If there was ever a candy bar that perfectly balanced simplicity and downright deliciousness, it would be the humble Crunch Bar. What’s not to love about crispy puffed rice coated in chocolate? One bite and I’m instantly transported back to the Halloweens of my childhood. After indulging in some Halloween candy this year, I got to thinking that a homemade version of the crunch bar had some real potential…
- 1 cup puffed rice cereal — 1–2 pts
- 1/2 cup PB2 powder ( peanut butterpowder) — ~2 pts
- 1/4 cup unsweetened cocoa powder — 0 pts
- 1/4 cup sugar-free syrup (maple-style) — 0 pts
- Sweetener to taste (stevia/monk fruit) — 0 pts
- Splash of unsweetened almond milk if needed — 0 pts
👩🍳 Instructions
- In a bowl, mix PB2, cocoa powder, syrup, and sweetener.
- Add a tiny splash of almond milk to create a thick paste.
- Fold in puffed rice cereal until fully coated.
- Press mixture firmly into a parchment-lined container.
- Refrigerate 1–2 hours until set.
- Cut into bars and enjoy!
~0–1 point per bar (depending on cereal & plan)
- Mini sugar-free chocolate chips (adds points)
- Vanilla extract
- Pinch of salt for a “Reese’s” vibe 😍
- Drizzle of melted sugar-free chocolate