These bars are a cross between cookie dough and a crunch chocolate bar. The cookie dough is pretty much the same as my chocolate chip cookie recipe which means it’s flavorful, loaded with chocolate chips, and so delicious! The dough is then pressed into a pan and covered with a nice layer of chocolate. But it’s not just chocolate. The melted chocolate is first mixed with crispy rice cereal, making it like a crunch bar. They are super easy to make since they’re no bake and they’re an easy snack to keep in the fridge for after school/work or to simply enjoy as a yummy treat! Everyone that tried them loved them and I hope you will to!
This post contains affiliate links to some of my very favorite ingredients. This way it is easy for you to find the ingredients I used at the best price I’ve found. If you click one and purchase anything from Amazon, I will receive a very small percentage of the sale, to support what I do here. Thank you!
Link to my favorite gluten-free flour blend is here.
8×8 inch square baking pan is linked here.
Lily’s sugar and dairy free dark chocolate chips are linked here.
Espresso powder I use for baking is linked here.
Crunch Cookie Dough Bars (gluten, egg, & nut free, dairy-free/vegan option)
Ingredients
- ½ cup (113 grams) unsalted butter or vegan butter
- ¼ tsp salt
- ½ cup (95 grams) dark brown sugar lightly packed
- ¼ cup (53 grams) sugar
- 1 tsp pure vanilla extract
- 1 ¼ cups (169 grams) gluten-free flour blend I used Bob's Red Mill Gluten-Free 1:1 Baking Flour
- 1 cup (183 grams) semisweet or dark chocolate chips dairy-free if needed
Chocolate Crunch Layer:
- 1 cup (183 grams) semisweet or dark chocolate chips dairy-free if needed
- 1 ½ tsps instant espresso powder optional for a caffeine kick and very slight mocha flavor
- ¾ cup (37 grams) gluten-free crispy rice cereal Rice Krispies brand is not gluten-free
Instructions
- Line a 9×9 inch baking pan with parchment paper. In a glass bowl, melt the butter in the microwave.
- Pour the melted butter into a large mixing bowl or the bowl of a stand mixer. Add the salt, dark brown sugar, sugar, and vanilla and mix until combined. Add the GF flour and chocolate chips and mix until a thick, even dough forms. Press the dough into the prepared pan to form a flat, even layer and chill in the fridge.
Chocolate Crunch Layer:
- In a medium sized glass bowl, melt the chocolate in the microwave, heating 25 seconds at a time and stirring well in between each interval. Add the espresso powder and whisk until well combined (optional). Let the chocolate cool at room temperature for 10 minutes. After waiting 10 minutes, carefully fold in the crispy rice cereal. Remove the pan of cookie dough from the fridge. Pour the chocolate crunch mixture on top and evenly spread across the surface of the dough.
- Place in the freezer for about 10 minutes or until the chocolate has hardened. Once the chocolate has hardened, grab the edges of the parchment paper, remove the cookie square from the pan and set it on a cutting board. Cut the large square into bars and that’s it! Enjoy!
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