INGREDIENTS
- 6 tablespoons unsalted butter 85 grams (¾ stick)
- 3 cups milk or semisweet chocolate chips 510 grams
- 3 cups Rice Krispies cereal 84 grams
- ⅛ teaspoon kosher salt
EQUIPMENT
- Kitchen Scale (optional)
- 8×8 Baking Pan
Instructions
- Line an 8×8-inch baking pan with parchment paper and spray the sides with nonstick butter spray. Set aside.
- Melt the butter in a large pan set over medium heat, then stir in the chocolate chips until fully melted.6 tablespoons unsalted butter,3 cups milk or semisweet chocolate chips
- Remove the pan from the heat and stir in the Rice Krispies and salt until all of it is mixed in.3 cups Rice Krispies cereal,⅛ teaspoon kosher salt
- Pour the mixture into the prepared baking pan and spread it out evenly.
- Let it cool for at least 1 hour before slicing and serving.
NOTES
- For peanut butter crunch bars, use only 1½ cups of chocolate chips, ¼ cup of butter (½ stick), and stir in 1 cup of peanut butter!
- Follow this same formula for any other nut butter or Nutella!
- For swirled crunch bars, use 1½ cups of chocolate chips and 1½ cups of white chocolate chips. Lightly fold together to avoid losing the swirls.
- For nutty crunch bars, add 1 cup of chopped nuts, such as peanuts, walnuts, or pecans!
- Easily double this recipe and spread it into a 9×13-inch baking pan to serve a crowd!
Storage: Store homemade crunch bars in an airtight container at room temperature or in the refrigerator for up to 5 days. Freeze for up to 3 months.