Just like a crunch bar, but better for you! These Crunch Bar copycats are made with puffed quinoa, melted chocolate, and hazelnut spread. The similarity in these and actual Crunch Bars is crazy! Make this easy snack next time you have a crunchy craving!
I love love crunchy chocolate! Peanut Hershey's, Crunch Bars, Ferrero Rocher - I could go on and on. These homemade Quinoa Crunch Bars are an awesome sweet treat that doesn't feel so bad!
What ingredients are necessary for preparing the Quinoa Crunch Bars?
- ½ Cup Quinoa (or pre-puffed quinoa)
- 2 tablespoon Water (omit if using pre-puffed quinoa)
- 10 oz Dark Chocolate Melting Wafers
- 2 tablespoon Hazelnut Spread
- 1 tablespoon Coconut Oil
- ½ teaspoon Sea Salt
Is there any equipment necessary for preparing Quinoa Crunch Bars?
You'll need a medium frying pan to puff the quinoa, if you are not using pre-puffed.
You will also need a large bowl for combing the ingredients, a quarter sheet pan, and parchment paper.
Steps to Prepare:
Puff the Quinoa - Moisten the quinoa with 2 tablespoon of water and stir to combine. It will be clumpy. Heat the frying pan over medium heat for 2 - 3 minutes until it is very hot (do not increase heat to medium-high, you do not want the quinoa to burn). These the surface of the pan with 1 tablespoon of quinoa. Place 1 tablespoon in the hot pan and spread it into an even layer. Move it around on the pan with a wooden spoon until you start seeing it "pop". It will smell nutty. Remove it immediately once you see it pop a few times and it is aromatic. (It will burn in a matter of 10 seconds! So keep your eye on it!) Continue in larger batches until all the quinoa is puffed. Remove it to a paper plate to cool.
Prepare the Chocolate Mixture - Combine the wafers, hazelnut spread, coconut oil, and sea salt. Microwave in 20 second intervals, whisking in between, until a silky smooth mixture is formed. (Alternatively, place the ingredients into a large glass bowl and place over a steaming pot of water on the stove to act as a "double boiler". This will melt your chocolate more gently and help you avoid breakage.)
Combine the Quinoa and Chocolate - Pour the puffed quinoa into the chocolate mixture and fold it in using a rubber spatula.
Prepare the Pan for the Bars - Line a quarter baking sheet with parchment paper and promptly pour the chocolate mixture into the pan. Spread to all corners and freeze for at least 20 minutes to set.
Slice - Remove the pan from the freezer, give it a gentle press. If there is no give, they are ready! Let the pan sit at room temperature for about 3 minutes then run a knife under warm (not hot) water and slice into bars. (You may have a little breakage, that's okay!)
Storage:
These bars should be stored in an airtight container in the fridge or freezer. In the fridge they will last about 1 week. They will last up to 3 months in the freezer.
Leave out at room temperature for a few minutes to make the chocolate easier to bite into.
These are amazing over some vanilla ice cream!
Ways to Customize this Recipe:
- Pump up the Crunch! - Add double the amount of quinoa for a crunchier affect. (This recipe is to mimic the candy bar. But more quinoa will give you kind of a granola bar effect, which is also lovely!)
- Add some Berries - Add dried cranberries, nuts, or coconut on the top of the bars ahead of freezing.
- Make them White Chocolate - Swap the dark chocolate for white chocolate and "swirl" in the tempered hazelnut spread ahead of freezing! So pretty!
Looking for more sweet treats like these? Check out some other recipes on the blog!
- Dairy Free Chocolate Coconut Popsicles
- Pistachio Cream Stuffed Dates
- Pumpkin Chocolate Chip Energy Balls
I hope you loved this recipe for Quinoa Crunch Bars! If you try them, I'd love to hear your feedback or see your work! Leave a comment here or tag @atoastedcrumb on all socials!
Quinoa Crunch Bars
Ingredients
- ½ Cup Quinoa (or pre-puffed quinoa)
- 2 tablespoon Water (omit if using pre-puffed quinoa)
- 10 oz Dark Chocolate Melting Wafers
- 2 tablespoon Hazelnut Spread
- 1 tablespoon Coconut Oil
- ½ teaspoon Sea Salt
Instructions
- Moisten the quinoa with 2 tablespoon of water and stir to combine. It will be clumpy.
- Heat a frying pan over medium heat for 2 - 3 minutes until it is very hot (do not increase heat to medium-high, you do not want the quinoa to burn).
- Test the surface of the pan with 1 tablespoon of quinoa. Place 1 tablespoon in the hot pan and spread it into an even layer. Move it around on the pan with a wooden spoon until you start seeing it u0022popu0022. It will smell nutty. Remove it immediately once you see it pop a few times and it is aromatic.
- Continue in larger batches until all the quinoa is puffed. Remove it to a paper plate to cool.
- Combine the wafers, hazelnut spread, coconut oil, and sea salt.
- Microwave in 20 second intervals, whisking in between, until a silky smooth mixture is formed.
- Pour the puffed quinoa into the chocolate mixture and fold it in using a rubber spatula.
- Line a quarter baking sheet with parchment paper and promptly pour the chocolate mixture into the pan.
- Spread to all corners and freeze for at least 20 minutes to set.
- Remove the pan from the freezer, give it a gentle press. If there is no give, they are ready!
- Let the pan sit at room temperature for about 3 minutes then run a knife under warm (not hot) water and slice into bars. Enjoy!
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