Step 1

Melt the chocolate: Add the chocolate and coconut oil to a small saucepan on low heat, stirring often. When the chips are almost completely melted, remove from heat and stir vigorously until only a chocolate liquid remains. Then, stir in the rice cereal.

Step 2

Fill and chill: Place your silicone chocolate mold on a flat stable surface like a plate, tray, or cutting board. Carefully spoon the mixture into the chocolate bar mold and place in the fridge for at least 2 hours or (for best results) overnight to set. The freezer could speed this process up, but we’ve seen best results when chilled in the fridge overnight.

Step 3

To use: Once set, remove the chocolate bars from their molds and enjoy!

Step 4

To store: Store leftover homemade Crunch bars in an airtight container in the fridge or freezer for up to 4-5 months.