• Skip to primary navigation
  • Skip to main content
  • Skip to primary sidebar

Loving It Vegan

  • Home
  • About Me
  • Recipes
  • Free Ebook
menu icon
go to homepage
  • Home
  • About Me
  • Recipes
  • Free Ebook
    • Facebook
    • Instagram
    • Pinterest
    • Twitter
    • YouTube
  • search icon
    Homepage link
    • Home
    • About Me
    • Recipes
    • Free Ebook
    • Facebook
    • Instagram
    • Pinterest
    • Twitter
    • YouTube
  • ×
    Home » Brownies and Bars

    Vegan Crunch Bars

    Published: Nov 13, 2020 Updated: Nov 1, 2021 by Alison Andrews This post may contain affiliate links

    Jump to Recipe
    Homemade Crunch Bars

    These delicious homemade vegan crunch bars are made with just 2 simple ingredients. Crunchy puffed rice cereal and rich decadent chocolate combine to create this candy bar treat.

    Crunch bars stacked up on a white plate.

    I’ve always had a thing for crunchy chocolate bars. Of course the classic crunch bar that this recipe is based on was always a hit with me. And then there’s another one in South Africa called a TV Bar that also combines puffed rice cereal and chocolate. Oh My.

    And it’s so easy to make your own! So you don’t have to worry about whether you can get a vegan crunch bar, you can just make it.

    Just 2-ingredients and 15 minutes and you have yourself all the crunch bars you could want.

    Well, all the crunch bars you could ever want for the week. The following week you might need more.

    We love crunch bars so much that we also have a recipe for mint crunch cups. It’s basically like this, but with added mint flavoring and made in cupcake liners!

    Crunch bars stacked up on a white plate.

    How To Make Homemade Crunch Bars

    You will find full instructions and measurements in the recipe card at the bottom of the post. This is a summary of the process to go along with the process photos.

    • Melt chocolate in the microwave. Heat in 30-second intervals bringing it out to stir every 30-seconds until melted.
    • Add puffed rice cereal. Fold into the melted chocolate.
    Step by step process photo collage of making crunch bars.
    • Transfer to an 8×8 square dish. The dish should be sprayed with non-stick spray and lined with parchment paper so there is overhang on each side. Transfer the chocolate mix and smooth down.
    • Refrigerate to set. Place the dish into the fridge to set.
    • Cut into bars. When it’s set, remove the chocolate from the dish using the parchment paper overhang. Cut into bars and enjoy!
    Step by step process photo collage of making vegan crunch bars.

    Recipe Notes and Tips

    Vegan chocolate. It’s best to use a high quality good tasting vegan chocolate bar (roughly chopped). We often use Lindt as some of their dark chocolate is vegan by ingredient. You can also use vegan chocolate chips but make sure you use a brand that you know will melt down and re-set well.

    Puffed rice cereal. Rice krispies may not be technically vegan in some countries because of the way their Vitamin D is sourced, but you can certainly use an alternative brand of puffed rice cereal. If you’re gluten-free then make sure you use a gluten-free brand of puffed rice cereal.

    Stack of chocolate bars on a white plate.

    Storing and Freezing

    These bars store very well in the fridge in an airtight container for up to 2 weeks. They are also freezer friendly for up to 3 months.

    Crunch bars on a white plate.

    More Vegan Chocolate Recipes

    1. Vegan Snickers
    2. Vegan Twix
    3. Vegan Bounty Bars
    4. Vegan Chocolate Truffles
    5. Vegan Peanut Butter Cups
    6. Vegan Peppermint Patties
    Crunch bars in a stack.

    Did you make this recipe? Be sure to leave a comment and rating below!

    Crunch bars stacked up on a white plate.

    Vegan Crunch Bars

    These delicious homemade crunch bars are made with just 2 simple ingredients. Crunchy puffed rice cereal and rich decadent chocolate combine to create this candy bar treat. 
    5 from 12 votes
    Print Pin Rate
    Course: Dessert
    Cuisine: Vegan
    Diet: Vegan
    Prep Time: 15 minutes minutes
    Total Time: 15 minutes minutes
    Servings: 10
    Calories: 331kcal
    Author: Alison Andrews

    Ingredients

    • 3 cups Vegan Chocolate (Chopped) or Vegan Chocolate Chips (525g)
    • 2 cups Puffed Rice Cereal (70g)
    Prevent your screen from going dark

    Instructions

    • Spray an 8×8 square dish with non-stick spray and line it with parchment paper so that there is an overhang on either side. 
    • Add the chocolate to a microwave safe bowl and microwave it in 30-second intervals bringing it out to stir every 30-seconds until melted. 
    • Add the puffed rice cereal and fold it into the melted chocolate. 
    • Pour out into the prepared 8×8 square dish and smooth down. 
    • Place into the fridge to set. 
    • When set remove it from the dish using the parchment paper overhang. Cut into 10 neat bars. 

    Notes

    1. Vegan chocolate. It’s best to use a high quality good tasting vegan chocolate bar (roughly chopped). You can also use vegan chocolate chips but make sure you use a brand that you know will melt down and re-set well. 
    2. Puffed rice cereal. Rice krispies may not be technically vegan in some countries because of the way their Vitamin D is sourced, but you can certainly use an alternative brand of puffed rice cereal. If you’re gluten-free then make sure you use a gluten-free brand of puffed rice cereal. 
    3. Storing and Freezing. These bars store very well in the fridge in an airtight container for up to 2 weeks. They are also freezer friendly for up to 3 months. 
    4. This recipe was first published in June 2016. It’s been updated with new photos and text. 

    Nutrition

    Serving: 1Bar | Calories: 331kcal | Carbohydrates: 21.7g | Protein: 5.2g | Fat: 25.2g | Saturated Fat: 15.2g | Sodium: 40mg | Fiber: 4g | Sugar: 9.6g
    DID YOU MAKE THIS RECIPE? Rate it & leave your feedback in the comments section below, or tag @lovingitvegan on Instagram and hashtag #lovingitvegan
    Get Your Copy! It's FREE!
    « Vegan Chocolate Ganache
    The Best Vegan Mashed Potatoes »
    34.1K shares

    About the Author

    Hi I'm Alison Andrews, I'm the voice and cook behind Loving It Vegan. I love making delicious vegan food and creating vegan versions of all your old favorites, so that you’ll never feel like you’re missing out. Find out more about me here.

    Loving It Vegan is a participant in the Amazon Services LLC Associates Program, an affiliate advertising program designed to provide a means for sites to earn advertising fees by advertising and linking to Amazon.com. This site may contain some of these links to Amazon.com. If you make a purchase through one of those links, Loving It Vegan will receive a small commission from the purchase at no additional cost to you.

    Reader Interactions

    Comments

    1. Vivian says

      April 18, 2021 at 9:36 pm

      Great recipe!! I made these and took them out of the fridge a few hours later and it was hard to cut them in a perfect shape, but boy are these yummy!!!
      Will be making them again, for sure 🙂5 stars

      Reply
    2. Bron says

      March 27, 2021 at 6:11 am

      Hello Alison.

      I doubled the ingredients, and found I had to add a bit more of the puffed rice. I also used wholegrain puffed rice.

      My partner absolutely LOVED them. I had to hide them, bc I made them for Easter for my work.

      I LOVE your recipes!
      THANK YOU.????

      Reply
      • Alison Andrews says

        March 29, 2021 at 10:51 am

        Thanks for sharing Bron! So glad they were a hit!

        Reply
    3. Jill says

      January 11, 2021 at 2:41 pm

      I LOVE this simple recipe. I make it all the time. It’s a fun way to mix up bits of chocolate bars in different flavors and experiment. I used an organic peppermint dark chocolate and it was fabulous. I’ve also done 1 c rice crisp cereal and 1 c rolled oats and it was really awesome. Thanks for this recipe!5 stars

      Reply
      • Alison Andrews says

        January 11, 2021 at 2:43 pm

        That’s awesome Jill! I love the idea of trying it with rolled oats too. Thanks for sharing!

        Reply
    4. Anna says

      November 14, 2020 at 10:23 am

      Hi is there anything I can sub chocolate with? Thank You. Anna5 stars

      Reply
      • Alison Andrews says

        November 16, 2020 at 11:10 am

        Hi Anna, no there’s not really anything I can think of that would work as a sub for the chocolate.

        Reply
      • Ramae Hamrin says

        December 09, 2023 at 12:05 am

        Sub with carob!

        Reply
    5. Donna says

      November 13, 2020 at 4:36 pm

      I don’t have a microwave. Can you tell me the best way to melt the chocolate?
      Thank you.

      Reply
      • Alison Andrews says

        November 16, 2020 at 11:06 am

        You can do it using a double boiler or if you don’t have a double boiler, by placing the chocolate in a heat safe bowl over a pot of gently simmering water. The bottom of the dish should not touch the water.

        Reply
    6. Deborah says

      April 16, 2020 at 12:35 am

      Yummy! I drizzled the top with melted Peanut Butter!5 stars

      Reply
      • Alison Andrews says

        April 17, 2020 at 9:30 am

        Awesome! 🙂

        Reply
    7. Ruth says

      October 18, 2019 at 6:29 pm

      I like your recipe and I made chocolate crunch bars but it wasn’t vegan. #1 I used Kashi original cereal because after trips to three different grocery stores I couldn’t find brown rice cereal. I want the fiber. I also doubled the amount of cereal per your recipe so not too chocolatey. That’s just my taste. I do the same thing with toll house cookies(half the chocolate or double everything else). #2 I used sugar free chocolate. I pinned your recipe because it was super simple and easy but tweaked it because chocolate crunch is my absolute favorite candy. Halloween is coming and I won’t have to ask my grandsons for their crunch bars????5 stars

      Reply
    8. Barb says

      January 17, 2019 at 11:50 am

      Very good, I just made this with unsweetened puffed rice from a local organic shop, so I added some coconut sugar to get a little sweetness in there. I now realise I have a jar of chopped date pieces, and so I’ll be making this again using chopped date pieces instead of the coconut sugar as it might add interesting texture. We’ll have to see XD5 stars

      Reply
      • Alison Andrews says

        January 17, 2019 at 12:02 pm

        Hi Barb! Yes, if your chocolate isn’t that sweet then extra sweetness might be a good addition. I usually use a pretty sweet brand of dark chocolate. I think chopped date pieces might be delicious in this! Thanks for sharing and the great review. 🙂

        Reply
    9. Angel Cleary says

      March 26, 2018 at 6:38 pm

      Hello!

      What sort of chocolate do you use? I ask because I have had issues with some being a bit too melty and messy. I wonder if I could use baking chocolate and add a bit of sweetener to it?
      Or make a concoction using cocoa powder? I need something for a bake sale and I would think these might travel well. Thanks for the recipe, I love easy ones!

      Reply
      • Alison Andrews says

        March 27, 2018 at 5:47 am

        If you want to have a go at making your own chocolate, I have a recipe for that with my raw chocolate hazelnut cups. I don’t have a favored brand of chocolate to melt down, I think when I made these I used Lindt, some of their dark chocolate is vegan. The issue is though that it doesn’t travel all that well, because the chocolate isn’t tempered once it’s been melted down. It’s not hard to do apparently but it’s also not something I’ve really experimented with so far. So far as using baking chocolate, that might be fine, but also not something I’ve done so I can’t advise. All the best! 🙂

        Reply
    10. Anna Andrews says

      June 22, 2016 at 4:06 am

      Delectable and simple5 stars

      Reply
    11. Francesca says

      June 21, 2016 at 3:19 pm

      Would you believe that last night I had a sudden desire for a treat like this, and today (before reading this post!) I went to the store looking for puffed rice … and they didn’t have any 🙁 boohoo
      I’ll try another store soon, can’t wait to make them
      XOX5 stars

      Reply
      • Alison Andrews says

        June 21, 2016 at 4:13 pm

        Haha! What perfect timing! Hope you find puffed rice next time – I’m wishing for these in your very near future! ?❤️

        Reply

    Comment Policy: Your feedback is really appreciated! Please do us a favor and rate the recipe as well as this really helps us! The most helpful comments are the ones that give useful feedback for others who might make the recipe, tell about substitutions you made or adjustments you made and how it turned out, or assisting other commenters. Rude or insulting comments will not be accepted.

    5 from 12 votes (4 ratings without comment)

    Leave A Comment & Review Cancel reply

    Your email address will not be published. Required fields are marked *

    Recipe Rating




    Primary Sidebar

    Hi I’m Alison Andrews! I love making delicious vegan food and creating delicious vegan versions of all your old favorite dishes, so you can have your vegan cake and eat it too!

    More about me →

    • Facebook
    • Twitter
    • Instagram
    • YouTube
    • Pinterest

    Popular Posts

    • Vegan tuna on an open faced sandwich on a wooden board.
      Vegan Tuna
    • Serving spoonful of vegan mac and cheese.
      The Best Vegan Mac and Cheese (Classic, Baked)
    • Vegan burritos stacked up on top of each other.
      Vegan Burrito
    • Vegan tofu scramble with sliced avocado and fried tomatoes on a white plate.
      Super Eggy Vegan Tofu Scramble
    • Thick slice of cashew cheese on a wooden board.
      Sliceable Cashew Cheese
    • Homemade vegan butter in a glass butter dish with a knife.
      Homemade Vegan Butter

    Veganuary

    • Vegan chop suey served in a black bowl.
      Vegan Chop Suey
    • Vegan German Potato Salad served in a black bowl.
      Vegan German Potato Salad
    • Vegan Italian Dressing
    • Vegan Thai Peanut Noodles in a black bowl.
      Vegan Thai Peanut Noodles
    • Slices of grilled vegan halloumi on a gray plate.
      Vegan Halloumi
    • Vegan stuffed mushrooms on a white plate.
      Vegan Stuffed Mushrooms

    See all Veganuary Recipes →


    Footer

    ↑ back to top

    As Seen In

    Press logos black and white

    About

    • Privacy Policy
    • Terms & Conditions

    Follow Us

    • Facebook
    • Twitter
    • Instagram
    • YouTube
    • Pinterest

    Contact

    • About
    • Contact

    Copyright © 2022 Loving It Vegan

    Get 10 fabulous dinner recipes!
    Absolutely free! Sign up below!
    Get Your Copy! It's FREE!

    Rate This Recipe

    Your vote:




    A rating is required
    A name is required
    An email is required

    Recipe Ratings without Comment

    Something went wrong. Please try again.