Chocolate Peppermint Crunch Bars (Edit recipe)

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Peppermint and chocolate—such a cozy holiday combo! This festive take on my gluten free copycat crunch bars is perfect for gatherings or a simple treat at home. Best of all, it’s no-bake and full of holiday magic! ✨

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PREP TIME

5 minutes

COOK TIME

—

INGREDIENTS

Serves: 2-4

Ingredients

1.5 cups Dark Chocolate Chips, split into 1 cup + 1/2 cup
1.5 Tbsp Coconut Oil, optional, split into 1 tbsp + 1/2 tbsp
1 cup Brown Rice Crisps, or any gluten free crispy rice cereal
1.5 tsp "Peppermint Mocha" Faux Joe Coffee Alternative (Loose Leaf) - Sip Herbals, can sub 1/2 tsp peppermint extract (increase as you'd like)
2 Tbsp Candy Canes, finely crushed

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Process

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Note, these instructions are written assuming the standard serving size, since you have modified the number of servings, these steps may need to be modified for best results

Start by melting 1/2 cup of chocolate chips with 1/2 tablespoon coconut oil in the microwave in 30-second increments until fully melted.
Add a thin layer of melted chocolate into the mold, just enough to take the shape of your mold design and create a smooth surface.
Melt the remaining 1 cup of chocolate chips with 1 tablespoon of coconut oil in the microwave in 30-second increments. Once fully melted, add in your peppermint mocha Faux Joe and crushed candy canes. Mix well.
Mix in 1 cup of crispy rice cereal until all cereal is fully coated. If you prefer more chocolate to crispy rice, add an extra 1/2 cup of melted chocolate chips while keeping the 1 cup of crispy rice.
Add the melted chocolate crispy rice mixture into the molds, on top of the melted chocolate layer. The more you fill the mold, the thicker your candy bars will be!
Pop into the freezer for about 1-2 hours, or until fully set.
Carefully remove from the molds and let sit at room temperature for about 10-15 minutes before enjoying.
*If using a loaf pan or baking sheet instead of a candy mold, you can skip steps 1-2. Follow steps 3-7 to finish. Spread the melted chocolate crispy rice mixture into a loaf pan or baking sheet lined with parchment paper. Sprinkle crushed candy canes on top after spreading the mixture, as it won’t matter which side is on top.

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About This Recipe

Show nutritional information

This is our estimate based on online research.
Calories:	1310
Fat:	96 g
Carbohydrates:	104 g
Protein:	25 g
Cholesterol:	0 g
Sodium:	83 mg
Fiber:	24 g
Sugars:	39 g
Sugar Alcohol:	0 g
Calculated for total recipe.