Ingredients
Base:
3 cups crispy rice cereal (e.g., Rice Krispies)
1/2 cup creamy peanut butter
1/2 cup honey or maple syrup
1/4 cup coconut oil or unsalted butter
1 tsp vanilla extract
Pinch of salt
Top Chocolate Layer:
1.5 cups chocolate chips (semi-sweet or milk chocolate)
1/4 cup creamy peanut butter
1/2 cup extra crispy rice cereal or mini chocolate chips (to create the bumpy top texture)
Instructions
1. Prep: Line an 8×8-inch baking pan with parchment paper.
2. Make Base: In a saucepan over low heat, combine 1/2 cup peanut butter, honey, and coconut oil. Stir until smooth and fully melted. Remove from heat and stir in vanilla extract and salt.
3. Combine: Pour the liquid mixture over the 3 cups of crispy rice cereal in a large bowl. Stir until well coated. Press firmly into the bottom of the lined pan.
4. Melt Topping: In a heatproof bowl, melt the 1.5 cups chocolate chips and 1/4 cup peanut butter together in the microwave in 30-second bursts, stirring in between until smooth.
5. Add Texture: Fold the 1/2 cup of extra crispy rice cereal into the melted chocolate.
6. Assemble & Chill: Pour the chocolate mixture over the cereal base and smooth out evenly. Chill in the refrigerator for at least 1–2 hours until set before slicing into squares.
Option 2: 3-Ingredient Fudge Crunch Bars
A simpler, fudge-style variation using sweetened condensed milk and melted chocolate.
Ingredients
2 cups milk chocolate chips or chopped chocolate
1/2 cup dark or semi-sweet chocolate chips
1 can (14 oz / 397g) sweetened condensed milk
2 tbsp unsalted butter
2.5 cups crispy rice cereal or chocolate crispy cereal
Instructions
1. Melt Base: Combined all the chocolate chips, sweetened condensed milk, and butter in a heavy saucepan over low heat. Stir continuously until smooth and melted.
2. Fold in Crunch: Reserve 1/2 cup of the melted chocolate mixture. Fold the crispy rice cereal into the remaining main chocolate mixture until completely coated.
3. Press: Press the chocolate-cereal mix firmly into a parchment-lined 8×8-inch pan.
4. Top: Mix the remaining 1/2 cup of melted chocolate with a handful of cereal, then spread over the top to create that glossy, textured surface.
5. Chill: Refrigerate for 2 hours until firm, then cut with a sharp knife.