Nestle Crunch Bar Copycat

In this Instructable, I will show you how to make chocolate crunch bars. This homemade Nestle crunch bar copycat recipe is so incredibly easy to make with only 2 ingredients. And the cool thing about it is you can make your crunch bars with whatever kind of chocolate you want. If you want classic milk chocolate crunch bars you can do that, if you like the Lindt 78% cocoa dark chocolate you can make crunch bars out of that, etc. They are so yummy and taste just like the real thing, at least the milk chocolate ones do. If I can do it, you can do it. Let's get started!

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Follow the simple steps below or watch the video tutorial or do both! :)

You can print the recipe here if you like.

Ingredients:

• 1/2 cup of chocolate, doesn't have to be exact (chocolate bars, chocolate chips, candy melts) (110g)
• 1/2 cup Rice Krispies or Crisped Rice, doesn't have to be exact (13g)

Tools:

• Silicone Granola Bar pan or Candy Bar pan
• Bowls
• Spoon
• Silicone mat or parchment paper

Note: If you don't have a candy bar pan and don't want to buy one, you can drop the candy onto a silicone mat or parchment paper and shape it in a bar shape.

First, you need to melt the chocolate. What chocolate do you want to use? Semi-sweet chocolate chips? Go for it. Symphony milk chocolate? Go for it. Lindt 78% cocoa Dark chocolate? You guessed it, go for it! There are so many options you can try. Candy melts work great if you want to leave the chocolate bars out at room temperature a party, or something.

Place the chocolate in a microwave-safe bowl and heat in the microwave either with the defrost setting for 45 seconds and then stir, 45 seconds and then stir. Or normal high setting for 25 seconds and then stir, 25 seconds, and then stir, etc. until it is melted.

Note: I don't usually temper the chocolate, because I store the candy bars in the fridge. But you can temper the chocolate if you like.

Now time for the crisped rice cereal (Rice Krispies). I find a 1 to 1 ratio works well. I am using roughly 1/2 cup of Rice Krispies with my 1/2 cup of chocolate. But it really doesn't have to be exact. If you want more crisped rice use more, if you want less, use less of it. :)

Pour the Rice Krispies in the bowl of melted chocolate and fold it in, don't stir vigorously because it may damage the cereal. Mix until fully coated.

Now fill up your candy bar pan or granola bar pan. I try to keep them fairly thin. In my granola bar pan, I can usually get 4 of them with each batch. You could even make them thinner than that and get 5 of them.

Smooth the top out with the spoon or silicone small spatula and then tap it on the counter to allow the chocolate to level out more and the crisped rice to settle. Then place the pan in the fridge for about 30 minutes to set.

Alternatively, you can scoop out the mixture onto a sheet pan lined with parchment paper or a silicone mat and then shape it into a bar. They just won't turn out as nicely without a mold, but they will taste exactly the same.

*In the picture the really dark ones were made with Private Selection Blueberry Almond Chocolate bar, the one in the middle made with Symphony milk chocolate bar, and the ones on the right were made with semi-sweet chocolate chips.

Once chilled you can remove them and eat them. I normally store them in the pan in the fridge. Look how smooth they are on the bottom and the classic crunch in the middle.

Also compared to the real crunch bar, these are a bit thicker. The milk chocolate ones made with the Symphony chocolate tastes almost identical to the classic Nestle crunch bar. So yummy!

If you don't want to store them in the pan or didn't use a pan, just store them on parchment paper in the fridge, or you can freeze them as well. Enjoy!

Now watch those steps in action with this video tutorial. :)