Easy Homemade Crunch Bars
Ingredients
Makes 16 bars (8×8 pan)
The Golden Four
3 cups (90g) crispy rice cereal (Rice Krispies-style; GF if needed)
6 tbsp (85g) unsalted butter, cubed (real butter—no substitutes!)
3 cups (525g) milk or semisweet chocolate chips (Ghirardelli or Guittard—quality matters!)
⅛ tsp fine sea salt (your love of bold balance—yes!)
✅ Joye’s Optional Upgrades (Because You Love Depth & Crunch!)
½ cup creamy peanut butter (swirled in after melting—Reese’s vibes!)
½ cup mini marshmallows (folded in for s’mores magic)
½ cup chopped toasted pecans or pretzels (your fave—adds Midwest heartiness!)
Flaky sea salt sprinkled on top before chilling (gourmet finish—so you!)
⚠️ Pro Tip: Toast the nuts! Spread on a baking sheet; bake at 350°F for 5–7 minutes until fragrant. Cool before using. Raw nuts = flat flavor; toasted = rich, buttery, unforgettable.
Step-by-Step Instructions
1. Prep the Pan (The Quiet Foundation)
→ Line an 8×8-inch baking dish with parchment paper, leaving overhang on two sides.
→ Lightly grease parchment with butter (prevents sticking).
2. Melt the Base (With Gentle Hands)
→ In a large microwave-safe bowl, combine butter and chocolate chips.
→ Microwave on medium (50%) power in 30-second bursts, stirring well between each, until smooth and glossy (~1.5–2 minutes total).
✅ Don’t rush—high heat scorches chocolate!
🌟 Stovetop Option (My Grandma’s Way):
Melt in a double boiler over low heat, stirring constantly, 4–5 minutes. Remove from heat before it simmers.
3. Fold in the Crunch
→ Stir in sea salt.
→ Add crispy rice cereal; gently fold with a silicone spatula until every piece is coated.
✅ Work quickly—chocolate sets fast!
→ Optional: Swirl in peanut butter or fold in marshmallows/nuts now.
4. Press & Smooth (The Joye Secret!)
