3 Ingredient Homemade Crunch Bars (Gluten Free, Vegan, Dairy-Free, One Bowl)

What’s your favorite candy bar? For some people, it’s peanut butter cups, for others it’s Snickers… Almond Joy, or maybe even fruit & nut bars (which I totally want to make and share on the blog soon-ish!). For some people, it’s vegan chocolate cupcakes.

Okaaaaay, fine, those don’t qualify as candy. But, still! (They’re yummy, so who cares?) 🙂

For other people—make that super awesome people—it’s crunch bars! 🙂

That sounded a little too biased, didn’t it? Darn it… Y’all know that I have a soft spot for all the candy bars in my heart. And I’ve definitely made it one of my missions to remake these bars into healthified versions. 3 Ingredient Homemade Crunch Bars is one of my latest candy creations!

And there’s more where that came from… by now I hope you’re drooling over one of my true loves: homemade candy! I seriously do not know where this even came from.

It all started with me just wanting to see if I could make peanut butter cups at home without it looking… unfortunate. And maybe before that, I made some cookie dough bites and thought it’d be kind of seriously amazing to roll them in chocolate. Oh, truffles… why are you so glorious all the time?

INGREDIENTS

1 ½ cups vegan chocolate chips
2 teaspoons coconut oil
¾ cup vegan gluten free brown rice crisp cereal

INSTRUCTIONS

Line an 8-inch square baking pan with parchment paper or wax paper. Set aside at room temperature. Clear some space in the freezer for this pan—you will need it later.
Melt the chocolate using the double boiler method, or do the following: add chocolate chips and coconut oil to a medium, microwave-safe bowl (large enough to add cereal later). Heat in 20-second increments until softened and melty. Stir in between heating increments, until smooth.
Add cereal to melted chocolate. Using a rubber spatula, stir and fold until well incorporated. Pour this mixture into the prepared baking pan. Using the spatula, smooth into an even layer. Tap the pan a few times to help even out the mixture.
Transfer this pan into the freezer. Freeze for 10-15 minutes. Remove from freezer and allow to thaw for 10-15 minutes. Slice into 18 rectangular bars (3 rows by 6 columns). Enjoy! Storing instructions below.