These homemade crunch bars taste better than store bought, are easy to make with only 3 ingredients and have the same crispy, chocolaty taste as your favorite candy bar!

This candy recipe satisfies any chocolate craving just like my rocky road candy, homemade Twix bars or Snickers recipe!

Five pieces of homemade crunch bars stacked on the counter.

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Chocolate Crunch Bars

If you love Nestle Crunch bars, you will love these homemade crunch bars inspired by the popular candy! Similar to my 3 Musketeers Cool Whip candy recipe they are an easy no-bake dessert with only 3 ingredients and ready in 20 minutes.

Rich, chocolaty and crunchy they are the best parts of my peanut butter balls with rice krispies but more simple to make with minimal ingredients like my 3-ingredient chocolate fudge. They are perfect to whip up when the craving strikes!

Why I Love This Recipe

  • Best texture: These no bake chocolate peanut butter crunch bars have it all – a smooth and creamy texture and when you take a bite they are crispy and crunchy!
  • Easy to make: Rice crispy chocolate bars are ready to eat in only 20 minutes. A chocolate lovers dream!

3 Simple Ingredients

Peanut butter and chocolate chips ina microwave safe bowl.

Find the full printable recipe with specific measurements below.

  • Chocolate chips: Use high quality baking chocolate chips. I use semi-sweet chocolate chips from Guittard but Ghiradhelli is another favorite.
  • Rice Krispies: The cereal adds the crunch part to the homemade candy bar. Use original rice crispy cereal or your favorite brand, gluten-free if necessary.
  • Peanut butter: I used smooth peanut butter but you can use crunchy peanut butter or even cashew butter, almond butter or other nut butter.

Optional: Add some flaked sea salt on top before freezing for the best homemade crunch bars.

How to Make Homemade Crunch Bars

Place chocolate chips and peanut butter in a medium sized, microwave-safe bowl. Melt in the microwave in 30-second intervals, stirring between each interval. When the melted chocolate mixture is smooth, add crispy rice cereal and stir well.

Stirring rice crisp cereal into melted chocolate in a white bowl.

Spread into prepared 8×8 inch baking pan. Freeze for 15 minutes then cut the rich, chocolaty crisp candy bar treats into 8 pieces.

White bowl with melted chocolate and rice krispies cereal stirred together.

Recipe Tips and Variations

  • Crispy vegan chocolate bar: Dairy free semi-sweet chocolate chips or dark chocolate chips are readily available at most grocery stores.
  • Milk chocolate chips: Swap milk chocolate chips for semi-sweet chocolate chips for a more authentic crunch bar.
  • Gluten-free: Rice Krispies contain malt which is not gluten-free. If you need a gluten-free candy bar, check the package ingredients of the crisp rice cereal you are using. Barbara’s, Nature’s Path and Whole Foods all sell a gluten-free crisp cereal.
  • Nut-free dessert: Instead of peanut butter try sunbutter (or any other seed butter).
  • Gifting. I love to package these with some crockpot peanut clusters in a clear plastic bag with a festive ribbon at the holidays!
Homemade crunch bars cut into pieces on parchment paper.

Need more candy recipes? Try these homemade PayDay candy bars, my rolo pretzel recipe, homemade toffee or copycat Almond Joys recipe!

More Chocolate Candy Recipes

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Homemade Crunch Bars

4.88 from 31 votes
Recipe by: Jamielyn Nye
Prep Time: 5 minutes
Freezing Time: 15 minutes
Total Time: 20 minutes
Servings: 8
These homemade crunch bars taste better than store bought, are easy to make with only 3 ingredients and have the same crispy, chocolaty taste as your favorite candy bar!
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Ingredients 

  • 1 ½ cups chocolate chips
  • ⅓ cup peanut butter
  • 1 cup rice krispies
  • flaked sea salt, optional

Instructions

  • Prepare baking dish: Line an 8×8 square baking dish with parchment paper.
  • Melt chocolate and peanut butter: Place 1 1/2 cups chocolate chips, and 1/3 cup peanut butter in a medium sized, microwave-safe bowl. Melt in the microwave in 30-second intervals, stirring between each interval.
  • Add rice krispies: When chocolate is smooth and melted, add 1 cup rice krispies and stir well.
  • Spread in pan: Spread into prepared pan, dust with flaked sea salt (if desired.)
  • Freeze: Freeze for 15 minutes. Cut into 8 bars.

Last step: Please leave a comment and rating after you make the recipe.

Notes

Gluten-free: To make these gluten free, make sure you’re using a gluten-free krispie. You can also use puffed rice quinoa for a healthier option.
Mix-in’s: Feel free to add in mixed nuts or dried fruit. Use a little less cereal. 
Storage: Place crunch bars in a freezer safe container and store in the freezer until ready to serve. 

Nutrition

Calories: 251kcal, Carbohydrates: 28g, Protein: 4g, Fat: 14g, Saturated Fat: 6g, Polyunsaturated Fat: 1g, Monounsaturated Fat: 3g, Trans Fat: 0.1g, Cholesterol: 5mg, Sodium: 88mg, Potassium: 65mg, Fiber: 1g, Sugar: 23g, Vitamin A: 308IU, Vitamin C: 2mg, Calcium: 45mg, Iron: 2mg

Nutrition provided is an estimate. It will vary based on specific ingredients used.

Recipe FAQs

How to store no bake homemade crunch bars?

I recommend storing crunch bars in the freezer in a freezer safe container for up to 3 months. They soften if you store them at room temperature. If you are planning to eat them within a few days, you can also safely store them in the refrigerator.

What chocolate chips are best to use?

I love to use high quality semi-sweet chocolate chips such as Guittard or Ghirardelli. You can also use milk chocolate chips for a more authentic crunch chocolate bar.

If you have a special dietary requirement such as low carb or refined sugar-free, that can also be accommodated by using a no-sugar added chopped chocolate bar or natural chocolate bar. For a vegan options, use a vegan chocolate chip that is dairy free.

Can I double the recipe?

Yes! Use the same size pan for an extra thick homemade crunch bar or spread it out in a 9×13 pan.

Can I omit the peanut butter?

You can skip the peanut butter for a plain chocolate crunch bar. I recommend using 2 teaspoons of coconut oil or shortening when melting the chocolate chips.