Dairy & Gluten-Free Chocolate Bars With Caramel

A sweet, crunchy recipe that whips up in just a few minutes! These no-bake crunch bars make the perfect chocolate indulgence.

Course Dessert

Cuisine American

Keyword dairy free chocolate bar recipe, homemade chocolate bars, puffed rice, puffed rice bars, puffed rice chocolate bars

Prep Time 20

Cook Time 0

Total Time 50

Servings squares

Calories 217kcal

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.

Make sure to use crispy rice and not puffed rice or you'll end up with chewy bars and not crunchy ones.

The more you flatten the crispy rice cereal mixture down into the baking tray, the better the bars hold together.

Make sure to spread the melted chocolate evenly and ensure when you place the tray in the freezer it's level

If you want to make these chocolate bars protein-packed, sub in half the coconut flour for collagen powder.

The dairy-free caramel topping is optional and not included in the nutritional breakdown.