Let’s get some crunch going, shall we? Are you familiar with Nestle Crunch chcolate bar? I grew up loving them, a bar is like a treat for me. It is baically a thin rice cripsy bar covered in semi-sweet chocolate. It is delicous!

Nestle still have it until now, but I topped buying them since I started making homemade chocolate like this one that I am sharing with you. Today we are making Rice Crispy Crunch Bar. It is thick, the rice crispies are coated with dark chocolate. The top is covered with a generous drizzle of white chocolate> Th ewhite chocolate layer is thick, you can literally see it a a layer. That is how a rice crispy crunch bar should be. Generous with rice crispy and chocolate.

Inspiration for this Recipe

Good old Nestle Crunch

Crunch is a chocolate bar made of milk chocolate and crisped rice first introduced in 1938 (that old!). It is produced globally by Nestlé with the exception of the United States, where it is produced under license by the Ferrara Candy Company, a subsidiary of Ferrero. In the UK it was sold as Dairy Crunch from introduction in mid 1960s up to 1990s when it was rebranded as Crunch.

Our variation .. way better 🙂

This variation is better, way, way better. This version is a lot thicker and really loaded with rice crispy. There is no shortage of rice crispy in this bar. This uses 2 types of chocolate. Dark chocolate for the base chocolate and white chocolate for the top layer.

Simple ingredients that are easy to find

The ingredients for this recipe are easy to find. You will only need 4 Ingredients, namely: Good quality dark and white hocolate, rice crispy and pinch of salt. That’s all to it.

The process is easy

If you can melt chocolate, you can do this! The steps are mostly melting the chocolates and freezing the bar and cutting it.

Rectangular pan or bark choclate style

I used a 7-inch rectangular pan but you can also use a square pan or no pan at all. You can make it like a bark chocolate style where you just pour the dark chocolate & rice crispy mixture in a parchment lined pan. Feeze then pour melted white chocolate on top. The downside (maybe not) of making it in a bark chocolate style is that it could come out thinner but if you are ok with that then go ahead. Using a pan gives an even thickness which I like for this bar.

Dark, Semi-Sweet, White

What chocolate should you use? For better taste and melting, us a plain chocolate bar and chop it then melt it. You can also use chocolate wafer (they look like small coins). My preference for the base is dark chocolate but you can also use semi-sweet chocolate. For the top layer, white seems the best to give contrast to the base dark chocolate.

Chill It, Freeze It

This treat require chilling (that is if you have time to wait) or freezing (if you are in a hurry). Once the rice crispy and chocolate is mix, transfer it in a pan lined with parchment paper then refrigerate of freeze it until solid. If you are in a hurry, you can do just one chilling. Pour thewhite chocolate on top after transfering the mixture in the pan. I personally like chilling the bas layer frist so that I can have a more prominent white chocolate layer on top.

About This Recipe

• Ease in Making the Recipe: Super, super easy! This is a no bake treat so no need to take out the mixer and open the oven. This is a one bowl refrigerator treat. All you need to do is to mix the melted chocolate and rice crispy, chill then layer with white chocolate and chill again. Th hardest part is waitign for it to set. be patient, it is worth the wait.
• Ingredients: Easy to find ingredients like dark and white chocolate, rice crispy and pinch of salt.
• Texture, Taste & Flavor: Decadent inside and out. It is crunch for sure.
• Make-Ahead: Defintely! You can make this days ahead and keep refrigerated until ready to serve.

Ingredients for Rice Crispy Crunch Bar

• Dark or Semi- Sweet Chocolate – this is going to be for the base. Use a good quality chocolate bar or wafer. I recommned a bar NOT the chocolate chips for better taste.
• White Chocolate – This is for the top layer. Again, use a good quality whte chocolate bar of wafer.
• Pinch of Salt – small amount gooes a long way. A little something to sprinkle on top for a sweet and touch of salty taste.

Storage

Keep it refrigerated especially if you live in a hot humid location. Atore in an air-tight container.

Not feeling the white chocolate? No problem! Swap it with melted dark chocolate or semi-sweet chocolate.

Nutritional Information

Nutritional Information was calculated using Veryfitwell Recipe Calorie and Nutrition Calculator. For details about Nutritional Information in this website, please read the Disclaimer page.

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