A sweet, crunchy indulgence you can whip up in minutes! This crispy rice chocolate bar is made with just a few ingredients and drizzled in a dairy-free caramel sauce.
The best gluten-free, chocolate crunch bar to snack on.
Not sure what to whip up that gives a quick chocolate fix? These chocolate crunch bars are the perfect solution.
With no baking required, they're the perfect blend of easy and indulgent.
As a Certified Nutrition Coach, I adore them because they're an easy chocolate treat to give the kiddos. Plus they're:
- Dairy-free, gluten-free, vegan
- Easy to make
- A great dessert to bring in a pinch
- Drizzled with homemade caramel sauce (chocolate + caramel = AMAZING).
Ingredients You'll Need
You'll find the ingredients you need for these crunch bars are pretty basic and more often than not found in a well-stocked gluten-free pantry.
Most chocolate crunch bars are made with a combo of dark chocolate and peanut butter.
However, this recipe is a little bit different (though if you love that combo, you can find it on these peanut butter chocolate crunch bars). They're a wonderful treat for Haloween parties (use this trunk or treat flyer for your party if you're hosting!).
Crispy rice cereal: the base of the bars, puffed rice cereal is light, crunchy, and gluten-free! Try not to use "puffed" rice as the result will be a chewy texture and not a crunchy one.
Almond flour: this gives a bit more bulk to the crunch bars. Make sure to use flour and not meal (learn the difference between almond flour and ground almonds).
Coconut flour: this helps absorb liquid in the recipe and keep it together.
Brown rice syrup: holding it all together with brown rice syrup.
You can substitute for honey in the recipe but know that the bars then won't be vegan, and they'll be much sweeter.
Maple syrup: just a hint of maple syrup to sweeten the base of the puffed rice bars as well as the caramel sauce.
Coconut chips: you'll want dairy-free and gluten-free chocolate chips to melt down to coat the bars in chocolate.
Coconut oil: this just helps the chocolate chips melt down with a smoother texture.
Almond butter: used to make the homemade caramel sauce on top. Though peanut butter will work, it won't have that smokey, caramel-like flavor to it.
Step By Step Photos
Important Teaching Tips
The more you flatten the crispy rice cereal mixture down into the baking tray, the better the bars hold together.
Make sure to use crispy rice and not puffed rice or you'll end up with chewy bars and not crunchy ones.
Make sure to spread the melted chocolate evenly and ensure when you place the tray in the freezer it's level.
Hack: if you want to make these chocolate bars protein-packed, sub in half of the coconut powder for collagen powder! Then, the chocolate bars are technically a healthy snack 😉
Frequently Asked Questions About Puffed Rice Chocolate Bars
Though puffed quinoa would work, it will most like have a different flavor than rice cereal. You may also need to adjust the liquid to puffed rice ratios if using quinoa puffs as they're much smaller. I'd start by adding in ¼ cup more puffed quinoa and going from there.
The puffed rice bars are set in the freezer. However, once they've hardened they can be stored in either the fridge or the freezer. They don't freeze completely solid but they taste best after sitting at room temperature for 5-10 minutes before eating. Otherwise, make sure to keep them chilled until you're ready to enjoy them.
More Super Easy Gluten-Free Recipes
- No-bake cookie dough bites
- Candy cane fudge
- Chocolate coconut protein balls
- The BEST dairy-free gluten-free brownies
- Chocolate fudge balls
- No-bake bounce balls
- Cookie dough protein overnight oats
- Chocolate almond butter cups
- White chocolate protein truffles
- White chocolate fudge
- Healthy chocolate pudding
- High protein snack recipes
- Healthy dessert recipes
Dairy & Gluten-Free Chocolate Bars With Caramel
Video
Equipment
Ingredients
- 2 cups Crispy rice
- ½ cup almond flour
- ⅓ cup Coconut flour
- ¼ cup Brown rice syrup
- 4 tablespoons maple syrup
- 2 tablespoons Coconut Oil measured solid
- Chocolate Topping
- 2 tablespoon Coconut Oil measured solid
- ½ cup mini enjoy life chocolate chips
- 4 tbs Homemade Caramel Sauce
Instructions
- In a large bowl combine the first three ingredients of the base.
- Melt the coconut oil and mix in the wet ingredients.
- Mix well until the mixture semi-holds together and gets sticky.
- Line an 8 x 8 pan with parchment paper. Place the mixture into the pan and use a silicone spatula to spread the mixture and smooth until even.
- Heat the coconut oil and the chocolate chips over low heat until just melted. Remove from the heat and stir together until no clumps remain.
- Pour the chocolate mixture over the base and use a silicone spatula to smooth it out.Pop it into the freezer for thirty minutes.
- Whisk together the caramel sauce and drizzle over the frozen bars. Sprinkle sea salt on top of that's your thing.
- Cut into squares and store them in the fridge or freezer.
Notes
Disclaimer:
Nutrition values are estimates only, using online calculators. Please verify using your own data"
Nutrition
Making your own chocolate crunch bars is simple, delicious, and far healthier than purchasing one!
These puffed rice chocolate bars are not only vegan but they contain health-boosting, real food ingredients to help satisfy your sweet tooth without giving you a processed sugar overload.
MacKenzie says
Love this easy treat. Perfect for those chocolate cravings.
fitasamamabear says
Haha it does work well for that!
Glenda says
A good for me chocolate bar!! It's scrumptious! I love the flavor, but even more, I love how satisfying the texture is. The rice cereal is the hero in this yummy recipe. Thanks!
fitasamamabear says
Rice cereal is totally underutilized!