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No Bake Chocolate Crunch Bars

These no bake chocolate crunch bars combine crispy rice cereal with rich, melted dark chocolate and creamy condensed milk for a nostalgic treat. They come together quickly without the need for an oven, resulting in a firm, glossy bar with a satisfying crunch and smooth chocolate coating. Perfect for a quick, indulgent snack or dessert that’s both nostalgic and sophisticated.
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Prep Time 15 minutes
Cook Time 5 minutes
Total Time 20 minutes
Servings: 12
Course: Main Course
Cuisine: American
Calories: 180
Ingredients Equipment Method Notes

Ingredients
  

  • 200 g dark chocolate bittersweet, high quality
  • 50 g unsalted butter or coconut oil for dairy-free
  • 2 tbsp sweetened condensed milk adds stickiness and sweetness
  • 3 cups crispy rice cereal for crunch
  • 1 tsp vanilla extract optional, enhances flavor
  • pinch salt enhances all flavors

Equipment

  • 20x20cm (8x8 inch) square pan
  • Heatproof spatula
  • Microwave-safe bowl
  • parchment paper

Method
 

  1. Line your square pan with parchment paper, leaving some overhang for easy removal.
  2. In a microwave-safe bowl, combine the dark chocolate, unsalted butter, and sweetened condensed milk. Microwave in 30-second bursts, stirring well after each, until the mixture is smooth and glossy, about 1-2 minutes total.
  3. Pour the melted chocolate mixture over the crispy rice cereal in a large bowl. Use a spatula to gently fold and coat all the cereal evenly, being careful not to crush it.
  4. Transfer the coated cereal mixture into the prepared pan. Press it down firmly with the back of a spatula or your dampened fingers to create an even, compact layer. Smooth out the top for a clean finish.
  5. Let the bars rest at room temperature for about 30 minutes, then transfer to the fridge for at least 2 hours to fully set. If you're in a hurry, chilling for 30 minutes in the freezer will also work.
  6. Once the bars are firm and set, lift them out of the pan using the parchment overhang. Use a sharp knife to cut into squares or rectangles, wiping the blade clean between cuts for neat slices.
  7. Arrange the sliced bars on a plate and enjoy immediately, or store them in an airtight container for up to a few days at room temperature or in the fridge for longer freshness.

Notes

For dairy-free bars, substitute coconut oil for butter. To make these vegan, use dairy-free dark chocolate and coconut condensed milk or maple syrup. Feel free to add nuts or dried fruit for extra texture and flavor, but keep additions balanced.