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homemade dark chocolate crunch bars

Two-Ingredient Dark Chocolate Homemade Crunch Bars

5 from 1 vote
A dark chocolate, two-ingredient homemade "bark" version of the Nestlé classic.
Cook Time 5 minutes
Total Time 1 hour
Servings 16 to 24 (it varies on how you slice them)


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


  • Line an 8x8" pan with foil (I highly recommend Reynolds Non-Stick Pan Lining Paper) 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. 
  • Add cereal to bowl and stir to thoroughly combine.
  • 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!


Can be stored at room temperature in an airtight container, but the fridge is recommended for warmer climates.


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
Course Dessert
Cuisine American
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