Makes one 23×23 cm / 9×9 inch pan (16–25 bars depending on size).
Base Mixture
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3 cups crispy rice cereal or cornflakes, lightly crushed
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1 cup chopped nuts (peanuts, almonds or hazelnuts) – optional but delicious
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2 cups milk chocolate chips
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1 cup butterscotch or semi-sweet chocolate chips
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½ cup peanut butter (smooth or crunchy)
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2 tablespoons butter or coconut oil
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1 pinch salt
Optional Topping
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A small handful of extra chocolate chips or chopped nuts to press on top for that chunky, textured look (like in the photo)
Step-by-Step Instructions
1. Prepare the Pan
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Line a 23×23 cm / 9×9 inch square pan with parchment paper, leaving some overhang on two sides to lift the bars out later.
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Lightly butter or spray the pan if you want extra security against sticking.
2. Melt the Chocolate Mixture
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Add the following to a large, microwave-safe bowl:
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Milk chocolate chips
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Butterscotch or semi-sweet chips
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Peanut butter
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Butter or coconut oil
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Pinch of salt
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Microwave in 20–30 second bursts, stirring well after each burst, until the mixture is completely melted and smooth.
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Be patient and don’t overheat; as soon as most of the chips are melted, just keep stirring until the rest melts from the residual heat.
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💡 No microwave? Use a double boiler: place the bowl over a pot of gently simmering water and stir until everything is melted and silky.
3. Add the Crunch
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Pour the cereal and chopped nuts (if using) into the melted chocolate mixture.
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Use a spatula to gently fold everything together until every flake and nut is nicely coated and glossy.
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The mixture should be thick but still spoonable.
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If it seems too thin, add a bit more cereal. If too dry, melt a little extra chocolate and stir it in.
4. Press into the Pan
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Scrape the mixture into your prepared pan.
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Use a spatula or the back of a spoon to spread it into an even layer.
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For a smoother top, place a piece of parchment on top and press firmly with your hands or the bottom of a glass.
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To get that chunky, bumpy look like in your photo, sprinkle a few extra chocolate chips or chopped nuts on top and gently press them in.
5. Chill Until Firm
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Place the pan in the refrigerator for 1–2 hours, or until the bars are completely firm.
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Once set, lift the whole slab out of the pan using the parchment overhang and place it on a cutting board.
Use a sharp knife to cut into:
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16 large squares for generous dessert bars, or
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25 smaller squares for party trays and cookie boxes.
How to Store the Bars
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Keep the bars in an airtight container at cool room temperature for up to 5 days.
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In warm weather, store them in the fridge so the chocolate doesn’t soften.
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They also freeze well: wrap tightly and freeze up to 1–2 months. Thaw in the fridge before serving.
These are perfect make-ahead treats for busy Christmas weeks.
Easy Variations
Once you know the base recipe, you can create different versions:
1. Nut-Free Crunch Bars
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Skip the nuts and add:
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More cereal, or
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Mini marshmallows, or
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Dried fruit (raisins, cranberries).
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Great for school parties where nuts aren’t allowed.
2. Dark Chocolate Lovers
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Use all dark chocolate chips instead of milk + butterscotch.
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Add a little extra sugar if you want them sweeter or leave them as-is for a more grown-up flavor.
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Sprinkle a bit of flaky sea salt on top before chilling.
3. White Chocolate Festive Bars
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Replace some of the chocolate with white chocolate chips and add dried cranberries and pistachios for Christmas colors.
4. Peanut Butter Overload
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Use crunchy peanut butter.
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Top with chopped peanuts and a drizzle of melted peanut butter once chilled.
Serving Ideas
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Slice into neat squares and stack them on a plate (like your photo) for a party centerpiece.
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Include them in your Christmas cookie trays and gift tins.
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Pack a couple of squares in lunch boxes for a special treat.
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Crumble one bar over vanilla ice cream for an easy dessert.
They’re rich and satisfying, so a little goes a long way—but don’t be surprised if people keep coming back for “just one more square”.
