Vegan Crunch Bars
Vegan Crunch Bars
Vegan Crunch Bars
Vegan Crunch Bars
Vegan Crunch Bars
Vegan Crunch Bars
Vegan Crunch Bars cover
From the Cook
From the Cook
From the Cook
From the Cook
From the Cook
From the Cook
1/7
0 allergens identified

Vegan Crunch Bars

Instructions

1
Line an 8×8" baking pan (or similar sized pan) with parchment paper.
2
In a large microwave-safe bowl, combine chocolate chips, sweetened condensed coconut milk, peanut butter, and coconut oil. Heat in the microwave in 30-second intervals, stirring in between, until melted and smooth. Or, melt everything in a saucepan over low heat, stirring often.
3
Fold in the crispy rice cereal until evenly distributed. Mixture will be thick.
4
Spread the mixture into the prepared pan and smooth out the top. Place in the fridge to set for at least 2 hours.
5
Remove from the pan and slice into 8 large bars or 16 small bars. Enjoy!

Nutrition

My Calorie Intake

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Tips & Tricks (5)

  • Temper Your Chocolate Properly 🍫
    Melt chocolate chips in short 20-second bursts in the microwave, stirring between intervals, to prevent seizing and achieve a smooth, glossy coating that sets with a satisfying snap.
  • Use Room Temperature Peanut Butter 🥜
    Let creamy peanut butter sit at room temperature for 15 minutes before mixing to ensure it blends seamlessly with the coconut oil, creating an even, lump-free layer.
  • Toast Your Rice Cereal Lightly 🥣
    Spread cereal on a baking sheet and toast at 300°F for 3-4 minutes before mixing to intensify crunchiness and add deeper, nuttier flavor to the bars.
  • Chill Between Layers Strategically ❄️
    Refrigerate for 15-20 minutes after the peanut butter layer sets but before pouring chocolate to prevent layers from melding together and maintain distinct textures.
  • Line Your Pan with Parchment for Easy Release 📋
    Use parchment paper with slight overhang on sides to lift the entire bar block out cleanly, then freeze for 30 minutes before cutting into portions for perfect, clean edges.
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