Homemade Crunch Bars Recipe
These homemade crunch bars combine crispy puffed rice with rich milk chocolate and a touch of malted milk powder, creating a delicious dessert reminiscent of the classic Nestlé Crunch®. This easy recipe yields candy bars that are perfect for snacking, gifting, or as a nostalgic treat.
Equipment
- Flexible spatula
- Offset spatula
- Pizza wheel
- Parchment paper
Ingredients
- 3 heaping cups finely chopped 33% milk chocolate
- 1 1/2 cups puffed rice cereal
- 2 tablespoons malted milk powder optional; omit for gluten-free/vegan
Instructions
- Prepare the Chocolate Base: Temper the milk chocolate following a tempering guide or standard instructions.
- Mix Ingredients: Stir the puffed rice cereal and malted milk powder into the melted chocolate until evenly coated.
- Shape the Mixture: Spread the mixture into an 11-inch square on a parchment-lined cutting board using an offset spatula. Refrigerate until the chocolate loses its sheen and sets, about 3 minutes.
- Cut the Bars: While the chocolate is still slightly soft, score the square into 10 bars (5 1/4 by 2 inches each) with a pizza wheel.
- Final Refrigeration: Refrigerate until the bars fully harden, about 15 minutes.
- Store: Wrap each bar in foil and store in an airtight container. They can be kept at room temperature for up to 1 month, in the refrigerator for up to 2 months, or in the freezer for up to 6 months.
Notes
For Gluten-Free or Vegan Adaptation: Omit the malted milk powder and ensure the chocolate and puffed rice used are certified gluten-free and vegan.
Variation: For a smaller, popcorn-style candy, reduce the puffed rice to 1 cup and drop spoonfuls of the mixture onto parchment-lined sheets.
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