Homemade Crunch Candy Bars
Rich semisweet chocolate surrounds crispy rice cereal, creating a classic candy bar with a smooth chocolate texture and satisfying crunch. Deep cocoa flavor balances the delicate toasted rice, delivering a sweet, chocolatey finish with every bite. Made with simple ingredients, these homemade candy bars avoid unnecessary artificial flavors and preservatives. Preparing them from scratch allows you to choose quality semisweet chocolate and organic crispy rice cereal without added seed oils.
American
Dessert, Candy
8 Full Sized Candy Bars
2 mins
5 mins
7 mins
Equipment
Saucepan
Measuring Spoons
8X8 Baking Dish or 8 Ramekins
Spoon
Unbleached Parchment Paper
Non Toxic Knife
Non Toxic Cutting Board
Airtight Container
Ingredients
2 Cups of Semi-Sweet Chocolate Chips
2 Teaspoons of Coconut Oil, Optional, Makes the chocolates softer
1/8 Teaspoon of Salt, Or more for a saltier taste
1 1/2 Cups of Brown Rice Crisp Cereal
Instructions
-
Line an 8 x 8 inch glass baking dish with unbleached parchment paper, leaving enough overhang on two sides to lift the chocolate out after chilling. (Crinkle the paper & flatten again to keep from rolling up)
-
Add the chocolate and coconut oil to a heavy bottom saucepan on medium low heat, stirring constantly. It can seize quickly. The coconut oil is optional, but since there are no preservatives I do keep the candy in the fridge and it helps the texture to be a softer consistency.
-
Once melted, stir 1/8 teaspoon fine sea salt into the melted chocolate until evenly distributed. (We thoroughly enjoy a little more salt for a fantastic sweet and salty flavor)
-
Gently fold in the crispy rice cereal until every piece is evenly coated with melted semisweet chocolate. (I personally love the crispies part and added a lot more rice puff cereal)
-
Transfer the chocolate mixture into the prepared baking dish and spread into an even layer, pressing gently with the back of a wooden spoon. Refrigerate for 30 minutes until the chocolate is completely firm and holds its shape.
-
Lift the chocolate from the baking dish using the parchment paper and transfer to a clean cutting board. Cut the chocolate into 8 equal rectangular candy bars and serve. (Or cut into minis if desired)
Notes
Tips:
Use quality semisweet chocolate with cocoa butter for a smooth, rich finish
Keep the mixing bowl and spoon completely dry so chocolate melts smoothly
Fold crispy rice in gently to preserve its light, satisfying candy bar crunch
Chill until fully firm before slicing to keep the bars neat and evenly shaped
Phase:
Luteal Phase- Semisweet chocolate provides some magnesium and offers a satisfying sweet treat during a phase when cravings may increase.
Season:
Winter- Rich semisweet chocolate and crispy rice create an indulgent homemade candy bar perfect for cooler weather.
Storage:
Refrigerator- Store candy bars in an airtight glass container for up to 7 days.