No-Bake Crunch Bars — Chewy, Nutty, and Unapologetically Satisfying
Scrape mixture into pan. Press firmly and evenly with the back of a spoon or offset spatula (prevents crumbling).
Tap pan sharply on counter to eliminate air pockets.
Chill: Refrigerate 2 hours (or freeze 45–60 minutes) until rock-solid. Do not rush—soft bars crumble.
5. Slice & Store
Lift out using parchment. Place on cutting board.
Use a sharp chef’s knife (wipe between cuts) to slice into 12 (2×2-inch) bars.
Tips for Perfect Gravy
(Note: These are intentionally un-glazed—but for a salted caramel drizzle, warm 2 Tbsp keto caramel + ½ tsp coconut oil; zigzag over set bars.)
Serving Suggestions
Dip half in melted dark chocolate for a double-chocolate crunch
Sprinkle with flaky sea salt or cacao nibs before chilling
Crumble over Greek yogurt with berries for breakfast
Pair with black coffee—the bitterness highlights the nutty depth
Storage & Make-Ahead Tips
Keep airtight in fridge up to 2 weeks, or freezer up to 3 months.
Freezer tip: Separate layers with parchment; thaw 5 min before eating for optimal chew/crunch balance.
Do not store at room temp—coconut oil softens above 76°F.
Frequently Asked Questions
Can I use peanut butter?
Yes—but natural PB separates. Stir well, and add 1 Tbsp coconut oil extra for cohesion.
Why are my bars greasy?
