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.
"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!" -Glenda
A Quick Look At The Recipe
- ⏲️Ready In: 50 Minutes
- 👪Serves: 9 squares
- 🍽 Calories and Protein: 217 kcals and 3 grams of protein
- 📋Main Ingredients: Crispy rice cereal, almond flour, coconut flour, maple syrup,brown rice syrup, and dairy-free chocolate chips, caramel sauce .
- 📖 Dietary Notes: Dairy-free, gluten-free, no-bake, vegetarian-friendly.
- ⭐ Why You'll Love It: These dairy and gluten-free chocolate bars are crunchy, sweet, and the perfect no-bake treat for quick indulgence.
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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 just like this no-bake protein cookie recipe.
I adore them because they're an easy chocolate treat to give the kiddos.
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💭Why You'll Love This Recipe
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 and Substitutions
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.
- Almond butter: used to make the homemade caramel sauce on top. Though peanut butter will work, it won't have that smoky, caramel-like flavor to it.
See the recipe card for full information on ingredients and quantities.
How To Make Chocolate Bars With Caramel
Step 1: Combine the dry ingredients in a large bowl.
Step 2: Pour in the liquid ingredients.
Step 3: Pour the melted chocolate over top.
Step 4: Pipe on the dairy-free caramel sauce.
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 😉
Puffed Rice Chocolate Bars FAQs
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 You'll Love
If you tried this No Bake Puffed Rice Chocolate Bar Recipe or any other recipe on my blog, please leave a 🌟 star rating and let me know how it goes!
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
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!