Chocolate-Covered Cranberry Crunch Bars
Prep time
Cook time
Total time
I add the maple syrup at the end, because it coats the flavors in a warm sweetness. But it does cause the mixture to set up more quickly.
Recipe type: Dessert
Cuisine: American
Serves: 9 to 12 crunch bars or 24 to 30 two-bites
  • ¾ cup dairy-free semi-sweet chocolate chips
  • ¼ cup nut butter (like cashew butter or hazelnut butter)
  • 1¾ cups cocoa crispy brown rice cereal
  • ½ cup dried cranberries
  • ¼ cup cacao nibs, optional
  • 2 tablespoons maple syrup
  1. Put the chocolate chips and nut butte in a double broiler and heat, whisking often, until smooth and melted.
  2. Remove the bowl from the heat, and stir in the crispy cereal, cranberries, and cacao nibs until coated. Stir in the maple syrup until coated.
  3. Press the mixture into an 8×8-inch dish lined with parchment or wax paper, 9 to 12 muffin cups, or 24 to 30 mini muffin cups. I use silicone muffin cups – both regular-sized and mini – as they pop out with ease. You can alternately press them into cupcake liners for a decorative serving touch!
  4. Refrigerate for 15 minutes. If making bars, remove the batch with the parchment paper and cut into bars while still a touch soft. Return to the refrigerator or freezer to chill completely.
  5. To maintain their crispiness, store these crunch bars in an airtight container in the freezer.
Recipe by Go Dairy Free at