Healthier, homemade crunch bars that are made with (almost) all whole ingredients, and much less sugar than the kind you’ll buy in the store!
If there’s one thing you can count on working in an office, it’s that there’s always one person who has a really awesome candy jar at her desk.
Well, maybe if your office is big enough. I haven’t seemed to find that person at my new job yet, but when I was at UT Dallas, there was always a big bowl of chocolate ready for you to dig your hands into.
Every once in a while when I was having a particularly trying day in the lab, I’d walk down to Linda’s office for some lighthearted conversation and pick over the candy bowl. It was sort of like trick-or-treating when I was little. All the good pieces seem to go fast, and then you’re stuck trying to choose between Whoppers or something that isn’t really chocolaty, and hardly worth of calling candy. Finding the candy bowl freshly filled was like hitting the jackpot!
Especially when they were filled with Mini Hershey’s Krackel bars. You know, the kind that are the waytoosmall version of a Crunch Bar.
Only the best candy bar on the planet!
You see, I am a big fan of Snickers. And Reese’s Peanut Butter Cups. Both are also great in the form of a Dairy Queen Blizzard. But nothing seems to beat that crackly goodness of a Crunch Bar!
I thought about making these after I did a few batches of Lindsay’s frozen peanut butter cups. They were delicious, and I wanted to try and recreate my all time favorite. I made them more chocolaty, and added just the right amount of Rice Krispie crunch.
What’s even better is that these can be ready to go in just about 30 minutes! The first time I made these, I lined a cookie sheet with aluminum (which I later realized wasn’t really necessary). I was then able to peel them up and snap them into different sized pieces. The next few times I made them, I poured the batch in a loaf pan to cut them up into thicker pieces.
Healthier Crunch Bars
- 1/4 cup dark chocolate chips
- 1/2 cup coconut oil
- 1/4 cup unsweetened cocoa powder
- 2 tablespoons natural peanut butter
- 1 cup crispy rice cereal
- Add chocolate chips to a bowl and microwave for 30 seconds. Stir. Microwave additional 15-30 seconds. (Make sure to watch closely so they don't burn.)
- Add coconut oil and peanut butter. Microwave additional 30 seconds.
- Stir mixture together, and stir in cocoa powder completely. Then stir in crispy rice cereal.
- Pour into pan to get desired thickness. Freeze for 30 minutes before digging in!
1 serving is 4 Weight Watchers points.
Courses Healthy Desserts
Serving Size 22 grams (1/12 batch)
Amount Per Serving
% Daily Value
Total Fat 13.7 g
Saturated Fat 9.4 g
Unsaturated Fat 0.7 g
Cholesterol 0.3 mg
Sodium 37 mg
Total Carbohydrates 7.3 g
Dietary Fiber 1 g
Sugars 2.8 g
Protein 1.6 g
* Percent Daily Values are based on a 2,000 calorie diet. Your daily values may be higher or lower depending on your calorie needs.
In this recipe, I used my own homemade peanut butter (using my normal recipe for cinnamon peanut butter, but a batch without cinnamon). You can use the type of dark chocolate of your choice, as well as brand of crispy rice cereal. I used a generic brand!
We were big fans of these homemade crunch bars. They were delicious broken up into Greek yogurt for a nice little dessert!
And, of course, they really didn’t last all that long!
Up next week for Healthy Dessert Month are peanut butter truffles. Stay tuned!