Homemade Crunch Bars
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Learn how to make organic Crunch Bars at home with just 2 simple ingredients! These homemade Crunch Bars are so much better for you than store bought.
If you’re looking for more nostalgic candy, check out some of my other favorites like Healthy Almond Joy Bars, Vegan Snickers Bars, or Healthy Chocolate Peanut Butter Cups.
Table of Contents
Crunch bars were one of the candy bars I loved as a kid. Crispy, crunchy, and full of chocolate. I used to steal change off my dad’s dresser so I could secretly buy candy from the nun that sold it in the hallway by the bathroom at school! Yes, it all sounds so bad and it was!
While I grew up going to a catholic school, it wasn’t because we were religious, but just because we lived on the south side of Chicago and it was the best school in walking distance. I don’t really know if that nun was supposed to be selling candy or if the other nuns knew she did. But in order to buy it, you had to raise your hand at lunch to ask to go to the bathroom and then you could leave the cafeteria and duck down the hallway to see the candy nun. Maybe it was all part of the rush, stealing money from dad, sneaking off to get candy, and then eating that forbidden candy on a day my mom deemed as a no sweets day. Haha, those are my memories of Crunch Bars!
But, with this recipe for homemade Crunch Bars I don’t need to swipe change, sneak down a dark hallway, or buy it from a secret candy selling nun. Instead, I just mix up 2 ingredients and wait for it to set while I snuggle a Pug. My, how times have changed!
Why You’ll Love This Recipe
Organic: While the traditional Crunch Bars are made with soy, natural flavor, and milk — these homemade Crunch Bars are made with only two organic ingredients and are naturally vegan.
Naturally Vegan: The traditional candy bar is made with milk chocolate, but I make these with dark chocolate so they’re naturally vegan and dairy free. You can use milk chocolate if you prefer or want it more classic.
Healthy-ish: My favorite word! I love these Organic Crunch Bars because they are healthy-ish. Made with organic dark chocolate and puffed quinoa, they have antioxidants and added protein from the quinoa. It’s also a lower GI carb than rice, but it gives this candy that same iconic crunch when paired with chocolate.
Easy AF: This recipe is so easy! It probably takes you less time to make it than it would to run to the store to buy candy.
Ingredients
- Dark Chocolate: I use organic mini dark chocolate chips. These specific ones have no stabilizers, so they are great for melting!
- Puffed Quinoa: I use organic puffed quinoa in place of puffed rice. Quinoa has a lower GI index making it a healthier carb than rice. If you want to use puffed rice instead you can do that too.
Tools Needed
- Scale: I always use a digital food scale for the best results.
- Heatproof Mixing Bowl: Make sure to have a heatproof mixing bowl for melting chocolate. I use glass. But if you’re using a double boiler, metal also works.
- Small Pot: If you’re going to temper the chocolate then you’ll need a small pot for a double boiler. This part is optional, and you could melt the chocolate in the microwave if you prefer.
- Chocolate Thermometer: I temper the chocolate for this recipe, so I use a chocolate thermometer. This part is optional.
- Chocolate Molds: I use chocolate bar molds for this recipe to make 4 ounce chocolate bars. If you have other smaller molds, you could make mini squares too.
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Step by Step Instructions
Step 1
In a heatproof bowl, add 80% of the mini chocolate chips. Melt, using a doubler until the chocolate reaches 115°F. Add in the remaining 20% of chocolate and stir to combine completely. Allow the chocolate to come down to 91°F. (If you are not tempering, then you can just melt all the chocolate together in a heatproof bowl in the microwave doing 30 second intervals, stirring between each one to prevent burning).
Step 2
Add in the puffed quinoa and stir to combine completely.
Step 3
Transfer the chocolate to the candy bar molds and spread evenly.
Step 4
Allow the chocolate to set. You can do this at room temperature or speed it up by placing in the fridge or freezer. I transfer my chocolate bars to a baking sheet so it’s easier to move them without spilling them out!
Step 5
You can wrap in foil or store in an airtight container. Store in a cool dry place or in the fridge (if you do not temper).
Baker’s Tips
- I use organic dark chocolate, but you can also use milk chocolate if you prefer or want a more traditional flavor.
- I’m using organic puffed quinoa, but organic puffed rice also works. Use whichever you prefer!
- Tempering the chocolate is optional. If you’re making for gifts then I recommend tempering, if you’re just going to eat them all, then I say skip it!
- If you don’t temper the chocolate, you may need to store in the fridge to prevent sweating.
- The best way to store chocolate is wrapped in foil or in an airtight container in a cool dry place (or in the fridge).
FAQ’s
Yes, feel free to substitute milk chocolate if you prefer!
No, this is optional. Personally, I don’t temper the chocolate unless I’m gifting. Because if I’m just eating it, then it doesn’t matter! You’ll just have store it in the fridge if you don’t temper it.
If you temper the chocolate then it’s best stored in a cool, dry place (like your pantry). If you don’t temper it you may need to store in the fridge. You can wrap chocolate bars in foil or put in an airtight container (I prefer to use glass).
Craving More?
Homemade Crunch Bars
Equipment
- Small Pot (optional)
- Chocolate Thermometer (optional)
Ingredients
- 12 ounces mini dark chocolate chips
- ½ cup puffed quinoa
Instructions
- In a heatproof bowl, add 80% of the mini chocolate chips. Melt, using a doubler until the chocolate reaches 115°F. Add in the remaining 20% of chocolate and stir to combine completely. Allow the chocolate to come down to 91°F. (If you are not tempering, then you can just melt all the chocolate together in a heatproof bowl in the microwave doing 30 second intervals, stirring between each one to prevent burning).
- Add in the puffed quinoa and stir to combine completely.
- Transfer the chocolate to the candy bar molds and spread evenly.
- Allow the chocolate to set. You can do this at room temperature or speed it up by placing in the fridge or freezer. I transfer my chocolate bars to a baking sheet so it’s easier to move them without spilling them out!
- You can wrap in foil or store in an airtight container. Store in a cool dry place or in the fridge (if you do not temper).
Video
Notes
Nutrition
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