Crunch Bars with Dark Chocolate
Crispy, chocolate-dipped nut bars made with puffed rice and brown rice syrup. Easy, healthy, and better than any store-bought treat!
Ingredients
- ¾ cup peanuts
- ¾ cup cashews
- 1 cup almonds
- ½ cup puffed rice or Tesco Rice Snaps Cereal
- ¼ cup brown rice syrup see notes for alternative
- 1½ tsp vanilla extract
- ½ tsp sea salt
- 100 g dark chocolate or any chocolate of choice
- 2 tsp coconut oil
- Flaky sea salt for topping
Instructions
- Preheat your oven to 170°C (340°F). Line a baking tray with parchment paper or use silicone bar moulds.
- In a large bowl, combine peanuts, cashews, almonds, and puffed rice.
- In a small microwave-safe bowl, heat the brown rice syrup for 30 seconds. Stir in vanilla extract and sea salt.
- Pour the syrup mixture over the nuts and rice, and mix until everything is evenly coated.
- Transfer the mixture to your prepared tray or molds, pressing it down firmly into an even layer.
- Bake for 18–20 minutes until golden and lightly crisp.
- Remove from oven and let cool for at least 30 minutes to set.
- Once cooled, melt dark chocolate and coconut oil in the microwave (30-second bursts, stirring in between).
- Dip the bottom of each bar into the melted chocolate and drizzle more on top.
- Finish with a sprinkle of flaky sea salt and chill until set.
Video
Notes
- Press the nut mixture firmly into the tray or moulds to help them set better.
- Allow the bars to cool completely before dipping or drizzling with chocolate.
- Store bars in the fridge in an airtight container for up to a week (if they last that long!).
- You can use honey if that’s what you have on hand. It won’t affect the flavour — they’ll still taste great. But a heads-up: honey won’t hold the bars together as well as brown rice syrup. They may fall apart a bit more.