Homemade Crunch Bars - Recipes Website

Line an 8×8-inch baking dish with parchment paper and set aside.
Add the crispy rice cereal to a large mixing bowl and set aside.
In a microwave-safe bowl or saucepan, combine the chocolate chips, peanut butter, maple syrup, and coconut oil. Heat until fully melted.
Whisk the mixture until smooth and well combined.
Pour the chocolate mixture over the crispy rice cereal and stir until evenly coated.
Transfer the mixture to the prepared baking dish and press it down firmly.
Refrigerate for at least 1 hour, or until firm.
Remove from the fridge, slice into bars, and enjoy.

To Store: Keep crunch bars at room temperature in an airtight container for up to 2 weeks.
To Freeze: Wrap individual bars in parchment paper and store in zip-top bags. Freeze for up to 6 months.