Chocolate Crunch Bars (Gluten Free and can be vegan)

  • Author: Dana Gerard
  • Prep Time: 35 mins
  • Cook Time: 10 mins
  • Total Time: 45 mins
  • Yield: 24 large or 48 small 1x
  • Category: Dessert
  • Cuisine: American

The love child of Rice Krispies, dark chocolate and peanut butter. This no bake, gluten free dessert is easy to make, pack for a picnic, make for the bake sale, serve to kids or at your next party.


  • 1 1/2 pounds dark or semi sweet chocolate, chopped (680 gms) (dairy free okay)
  • 1/2 cup (1 stick) unsalted butter, cut into 4 pieces (113 gms) (vegan butter okay)
  • 2 tablespoons peanut butter (60 gms)
  • 1 tablespoon honey or agave syrup (30 gms)
  • 1 teaspoon vanilla extract
  • 1/4 teaspoon kosher salt
  • 4 cups puffed rice cereal (140 gms)
  • *3/4 pound white chocolate, chopped (340 gms) (optional, for decoration)


  1. Spray a 1/4 sheet pan (12 x 9 x 1 “) or 9 inch square pan with cooking spray and line with parchment paper to cover bottom and sides.
  2. Melt the chocolate and butter together until smooth over low heat in the top portion of a double boiler.
  3. Do not let the water boil.
  4. Add peanut butter, honey or agave, vanilla and salt and mix well.
  5. Take off the heat and mix in the puffed rice until well combined.
  6. Place chocolate mixture into baking pan.
  7. Use a rubber spatula to smooth mixture across the top and evenly into corners.
  8. Place uncovered directly into fridge for at least two hours or decorate (see below.)
  9. Optional: Melt white chocolate in microwave or stovetop according to package directions.
  10. Pour melted white chocolate into a zip top bag. Using scissors, make a tiny snip in one bottom corner of the bag to pipe the chocolate onto the chocolate bars in a zigzag or freeform fashion.
  11. Set pan, uncovered, in refrigerator for at least 2 hours or overnight. (Cover after white chocolate hardens.)
  12. Cut into 24 large squares or 48 small wedges or rectangles.
  13. Store in refrigerator, covered, for up to a week.
  14. Dip additional fruits such as strawberries or snacks like pretzels into melted chocolate and allow to harden in the refrigerator until the chocolate sets, about 2 hours.
  15. Dipped fruits and pretzels are best eaten on the same day that they are made.


*Refrigerate bars for at least 2 hours before serving.

*Slightly adapted from Rick and Michael Mast,
Mast Brothers Chocolate: A Family Cookbook