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.
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.
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