Homemade Crunch Bars
Adrian Kim- 3 cups (90g) crispy rice cereal (like Rice Krispies®)
- 1 cup (150g) dry roasted peanuts (or almonds, pecans, or sunflower seeds)
- Optional: ½ cup mini marshmallows or chocolate chips
Binder:
- ½ cup (1 stick / 115g) unsalted butter
- ½ cup (120ml) light corn syrup (or brown rice syrup for GF)
- ½ cup (100g) granulated sugar
- ¼ tsp salt
- 1 tsp pure vanilla extract
Coating (Optional but Recommended):
- 1 cup (175g) semi-sweet chocolate chips
- 1 tsp coconut oil (for smooth melting)
💡 Pro Tips:
- Use fresh cereal—stale cereal won’t crisp up.
- Toast the nuts—enhances flavor and crunch.
- Line your pan—parchment paper makes cleanup effortless.
Step-by-Step Instructions (Crispy, Chewy, Foolproof)
1. Prep the Pan
- Line an 8x8-inch pan with parchment paper, leaving overhang on two sides.
2. Make the Binder
- In a large saucepan, melt butter over medium heat.
- Stir in corn syrup, sugar, and salt. Bring to a gentle boil.
- Boil 1–2 minutes, stirring constantly, until sugar dissolves and mixture is smooth.
- Remove from heat. Stir in vanilla.
3. Mix & Press
- Immediately add crispy rice cereal and peanuts. Stir gently until fully coated.
- Press firmly into prepared pan using a spatula or greased hands (press hard for chewy bars!).
- Cool 15 minutes.
4. Add Chocolate Coating (Optional)
- Melt chocolate chips + coconut oil in microwave (30-sec intervals, stir between).
- Spread evenly over cooled base.
- Sprinkle with flaky salt or extra nuts if desired.
5. Set & Slice
- Let chocolate set at room temp (or chill 10 mins).
- Lift out using parchment, then cut into 12–16 bars.
Serving Suggestions
- ☕ Classic: With coffee or cold milk
- 🎒 On-the-go snack: Wrap individually for lunchboxes
- 🎁 Gift idea: Pack in cellophane with a ribbon—perfect for teachers or neighbors
- 🍦 Decadent: Serve slightly warmed with vanilla ice cream
Make-Ahead & Storage Tips
- Room temperature: Keeps in airtight container up to 1 week.
- Fridge: Up to 2 weeks (chocolate stays firm).
- Freeze: Wrap bars individually; freeze up to 2 months.
Frequently Asked Questions
Q: Gluten-free?A: Yes! Use GF crispy rice cereal (like Nature’s Path or Barbara’s).
Q: No corn syrup?A: Substitute with brown rice syrup, honey, or maple syrup—but texture will be softer.
Q: Nut-free?A: Use sunflower seeds or pepitas—or omit entirely.
Q: Too hard or too soft?A: Hard = boiled binder too long. Soft = not boiled enough. Stick to 1–2 minutes of gentle boiling.
❤️ The Heart of the Treat
Homemade Crunch Bars aren’t just candy—they’re childhood joy, made mindful. They’re what you make when you want to share something sweet without the junk, or when you need a treat that feels both nostalgic and nourishing.
So melt that butter, stir that cereal, and press with care. Because the best snacks aren’t bought—they’re crispy, chewy, and made with love.
“Good candy doesn’t need a wrapper—it just needs rice cereal, chocolate, and someone hungry.” 🍫✨