Peanut Butter Crunch Bars

The BEST homemade 4 ingredient Peanut Butter Crunch Bars... a copycat style recipe that's even better than the original Nestle Crunch chocolate bars!

5 from 5 votes

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Course: bars and slices

Cuisine: American, western

Prep Time: 10

Chilling time: 2

Total Time: 2 10

Servings: serves

Calories: 220kcal

Cost: $5

Grease and line a 20cm x 20cm square tin with baking paper and set aside.
Melt the chocolate, peanut butter and coconut oil on low heat in a saucepan (or in 30 second bursts in the microwave on 50% power).
Mix until smooth.
If using a Thermomix: Melt for 3 minutes, 60 degrees, Speed 2.
Stir through the rice bubbles.
If using a Thermomix: Mix on Reverse for 15 seconds, Speed 2 or until completely combined.
Press mixture very firmly into the prepared tin.
Spread the top of the slice evenly, and refrigerate until firm (a minimum of 2 hours).

RECIPE NOTES & TIPS

Melting - you can melt the ingredients in the microwave, on the stove-top or in a Thermomix.
Peanut Butter - you can use smooth or creamy peanut butter in this recipe. Creamy store-bought peanut butter works better in this recipe than homemade or natural peanut butter.
Use a fresh box of rice bubbles or rice krispies - this will ensure your slice is crispy and crunchy!
Coconut oil - this gives the slice it's EPIC crunch!!!! You can substitute it with butter, but coconut oil will give you the very best taste and texture.
Chocolate - I recommend using milk chocolate melts or baking chocolate as it melts easier than regular chocolate.
Press the mixture VERY firmly into a greased and lined baking tin. The mixture needs to be pressed down very firmly so that it doesn’t break apart when you cut it. See my Expert Tips in cutting slices here.
Setting time - leave in the fridge to set for a minimum of 2 hours.
Storing - Peanut Butter Crunch Bars can be stored in an airtight container in the fridge for up to 1 week. They can also be wrapped well and frozen for up to 1 month.