Ingredients:

INGREDIENTS AMOUNT

Crispy rice cereal 3 cups

Chocolate chips 1/1/2 cups

Peanut butter (can substitute any nut or seed butter) 1 cup

Maple syrup 1/2 cup

Coconut oil (can sub for grass fed butter) 1/4 cup

How To Make Homemade Crunch Bars:

Step 1: Prep Pan and Cereal: Line an 8×8-inch baking dish or deep baking tray of choice with parchment paper and set aside. Add 3 cups crispy rice cereal into a large mixing bowl and set aside.

Step 2: Melt Chocolate Mixture: In a microwave safe bowl or saucepan on the stovetop, combine 1 1/2 cups chocolate chips, 1 cup peanut butter, 1/2 cup maple syrup, and 1/4 cup coconut oil. Heat until melted. Remove from microwave/off stove and whisk until completely incorporated and smooth.

Step 3: Combine and Chill: Pour the hot chocolate/peanut butter mixture over the crispy rice cereal and mix until combined and every piece is coated. Pour the mixture into the lined baking dish and refrigerate until firm (at least an hour).

Step 4: Cut and Serve: Remove the chilled mixture from the dish using the parchment paper and cut into bars.

Notes:
TO STORE: Crunch bars can be stored at room temperature, in a sealable container. They will keep fresh for up to 2 weeks.

TO FREEZE: Wrap individual bars in parchment paper and place them in ziplock bags. They will freeze well for up to 6 months.