Homemade Crunch Candy Bars

Prep Time: 2 mins

Cook Time: 5 mins

Total Time: 7 mins

Servings: 8 Full Sized Candy Bars

Cuisine: American

Course: Dessert, Candy

Description

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.

Ingredients

2 Cups of Semi-Sweet Chocolate Chips
2 Teaspoons of Coconut Oil
1/8 Teaspoon of Salt
1 1/2 Cups of Brown Rice Crisp Cereal

Equipment

Saucepan
Liquid Measuring Cup
Measuring Spoons
8X8 Baking Dish or 8 Ramekins
Spoon
Unbleached Parchment Paper
Non Toxic Knife
Non Toxic Cutting Board
Airtight Container

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.