These delicious homemade vegan crunch bars are made with just 2 simple ingredients. Crunchy puffed rice cereal and rich decadent chocolate combine to create this candy bar treat.
I’ve always had a thing for crunchy chocolate bars. Of course the classic crunch bar that this recipe is based on was always a hit with me. And then there’s another one in South Africa called a TV Bar that also combines puffed rice cereal and chocolate. Oh My.
And it’s so easy to make your own! So you don’t have to worry about whether you can get a vegan crunch bar, you can just make it.
Just 2-ingredients and 15 minutes and you have yourself all the crunch bars you could want.
Well, all the crunch bars you could ever want for the week. The following week you might need more.
We love crunch bars so much that we also have a recipe for mint crunch cups. It’s basically like this, but with added mint flavoring and made in cupcake liners!
How To Make Homemade Crunch Bars
You will find full instructions and measurements in the recipe card at the bottom of the post. This is a summary of the process to go along with the process photos.
- Melt chocolate in the microwave. Heat in 30-second intervals bringing it out to stir every 30-seconds until melted.
- Add puffed rice cereal. Fold into the melted chocolate.
- Transfer to an 8×8 square dish. The dish should be sprayed with non-stick spray and lined with parchment paper so there is overhang on each side. Transfer the chocolate mix and smooth down.
- Refrigerate to set. Place the dish into the fridge to set.
- Cut into bars. When it’s set, remove the chocolate from the dish using the parchment paper overhang. Cut into bars and enjoy!
Recipe Notes and Tips
Vegan chocolate. It’s best to use a high quality good tasting vegan chocolate bar (roughly chopped). We often use Lindt as some of their dark chocolate is vegan by ingredient. You can also use vegan chocolate chips but make sure you use a brand that you know will melt down and re-set well.
Puffed rice cereal. Rice krispies may not be technically vegan in some countries because of the way their Vitamin D is sourced, but you can certainly use an alternative brand of puffed rice cereal. If you’re gluten-free then make sure you use a gluten-free brand of puffed rice cereal.
Storing and Freezing
These bars store very well in the fridge in an airtight container for up to 2 weeks. They are also freezer friendly for up to 3 months.
More Vegan Chocolate Recipes
- Vegan Snickers
- Vegan Twix
- Vegan Bounty Bars
- Vegan Chocolate Truffles
- Vegan Peanut Butter Cups
- Vegan Peppermint Patties
Did you make this recipe? Be sure to leave a comment and rating below!
Vegan Crunch Bars
Ingredients
- 3 cups Vegan Chocolate (Chopped) or Vegan Chocolate Chips (525g)
- 2 cups Puffed Rice Cereal (70g)
Instructions
- Spray an 8×8 square dish with non-stick spray and line it with parchment paper so that there is an overhang on either side.
- Add the chocolate to a microwave safe bowl and microwave it in 30-second intervals bringing it out to stir every 30-seconds until melted.
- Add the puffed rice cereal and fold it into the melted chocolate.
- Pour out into the prepared 8×8 square dish and smooth down.
- Place into the fridge to set.
- When set remove it from the dish using the parchment paper overhang. Cut into 10 neat bars.
Notes
- Vegan chocolate. It’s best to use a high quality good tasting vegan chocolate bar (roughly chopped). You can also use vegan chocolate chips but make sure you use a brand that you know will melt down and re-set well.
- Puffed rice cereal. Rice krispies may not be technically vegan in some countries because of the way their Vitamin D is sourced, but you can certainly use an alternative brand of puffed rice cereal. If you’re gluten-free then make sure you use a gluten-free brand of puffed rice cereal.
- Storing and Freezing. These bars store very well in the fridge in an airtight container for up to 2 weeks. They are also freezer friendly for up to 3 months.
- This recipe was first published in June 2016. It’s been updated with new photos and text.
Great recipe!! I made these and took them out of the fridge a few hours later and it was hard to cut them in a perfect shape, but boy are these yummy!!!
Will be making them again, for sure 🙂
Hello Alison.
I doubled the ingredients, and found I had to add a bit more of the puffed rice. I also used wholegrain puffed rice.
My partner absolutely LOVED them. I had to hide them, bc I made them for Easter for my work.
I LOVE your recipes!
THANK YOU.????
Thanks for sharing Bron! So glad they were a hit!
I LOVE this simple recipe. I make it all the time. It’s a fun way to mix up bits of chocolate bars in different flavors and experiment. I used an organic peppermint dark chocolate and it was fabulous. I’ve also done 1 c rice crisp cereal and 1 c rolled oats and it was really awesome. Thanks for this recipe!
That’s awesome Jill! I love the idea of trying it with rolled oats too. Thanks for sharing!
Hi is there anything I can sub chocolate with? Thank You. Anna
Hi Anna, no there’s not really anything I can think of that would work as a sub for the chocolate.
Sub with carob!
I don’t have a microwave. Can you tell me the best way to melt the chocolate?
Thank you.
You can do it using a double boiler or if you don’t have a double boiler, by placing the chocolate in a heat safe bowl over a pot of gently simmering water. The bottom of the dish should not touch the water.
Yummy! I drizzled the top with melted Peanut Butter!
Awesome! 🙂
I like your recipe and I made chocolate crunch bars but it wasn’t vegan. #1 I used Kashi original cereal because after trips to three different grocery stores I couldn’t find brown rice cereal. I want the fiber. I also doubled the amount of cereal per your recipe so not too chocolatey. That’s just my taste. I do the same thing with toll house cookies(half the chocolate or double everything else). #2 I used sugar free chocolate. I pinned your recipe because it was super simple and easy but tweaked it because chocolate crunch is my absolute favorite candy. Halloween is coming and I won’t have to ask my grandsons for their crunch bars????
Very good, I just made this with unsweetened puffed rice from a local organic shop, so I added some coconut sugar to get a little sweetness in there. I now realise I have a jar of chopped date pieces, and so I’ll be making this again using chopped date pieces instead of the coconut sugar as it might add interesting texture. We’ll have to see XD
Hi Barb! Yes, if your chocolate isn’t that sweet then extra sweetness might be a good addition. I usually use a pretty sweet brand of dark chocolate. I think chopped date pieces might be delicious in this! Thanks for sharing and the great review. 🙂
Hello!
What sort of chocolate do you use? I ask because I have had issues with some being a bit too melty and messy. I wonder if I could use baking chocolate and add a bit of sweetener to it?
Or make a concoction using cocoa powder? I need something for a bake sale and I would think these might travel well. Thanks for the recipe, I love easy ones!
If you want to have a go at making your own chocolate, I have a recipe for that with my raw chocolate hazelnut cups. I don’t have a favored brand of chocolate to melt down, I think when I made these I used Lindt, some of their dark chocolate is vegan. The issue is though that it doesn’t travel all that well, because the chocolate isn’t tempered once it’s been melted down. It’s not hard to do apparently but it’s also not something I’ve really experimented with so far. So far as using baking chocolate, that might be fine, but also not something I’ve done so I can’t advise. All the best! 🙂
Delectable and simple
Would you believe that last night I had a sudden desire for a treat like this, and today (before reading this post!) I went to the store looking for puffed rice … and they didn’t have any 🙁 boohoo
I’ll try another store soon, can’t wait to make them
XOX
Haha! What perfect timing! Hope you find puffed rice next time – I’m wishing for these in your very near future! ?❤️