Homemade Crunch Bars
Learn how to make Homemade Crunch Bars at home with just 2 simple ingredients! These organic Crunch Bars are crispy chocolate bars that 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 Salted Almond Dark Chocolate Bars, Homemade Twix Bars, Chocolate Cream Drops, Homemade Marshmallows Without Eggs, or Healthy Chocolate Peanut Butter Cups.
A Quick Look At The Recipe
- Recipe Name: Homemade Crunch Bars
- Ready In: 15 minutes
- Makes: 4 chocolate bars
- Main Ingredients: dark chocolate, puffed quinoa
- Flavor Profile: rich chocolatey with a crunch
- Dietary Info: vegan, gluten free, eggless, no seed oils
- Difficulty: Easy!
- Why You’ll Love It: better than store bought with 5 different flavor variations
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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 this chocolate crunch bars recipe because they are healthy-ish. Made with organic dark chocolate and puffed quinoa in place of rice, these are the best homemade crunch bars!
- Easy AF: This recipe is so easy! It probably takes you less time to make it than it would to run to Whole Foods to buy candy.
Nestle 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 at school as my mom didn't let us have candy often.
But, with this recipe for homemade Nestle Crunch Bars I don’t need to swipe change or secretly buy candy anymore. Instead, I just mix up 2 ingredients and wait for it to set while I snuggle a Pug. My, how times have changed!
While many people's “homemade crunch bars” use peanut butter, mine does not. Because, people, peanut butter (smooth peanut butter or crunchy peanut butter) is not in real crunch bars! And, almond butter doesn't belong either! So I don't know why people think they need to put nut butter of any kind in a my favorite candy bar. Not cool, in my opinion.
But, if you are looking for peanut butter candy, check out Puppy Chow Candy Clusters, Easy Vegan Peanut Brittle Without Corn Syrup, or Healthy Chocolate Peanut Butter Cups.
Ingredients
- Dark Chocolate: I use organic mini dark chocolate chips for ease. These specific ones have no stabilizers, so they are great for melting! You can also use a chopped dark chocolate bar as well.
- Puffed Quinoa: I use organic puffed quinoa in place of puffed rice in these homemade crunch bars recipe. The puffed quinoa makes these incredibly crispy crunch bars!
*For a full list of ingredients and measurements, visit the recipe card below.
Flavor Variations
I love making these a little more “adult” by adding fruits, nuts, and sea salt. Check out some of my flavor variations that I make often!
- Raspberry Sea Salt: Add in 1/4 cup freeze dried raspberries with the quinoa. Then sprinkle with flaky sea salt after filling the molds. If you like my Strawberry Chocolate Bars, you'll love this flavor variation!
- Cashew Crunch: Add in 1/4 cup chopped cashews with the puffed quinoa.
- Salted Almond Espresso: Add in 1 teaspoon of espresso powder and 1/4 cup chopped almonds with the puffed quinoa. Then sprinkle with flaky sea salt after filling the molds.
- Orange Zest Ginger: Add the zest of 1 orange into the chocolate along with 1/4 cup of candied ginger pieces and fold in with the quinoa.
Baker’s Tips
- I use organic dark chocolate, but you can also use milk chocolate chips if you prefer or want a more traditional flavor.
- I’m using organic puffed quinoa, but organic puffed rice or crispy rice cereal also works (which is just like rice krispies, but you can find organic options). 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! Check out my post How to Temper Chocolate for Candy Making for more info.
- If you don’t temper the chocolate, make sure you are using a heatproof microwave-safe bowl (like glass) to melt. You may need to store in the refrigerator 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).
How to Make Homemade Crunch Bars
- In a heatproof large mixing 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 melted chocolate mixture 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.
- 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).
Homemade Crunch Bars FAQ’s
Yes! These taste just like the classic. But, I'm using dark chocolate, as I prefer dark over milk. If you want to make them taste more nostalgic, just like Nestlé Crunch bars, use milk chocolate.
Yes, feel free to substitute milk chocolate if you prefer!
Yes! I do not use any peanut butter or nut butter in this homemade crunch bar recipe. Peanut butter is not in classic crunch bars, so I don't put it in mine!
I like to use puffed quinoa. But, puffed rice cereal (rice krispies) also works. Any puffed cereal that is crunchy will really give you a good result, so you can use what you want.
If you don't temper the chocolate, then the crunch bars aren't setting because they are too warm. Pop them in the fridge or freezer to set. And, you'll want to store them in the refrigerator if you don't temper, this will keep them firm.
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).
Yes, store in an airtight container in the freezer for up to 3 months.
Better Than Store Bought
Making your own homemade candy bars is so much better than store bought! While many store bought chocolate bars contain ingredients like soy lecithin, corn syrup, natural or artificial flavors, or palm oil, you can easily avoid all these things by making favorites at home!
Some of my other favorite nostalgic candies that are so much better than store bought include: Vegan Dark Chocolate Mini Peanut Butter Cups, Healthy Almond Joy Bars, Vegan Snickers Bars, Homemade Cherry Marshmallows, Peanut Turtle Candy or Homemade Caramel Sauce with Bone Broth. Try them for your next baking adventure!
More Chocolate Bar Recipes
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Homemade Crunch Bars
Equipment
- Digital Food Scale
- Heatproof Mixing Bowl
- Small Pot (optional)
- Chocolate Thermometer (optional)
- Chocolate Bar Molds
Ingredients
- 12 ounces mini dark chocolate chips
- ½ cup puffed quinoa
Instructions
- In a heatproof large mixing 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 melted chocolate mixture 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
- 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! Check out my post How to Temper Chocolate for Candy Making for more info.
- If you don’t temper the chocolate, make sure you are using a heatproof microwave-safe bowl (like glass) to melt. You may need to store in the refrigerator 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).
- High Altitude — Follow the recipe as noted.
Nutrition
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I will never buy chocolate bars again, these are so good!