarily for their incredible, satisfying crunch and the sweet, classic chocolate flavor that transports you straight back to childhood. Unlike store-bought versions where ingredients can be a mystery, making them yourself allows you complete control over what goes in, ensuring a pure, wholesome treat. The delightful combination of crispy puffed rice cereal enveloped in a perfectly sweet base, all topped with a generous layer of melted chocolate, makes these bars utterly irresistible.

This recipe is also a fantastic way to save money compared to buying pre-packaged candy bars, offering that same delightful taste and texture for a fraction of the cost. Imagine the joy of presenting homemade treats made with love – perfect for lunchboxes, after-school snacks, or simply when you need a little pick-me-up. Ready to experience this delightful homemade sensation? Give these Homemade Crunch Bars a try; your taste buds (and your wallet) will thank you!

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Prep Time 20

Cook Time 5

Chilling Time 1

Total Time 1 15

Servings: 1 slab

Course: Dessert, Snack

Ingredients Equipment Method Notes

Ingredients

Base Ingredients

1 cup unsalted butter, melted
2 cups granulated sugar
1/2 cup light corn syrup
1 teaspoon vanilla extract
1 teaspoon salt
6 cups puffed rice cereal like Rice Krispies

Chocolate Topping

1.5 cups semi-sweet chocolate chips
2 tablespoons vegetable oil or other neutral oil

Equipment

9x13 inch baking pan
- Parchment Paper
Large Saucepan
Microwave-safe bowl
Spatula
Sharp knife

Method

Line a 9x13 inch baking pan with parchment paper, leaving some overhang on the sides. This will make it much easier to lift the cooled bars out of the pan. Lightly grease the parchment paper with a little cooking spray or butter.
In a large saucepan, combine the melted butter, granulated sugar, and light corn syrup. Place the saucepan over medium heat. Stir constantly until the sugar is completely dissolved.
1 cup unsalted butter, melted, 2 cups granulated sugar, 1/2 cup light corn syrup
Continue to cook the mixture, stirring occasionally, until it reaches a rolling boil. Once boiling, reduce the heat slightly to maintain a steady simmer and let it bubble for exactly 5 minutes. Be careful not to stir too vigorously during this stage.
Remove the saucepan from the heat. Stir in the vanilla extract and salt until well combined.
1 teaspoon vanilla extract, 1 teaspoon salt
Immediately add the puffed rice cereal to the hot mixture. Gently but thoroughly fold the cereal until it is completely coated with the syrupy mixture. Work quickly, as the cereal can start to absorb the liquid.
6 cups puffed rice cereal
Pour the cereal mixture into the prepared baking pan. Use the back of a greased spatula or your hands (lightly greased or dampened to prevent sticking) to press the mixture evenly and firmly into the pan. Ensure it's compacted well for solid bars.
In a microwave-safe bowl, combine the semi-sweet chocolate chips and vegetable oil. Microwave in 30-second intervals, stirring well after each interval, until the chocolate is smooth and completely melted. Alternatively, you can melt the chocolate using a double boiler.
1.5 cups semi-sweet chocolate chips, 2 tablespoons vegetable oil
Pour the melted chocolate over the pressed cereal mixture in the pan. Use a spatula to spread the chocolate evenly to the edges, covering the entire surface of the bars.
Place the pan in the refrigerator for at least 1-2 hours, or until the chocolate is completely firm. This allows the bars to set properly.
Once firm, lift the entire slab out of the pan using the parchment paper overhang. Place on a cutting board and slice into your desired bar shapes using a sharp knife. Enjoy your delicious Homemade Crunch Bars!

Notes

Store in an airtight container at room temperature for up to 5 days. For longer storage or in warmer climates, refrigerate for up to 2 weeks. Individually wrap and freeze for up to 2-3 months. Thaw at room temperature for 15-30 minutes before enjoying. No reheating needed.