2-Ingredient Chocolate Crunch Bars (Nestle Crunch Bar Copycat Recipe)

A dark chocolate, two-ingredient homemade “bark” version of the Nestlé chocolate crunch bars! Chocolate and Rice Krispies make for an easy puffed rice chocolate bar recipe – no wrappers, no extra ingredients, no kidding.

I love dark chocolate. It doesn’t matter what I’m making, I will always reach for the dark chocolate. Unsweetened, bittersweet, 60%+ cacao… gotta be dark.

But guess what’s impossible to find? Dark chocolate Nestlé Crunch Bars.

I used to have a candy dish (actually, it’s a whale with candy shoved in his face), and one time I picked up a mixed bag of candy to toss in there. For a split second I thought that it included dark chocolate mini Crunch Bars, but it was just seasonal packaging that pulled the wool over my eyes.

Sigh.

This copycat recipe is super easy, customized to use your favorite chocolate, and doesn’t include any of those unknowns that come with mass-manufactured candy.

You don’t have to worry that it might include nuts, or soy, or pieces of dinosaur bones.

Ingredients for chocolate crunch bars

So, I went home and decided to make them myself. I figured I needed Rice Krispies and dark chocolate… and then realized, that’s it.

But I was convinced that I was missing some key ingredient because it couldn’t possibly be that simple. So I gave it a shot, and guess what? IT’S THAT SIMPLE. 

How to make chocolate crunch bars

• Step 1: Melt chocolate.
• Step 2: Add Rice Krispies and stir to combine.
• Step 3: Let it set and break it into pieces.

That’s it, my friends.

Do I have to use dark chocolate?

Not at all! That’s just my personal preference.

The great part about this being such a simple recipe is that if you want to swap the kind of chocolate, you can, and the result will be the same – just with a different level of sweetness. You could use:

• Dark chocolate
• Semisweet chocolate
• Milk chocolate
• White chocolate

Can I make white chocolate crunch bars?

Definitely! But I will say that if you want to make white chocolate crunch bars, just note that you need to be extra careful when melting the white chocolate to ensure you don’t heat it for too long because it’s more finicky than other types of chocolate.

How to cut the bars

I like my homemade crunch bars in “bark” form – it’s easier than trying to meticulously cut them into even pieces. It’s faster and gives it that extra homemade touch that I love so much. 

So you can just break them into chunks with your hands or a large knife, or you can purposely use a longer knife (or rocking pizza cutter (aff link)) to cut them into more evenly-sized pieces.

Now go make these and pass them out as a little treat to your friends! Or make some new friends by giving them to random people on the street that willingly accept candy from strangers. On second thought… maybe just the first thing.

More Copycat Recipes

• These copycat Lu little schoolboy cookies have decadent dark chocolate paired with a buttery French biscuit for a sweet bite-sized treat
• Grab a cookie cutter and try your hand at some copycat Reese’s peanut butter hearts or chocolate peanut butter eggs
• Want something savory? My Ruby Tuesday pasta salad recipe never fails
• Put a big bowl of cheddar bay biscuits on the table and watch your family battle for the last one

After you’ve made this recipe, please consider coming back to share your experience with others by leaving a comment below with a star rating!

Two-Ingredient Dark Chocolate Homemade Crunch Bars

5 from 3 votes

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Cook Time: 5 minutes mins

Total Time: 5 minutes mins

Servings: 16 to 24 (it varies on how you slice them)

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Description

A dark chocolate, two-ingredient homemade "bark" version of the Nestlé chocolate crunch bars! Chocolate and Rice Krispies make for an easy puffed rice chocolate bar recipe – no wrappers, no extra ingredients, no kidding.

Equipment

• Square baking pan
• Aluminum foil
• Mixing bowls
• Mixing spoon

Ingredients

1x2x3x

US CustomaryMetric

• 12 ounces dark chocolate, I use Ghirardelli 60% Cacao Bittersweet Chocolate Baking Chips
• 1 cup Rice Krispies, or similar cereal

Instructions

• Line an 8×8" pan with foil with the edges hanging over the side a bit and set aside.
• Place chocolate into a medium to large microwave safe bowl and heat in 30 second increments, stirring in between, until chocolate is melted and smooth.You can also use a double broiler to simmer water in the saucepan, and slowly melt the chocolate in the upper pan, stirring frequently until melted. 
  12 ounces dark chocolate
• Add cereal to bowl and stir to thoroughly combine.
  1 cup Rice Krispies
• Pour mixture into prepared pan and smooth it out so that the mixture is evenly distributed.
• Place in the fridge to set for at least an hour.
• Remove from pan and break into chunks (or you can try to cut it so that the pieces are more uniform, if desired). Enjoy!

Notes

Storage: Can be stored at room temperature in an airtight container for up to 1 week, but the fridge is recommended for warmer climates.

Nutrition Facts

Calories: 134kcal | Carbohydrates: 11g | Protein: 2g | Fat: 9g | Saturated Fat: 5g | Polyunsaturated Fat: 1g | Monounsaturated Fat: 3g | Trans Fat: 1g | Cholesterol: 1mg | Sodium: 13mg | Potassium: 154mg | Fiber: 2g | Sugar: 5g | Vitamin A: 125IU | Vitamin C: 1mg | Calcium: 16mg | Iron: 3mg

Nutrition Disclaimer

The provided nutrition information is generated by an automatic API and does not take variations across specific brands into account. This information is provided as a general guideline and should not be treated as official calculations. Learn more here.