All you need to make this classic chocolate bar at home is 2 ingredients and 25 minutes if your time! These copycat homemade crunch bars are easy to make, delicious, vegan, and taste just like the original without any weird ingredients.
Halloween used to be one of my FAVORITE times of the year. Seriously, I would plan my costume for months in advance or always try to have the coolest one when I went out trick or treating with my cousins. I lived in an area called Eagle Rock (in Los Angeles) and the main road in the town was POPPIN’ during Halloween. If you weren’t there for it, you were missing out. To put it into context, my parents lived off of the main road, and one year they counted and 2000 kids came to our door for candy. TWO THOUSAND! I don’t even know how they did it, I think I would give up haha.
I always remember their giant candy bowl that they kept the candy in the living room stocked up to give to the kids. I always stole all of my favorites before Halloween came and keep a stash in my room. Did anyone else do this? Some of my favorites growing up were snickers, red vines, dumdums, and crunch bars.
I decided that I would try to veganize some of these treats for the blog in case you are looking for a homemade option for yourself or your kids. Crunch bars were the first to tackle because they literally were two ingredients: rice cereal and chocolate.
If you want to take these even further, you can even make your own dark chocolate. We shared our recipe earlier this month, find it here! I don’t want to brag or anything, but I think that this vegan crunch bar tastes so much better with homemade chocolate so I definitely recommend you try it out.
All you need to make this classic chocolate bar is 2 ingredients and 25 minutes of your time! These copycat homemade crunch bars are easy to make, delicious, vegan, and taste just like the original without any weird ingredients.
1 1/2 cups vegan chocolate chips*
3/4 cup crispy rice cereal
Prepare your chocolate molds or a small baking tray. We used these chocolate molds for the recipe, but you can also use a baking sheet or a pan of choice if you do not mind the chocolate in a different shape. Simply line a baking sheet (or dish) of choice with parchment paper. It is ideal for the dish to be very narrow as it will result in a better thickness. Set aside.
Prepare a double boiler: Bring a small pot of water to a boil. Once it is boiling, reduce the heat to a simmer and place either a fitted glass (or ceramic) bowl or another smaller pot over the water. The key here is to make sure that water does not get into the bowl or pot and mix in with the chocolate. Add the chocolate chips and allow them to slowly melt, mixing often with a spatula. Once the chocolate has melted, turn off the heat and remove the upper bowl or pot.
Set the pot with the chocolate on a heat-safe surface and add in the rice cereal. Mix through until uniform.
Pour the chocolate mixture into the molds or the lined baking tray. Smooth it out with a spatula and set in the refrigerator or freezer for about 10-15 minutes to set.
Remove the chocolate from the molds and allow it to sit for 5 minutes before digging in.
You can use dark or vegan milk chocolate chips. The latter is more spot on with the original bar, but we used dark.
Disclaimer: The nutritional information shown is an estimate provided by an online calculator. It should not be considered a substitute for a professional’s advice. This page may contain affiliate links, which simply means that we earn a commission if you purchase through those links, but your price remains the same. Thank you for supporting Sweet Simple Vegan!
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