Easy Homemade Crunch Bars
🎁 Holiday tins: Layer bars in cupcake liners, tuck into vintage tins
🍫 Teacher gifts: Package 2 in cellophane bags, tie with raffia + tag: “Crunch Love—From Joye’s Kitchen”
🥛 Classic pairing: Serve with cold milk or hot cocoa
✨ Elegant dessert: Arrange on a gold tray with espresso shots
Storage & Make-Ahead Tips
Fridge (covered): Up to 2 weeks in airtight container (layer with parchment).
Freezer: Up to 2 months! Freeze in single layer, then bag. Thaw at room temp 15 mins.
Double batch? Yes! Use a 9×13 pan—same chilling time.
Make components ahead: Melt chocolate/butter 1 day ahead; store covered at room temp.
Frequently Asked Questions
Q: Can I use margarine or coconut oil?
A: Not recommended—butter’s water content creates the perfect snap. Margarine = greasy; coconut oil = soft bars.
Q: Why are my bars too soft?
A: Likely under-pressed or low-quality chocolate. Next time: press firmly + use high-cocoa chips.
Q: Can I make it dairy-free?
A: Yes! Use plant-based butter + dairy-free chocolate chips (Enjoy Life brand).
Q: Are they gluten-free?
A: Yes—with GF crispy rice cereal (like Barbara’s).
Q: Can I add sprinkles?
A: Absolutely! Press rainbow jimmies into the top before chilling for funfetti crunch.
Allergy Information
