It’s officially October, and you know what that means! I’m back with another homemade take on a classic Halloween treat. Not only are these “crunch” bars vegan, they’re also gluten and allergen-free. And best of all, they’re dead easy to make. Seriously, I’m not even sure if this can technically be considered a recipe! Try it for yourself and see!
Vegan Crunch Bars
What you’ll need:
– 24 oz vegan chocolate chips (or chocolate bar chopped up into even chunks)
– 3 cups puffed brown rice cereal
– Parchment paper
– Baking sheet
*side note: put a Christmas twist on this recipe with a teaspoon of peppermint extract!
How to make ’em:
Step 1: In a large bowl, melt the chocolate chips by microwaving them in 30 second intervals, stirring in between to ensure even melting. As always, you can use the double boiler method if you’re feeling extra cautious.
Step 2: Melt chocolate completely, then let cool for a minute.
Step 3: Add 3 cups of the brown rice cereal to the chocolate and mix until fully incorporated.
Step 4: On a parchment lined baking sheet, spread out the crunch bar mixture, making the surface as flat and even as possible.
Step 5: Place in the freezer for an hour or until completely solid.
Step 6: Remove the baking sheet from the freezer and let it sit at room temperature for a minute or so. You want it to soften just slightly, as it makes it easier to cut the crunch bars into even rectangles.
Eat and enjoy! See, I told you it was easy! To store, keep refrigerated.
More vegan Halloween treats: Crunchy Raw Chocolate Coconut Cups
Photo: Sarah McEwing