As a mom and recipe developer, I’m always testing better-for-you treats that my kids will actually enjoy—and these Chocolate Crunch Bars were an instant hit with my daughters! I love that they’re made with just 5 simple, wholesome ingredients and happen to be nut-free, dairy-free, and gluten-free, making them a great option for a variety of dietary needs. There’s no baking involved—just a quick chill in the fridge before being topped with a luscious layer of dark chocolate. A sprinkle of flaky sea salt takes them over the top, striking the perfect balance between salty and sweet. This is a snack both grown-ups and little ones will reach for again and again!

Chocolate coated crunch bars with sea salt on top.

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The secret ingredient to level up the everyday crunch bar

Sure, a crunch bar is great and all with lots of chocolate and crisped rice but I often felt like I wanted another pop of flavor in there to really round out the candy bar. My choice - sunflower butter! It creates almost a rice krispie style bar which is then dunked in melted dark chocolate for an elevated crunch bar situation. Peanut butter or really any type of nut butter will work too but I prefer sunflower butter for this recipe which keeps it nut-free and allows my kids to bring them to school.

Crispy Chocolate Crunch Bar Ingredients and Substitutions

Sunflower Butter - As discussed above, this is the secret ingredient to level up these candy bars. Nut butter will work too but make sure to use the creamy-style kind.
Honey - Used to sweeten the filling. You can also use maple syrup but do not use granulated sugar as you need something liquid to help melt down the sunflower butter.
Puffed Brown Rice Cereal - This is the "crunch" in the crunch bars. I have found a box or bag in the cereal aisle at most grocery stores. You can also use brown rice crisps cereal but be sure to check the ingredients as many brands will add sugar to the cereal. That's not a huge deal but you might want to adjust the honey quantity so the filling is not overly sweet.
Dark Chocolate - I found that a high quality rich dark chocolate chip pairs perfectly with the crunchy nutty filling. Traditional crunch bars are made with milk chocolate which I find too sweet when you add the sunflower butter filling. Semi sweet chocolate would be a nice middle ground if you don't want to do dark chocolate!

Crunch bars coated with chocolate stacked on parchment paper.

Sunflower butter chocolate bars tips and notes

While these bars are super easy and straight forward to make, here are a few tips to ensure they're absolutely perfect:

Low heat - all you want to do is melt the sunflower butter and honey together which requires just a touch of heat. If the burner is too high, you risk burning the sunflower butter. Low and slow is the way to go!
Coat the puffed rice - like rice krispies, you want each and every one of those little grains of puffed rice to be coated in the sunflower butter mixture. I like to mix the puffed rice into the mixture in 1 cup increments so make sure everything is evenly mixed.
Work quickly - the goal is to get the puffed rice mixture into a baking dish while it's still warm. This makes it much easier to work with! If it has time to cool down, it can firm up which makes it hard to form into a shape. Once teh puffed rice is thoroughly coated, quickly start to press it into a square baking pan. I use a rubber spatula for this and gently press down to make sure there are no spaces. Be careful not to tightly pack as you don't want to crush the rice! The corners are tricky so pay a little more attention to those as well.

Puffed rice about to be mixed with melted sunflower butter in a large pot.

Sunflower butter crunch bars pressed into a square dish with parchment paper.

Slicing into bars - I prefer to let the bars chill for at least an hour in the fridge so guarantee they're cool all the way through. If they're still slightly warm, they are softer and the chocolate coating will melt. You need cooled firm bars for this recipe! Once cooled, use a thin sharp knife to cut them into rectangular bars. If you want to get creative, you can try cutting them into triangles or smaller bite-sized squares too.
The chocolate coating - what is a candy bar without chocolate?! In order to make a thin and smooth coating, I recommend adding 1 tablespoon of coconut oil to the chocolate which not only helps it melt but also thins it out a bit too. Use a fork or candy utensil to dunk the bar into the chocolate until it's fully submerged. Gently lift the bar up and allow the excess chocolate to run off before laying it down on a baking sheet or plate.
Sea salt is always a good idea - While the chocolate is still somewhat soft but not yet firm, sprinkle a pink of sea salt over each bar. Trust me, you won't regret it and it's an easy way to level up these bars even more!

Sunflower butter crunch bars cut into rectangles on a cutting board.

Puffed rice with sunflower butter bar being dipped into melted chocolate.

Chocolate Crunch Bars Frequently Asked Questions

How to store crunch bars?

Once the chocolate is set, you can store them in an airtight container or bag in the fridge for up to 2 weeks. They will keep out on the counter at room temperature but I find a nice chill is actually really good. You can also freeze them but I recommend doing this in small batches and adding some parchment paper in between each so they don't stick together.

Are these bars gluten free?

Yes, these bars are naturally gluten free when you use puffed brown rice cereal where the only ingredient is brown rice. As always, be sure to check package labels and ingredients.

Can I make the bars vegan?

Swap the honey with maple syrup to make them plant-based! Make sure you're using a dairy-free chocolate as well.

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