These crunch candy bars have a crispy and crunchy texture. They are just 2 ingredients and don’t require any flour, refined sugar, dairy or oil. The bars are easy to prepare and can be customized.

These crunch bars are a healthier homemade version of the classic Crunch candy bars. I like that they are free of most food allergens and you can easily customize them.

Ingredients

  • Dark chocolate chips
  • Puffed quinoa

Dark chocolate chips: I used dark chocolate chips that don’t contain dairy and are sweetened with unrefined sugar. You can also use whatever your favorite type of chocolate is, such as milk or semisweet. If you need the chocolate bars to be dairy-free, make sure to use dairy-free chocolate chips. If you need the chocolate bars to be refined sugar free, make sure to use chocolate sweetened with an unrefined sugar.

Puffed quinoa: Puffed quinoa is used to provide the crispy, crunchy texture for these bars. You can use store bought quinoa or you can make your own. I like using store-bought to save time and because the quinoa is usually more evenly golden.

How to Make Crunch Bars

  • The dark chocolate is melted until smooth. Stir in the puffed quinoa until it is evenly mixed in.
  • If using chocolate candy molds, transfer the mixture to the candy molds. You can also transfer the mixture to a parchment paper lined baking pan and cut into invidual bars once the mixture is set.
  • Place the chocolate bars into the fridge until firm. Release the bars from the molds or cut the chocolate into individual bars with a large sharp knife.

Expert Tips

  • You can also add peanut butter to the mixture if you like the flavor of peanut butter in the candy bars. Peanut butter will also soften the chocolate so it’s not as firm if you prefer chocolate bars that aren’t as firm.
  • You can increase the amount of puffed quinoa for more crunch in each bar.
  • You don’t need to use candy molds to make these bars. You can let the chocolate set in a baking pan and then cut into individual bars.
  • You can make these into whatever size you prefer, but I don’t recommend making them more than 1/2 inch thick because it will be too firm to bite through.

More Candy Recipes

 

No ratings yet

2 Ingredient Crunch Bars

These homemade crunch bars are a simple yet satisfying treat. Using just two ingredients: quinoa and dark chocolate, the bars don't need any flour, refined sugar, dairy, butter or oil. The result is a deliciously crunchy and chocolatey snack that's perfect for any time you need a quick sweet fix.
Servings: 20 bars
Prep Time: 10 minutes
Cook Time: 2 minutes
Total Time: 12 minutes
Print Recipe Pin Recipe Leave a Review

Ingredients

  • 1 1/2 cups (264g) dark chocolate chips, see note before starting
  • 1/2 cup (34g) puffed quinoa , or more as desired, see note before starting

Instructions
 

  • In a microwave-safe bowl, melt the chocolate chips in 30-second intervals, stirring between each interval until smooth and melted, about 1.5- 2 minutes total.
  • Gently fold the puffed quinoa into the melted chocolate until evenly coated and evenly spread throughout. If you prefer more crunch, you can add more puffed quinoa.
  • If using candy bar molds, don't fill them more than 1/2 inch thick. It's okay if they are thinner than 1/2 inch. If using candy molds, pour the mixture into the individual cavities of each candy mold. If you don't have candy molds, you can line a square baking pan with parchment paper and pour the mixture into the lined pan. Make sure to use a baking pan big enough where the chocolate layer added will be less than 1/2 inch thick. Anything thicker will make the chocolate bars too firm to bite through. It's okay if they are thinner than 1/2 inch. Tap the mold or baking pan on the counter a few times to remove air bubbles and to even out the filling. The filling should evenly and fully fill each cavity.
  • Place the chocolate in the refrigerator for about 1 hour, or until the chocolate has fully set. Once set, release the chocolate from the molds or cut into individual bars with a large sharp knife. If desired, you can also sprinkle coarse salt on the bars before serving.
  • Chocolate bars can be stored in an airtight container at room temperature for 2-3 days or about one week in the fridge.

Notes

  • The chocolate part of the candy bars is quite firm. If you prefer a softer chocolate, you can add about 1/4 cup natural peanut butter with no added oils to the melted chocolate.
  • Puffed Quinoa note: There are two main types of store bought puffed quinoa: one that is smaller pieces, sometimes referred to as quinoa crispies, and one that is larger round balls. I prefer quinoa crispiers because they stay crispy better. I did not test the recipe with the larger-type of puffed quinoa. I used Natural Foods puffed quinoa.*
  • Chocolate note: You can use whatever type of chocolate you prefer. However, if you need the bars to be dairy-free, make sure to choose dairy-free dark chocolate. If you need the bars to be refined sugar-free, use a chocolate that is sweetened with unrefined sugar. I used Hu dark chocolate chips.*
  • You can use different candy molds, but I recommend not making the chocolate more than 1/2 inch thick because it will be hard to bite through. I used these chocolate molds,* which are approximately 1 x 2 inches and a little less than 1/2 inch thick.
  • *These product links are affiliate links. This means I earn a commission from qualifying purchases.
Serving: 1bar, Calories: 86kcal, Carbohydrates: 7g, Protein: 1g, Fat: 5g, Saturated Fat: 4g, Sodium: 9mg, Fiber: 1g, Sugar: 4g, NET CARBS: 6
The nutrition information provided are only estimates based on an online nutritional calculator. This is not a comprehensive list of all the nutrients in the recipe (i.e., does not include vitamins, cholesterol, etc). I am not a certified nutritionist. Please consult a nutritionist or doctor for accurate information and any dietary restrictions and concerns you may have.
Did you make this recipe?Please leave a star rating and review below!