Chocolate Crunch Bars: the decadent, no-bake crunch bar recipe

Total time: 50 Min + Chilling time
Difficulty: Low
Serves: 6 people
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By Cookist

These chocolate crunch bars are great as a vegetarian snack made without flour, which means it’s gluten-free. This is an easy, no-bake dessert recipe. It’s definitely a healthier option than your typical candy bar. It’s so decadent, you wouldn’t even think it’s healthy! They’re sweet without being overly sweet, and crunchy.

It’s also quick and easy to make. You simply fry cooked rice and mix it with melted chocolate, and crushed pistachios. Refrigerate in cookie forms until set, and enjoy! Pack them for lunch as a quick bite on the go. Eat them to boost your energy levels, or take a bite to satisfy your sweet craving.

Chocolate Crunch Bars Ingredients

Because the recipe only uses three ingredients, there is no place to hide bad quality ingredients. Use only the best quality you can find.

Chocolate – use high-quality dark baking chocolate, so not chocolate from the candy aisle. Ghirardelli chocolate will work well.

Uncooked rice – with this recipe, the rice is cooked, then fried. But you can also use store-bought puffed rice for a quicker option.

Vegetable oil – used for frying the rice, choose neutral oil like canola or sunflower oil.

Pistachio grains – feel free to substitute the pistachio grains with crushed almonds or pecans.

How To Make Chocolate Crunch Bars

Prepare the rice (skip this step if you’re using store-bought rice. Cook the rice in hot water for 30 minutes until cooked through and dry. Then place the cooked rice in a sieve, lower it into hot oil and fry until crispy.

Mix the fried rice with melted chocolate and pistachio grains until all the ingredients are fully combined. Spoon the mixture into small cookie forms (molds), and refrigerate to set.

Tips For Homemade Crunch Bars

Add more flavor by adding chopped crystallized ginger, lemon zest, orange zest, or vanilla essence.

For added texture, feel free to mix in oats, bran flakes, or unsweetened coconut.

You can also make the bars in an 8×8-inch tin, and slice it into bars once set. Spray the knife with oil cooking spray to ensure smooth slices. This will prevent the candy from sticking to the blade, and ensure that each slice comes out smoothly.

Pecans, cashews, and macadamias will also work well. If using large nuts, make sure to chop them so they are all equally sized.

To make the bars more fruity, you can add any of the following: dried cranberries, chopped dried apricots, raisins.

Are These Crunch Bars Gluten-Free?

Yes, they are! Rice is naturally gluten-free, making this recipe suitable for those who avoid gluten in their diet.

How To Store Chocolate Crunch Bars

To store the Chocolate Crunch bars, wrap them with parchment paper, and then place them in an airtight container.

You can also freeze them. Simply wrap the bars in a layer of parchment paper, then with another layer of plastic wrap. Freeze for up to 3 months.

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Uncooked rice
150 g (3/4 cup)
Vegetable Oil
400 g
pistachio grains
100 g


Cook the rice for 30 minutes until cooked through and dry.

Place the cooked rice in a sieve, and lower it into the hot oil.

Fry the rice until crispy.

Pour melted chocolate into a bowl.

Add the crispy rice and pistachio grains and mix.

Transfer the chocolate mixture to cookie forms.

Refrigerate for a few hours until set, then unmold, serve them and enjoy.


Grease the cookie forms (or spray with cooking oil spray) to ensure that the chocolate crunch bars don’t stick.

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