Crush Cravings with Homemade Keto Chocolate Crunch Bars (No-Bake!)

👩‍🍳 Instructions

1. 1

   Line an 8x8 inch square baking pan (or a similar sized loaf pan for thicker bars) with parchment paper, leaving an overhang on the sides for easy removal.
2. 2

   In a microwave-safe bowl, combine the sugar-free chocolate chips, melted coconut oil, and almond butter. Heat in 30-second intervals, stirring well after each, until the mixture is smooth and fully melted. Alternatively, melt over a double boiler.
3. 3

   If using, stir in the vanilla extract and optional powdered sweetener until fully incorporated.
4. 4

   Add the low-carb crispy cereal to the chocolate mixture. Gently fold until all the cereal pieces are evenly coated. Be careful not to crush the cereal too much.
5. 5

   Pour the mixture into the prepared pan. Using the back of a spoon or a spatula, press the mixture down firmly and evenly into a compact layer.
6. 6

   Place the pan in the freezer for at least 30-60 minutes, or until the bars are completely firm and set.
7. 7

   Once firm, use the parchment paper overhang to lift the entire slab out of the pan. Place on a cutting board and, if desired, sprinkle with flaky sea salt. Use a sharp knife to cut into 12-16 individual bars or squares.
8. 8

   Serve immediately, or store in an airtight container in the refrigerator for up to 2 weeks, or in the freezer for up to 1 month.