These chocolate crunch bars are very simple and sure to be a go to dessert for summer and picnics. They take such little time and effort to assemble and there is no baking involved. 

Make it your own

If it isn’t crucial, I try to change things up within a recipe to make it a little more interesting. Below are a few suggestions but by all means, add your own twist. 

Swapping suggestions: 

• If you don’t have almond butter, you can use peanut butter or any other nut butter you like. 
• replace the vanilla extract with espresso and add chopped chocolate covered espresso beans. 
• use some bacon fat and crumbled maple bacon. 🐖
• Adding dried cherries or raspberries to the mix. Berries pair well with chocolate 
• Top with sprinkles, non-pareils, or mini marshmallows 

Chocolate Crunch Treats Recipe

15 minutes active time, 1 hr inactive time

Yields: 24 bars

INGREDIENTS:

1½ pounds (24 oz.) dark and semi sweet chocolate chips* (I used Enjoy life semi sweet and dark chocolate chunks, 12 oz of each. This chocolate is dairy free)

½ cup (1 stick) unsalted butter or ghee for dairy free

2 tablespoons almond butter

1 tablespoon honey

5 cups puffed rice cereal (organic, sprouted, or whichever rice cereal you prefer)

2 teaspoons of pure vanilla extract

Pinch of sea salt

DIRECTIONS: 

1. In the top of a double boiler, melt the chocolate and butter. Add the almond butter, vanilla, salt and honey, and mix until combined. Remove from the heat, mix in the puffed rice and pour into a 9-inch square baking pan lined with parchment paper.

2. Let set in the refrigerator, at least 2 hours. I usually put them in the freezer for about 30 minutes and Will cut them into bars right after. Store in refrigerator. Bring to room temperature before cutting into squares.A

Adapted from: Tasting Table 

For a little something extra, add some bacon fat and cooked maple bacon crumbles. 👌🏻🐖