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–+ servings
homemade crunch bars on a plate on a white marble counter.

Homemade Crunch Bars

Mimi Council
Create your own organic crunch bars at home with this easy recipe. Say goodbye to store-bought candy and enjoy a healthier treat.
5 from 1 vote
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Prep Time 15 minutes
Total Time 15 minutes
Course Dessert
Cuisine American
Makes 4 bars
Calories 427 kcal

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

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! 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

Calories: 427kcalCarbohydrates: 58gProtein: 4gFat: 20gSaturated Fat: 12gTrans Fat: 0.2gCholesterol: 13mgSodium: 58mgFiber: 2gSugar: 53gVitamin A: 191IUVitamin C: 1mgCalcium: 99mgIron: 1mg
Want more recipes?Follow along on @mimisorganiceats for more inspiration!