Just a few of the reasons you’ll love these melt in your mouth Cocoa Crunch Honey Clusters that are Nestlé crunch bar inspired: 1 bowl, 4 ingredients, no baking, oh... and they’re DELICIOUS!
How to Make Cocoa Crunch Honey Clusters
- To start, grab a medium size mixing bowl (easiest if it’s microwave safe) and a spatula. Put ½ a cup of coconut oil in your mixing bowl and microwave it for 10-15 seconds to get it to a thinner viscosity (warm not hot).
- Next add ¼ cup of cocoa powder to the bowl and mix until your ingredients have made a beautiful chocolate sauce.
- I add ⅓-½ cup of honey in (agave nectar works as a great substitute and makes it vegan friendly!) for a little added sweetness do this gradually to taste. Stir honey into your chocolate sauce until everything is blended nicely. BOOM chocolate sauce is done!
- Now take about 3 cups of rice krispy cereal and add it to your mixing bowl. I usually do all this with a rubber spatula scooping from the bottom part of the bowl and folding it over the top (mixing carefully keeps the krispies from getting crushed/broken).
- KRISPY CLUSTERS: If you like the look of the krispy clusters just spoon out your ideal serving size onto a sheet pan lined with parchment paper in neat little piles about 1 inch a part. I usually get about 16 clusters per batch!
- KRISPY BARS: This is my husband’s preferred shape; his teeth are “can’t bite into a cold apple sensitive”, and thinks these bars are an easy bite.
- To make bars use a small sheet pan and line it with parchment paper. Spoon your krispy mixture onto the pan and evenly spread it out. Store flat in your freezer for 20 minutes (minimum). Once they are frozen take a sharp non serrated knife and cut to your preferred serving size (I usually get 12-16 depending on the size of my sweet tooth).
- That's it! Once the krispies are evenly coated in chocolate they are ready to freeze!
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Looking for MORE recipes? Don’t worry, I gotchu. Try sesame soy roasted edamame, sea salt caramel apple [oatmeal] cookies, perfect Fall pumpkin muffins,or my favorite pumpkin roll delight!
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Cocoa Crunch Honey Clusters
Just a few of the reasons you’ll love this melt in your mouth recipe: 1 bowl, 4 ingredients, no baking, oh and they’re DELICIOUS. This recipe is Nestle Crunch bar inspired, but it’s light, cool, and refreshing.
Servings: 12 servings
Ingredients
- ½ cup coconut oil
- ¼ cup cocoa powder
- ½ cup honey (or agave nectar)
- 3 cups rice krispy cereal
Instructions
- To start, grab a medium size mixing bowl (easiest if it’s microwave safe) and a spatula. Put ½ a cup of coconut oil in your mixing bowl and microwave it for 10-15 seconds to get it to a thinner viscosity (warm not hot).
- Next add ¼ cup of cocoa powder to the bowl and mix until your ingredients have made a beautiful chocolate sauce.
- I add ⅓-½ cup of honey in (agave nectar works too!) for a little added sweetness do this gradually to taste. Stir honey into your chocolate sauce until everything is blended nicely. BOOM chocolate sauce is done!
- Now take about 3 cups of rice krispy cereal and add it to your mixing bowl. I usually do all this with a rubber spatula scooping from the bottom part of the bowl and folding it over the top (mixing carefully keeps the krispies from getting crushed/broken). Once the krispies are evenly coated in chocolate they are ready to freeze!
Freezing Methods
- KRISPY CLUSTERS: If you like the look of the krispy clusters just spoon out your ideal serving size onto a sheet pan lined with parchment paper in neat little piles about 1 inch a part. I usually get about 16 clusters per batch! *store flat in freezer for 20 minutes until frozen and they’re ready to eat!
- KRISPY BARS: This is my husband’s preferred shape; his teeth are “can’t bite into a cold apple sensitive”, and thinks these bars are an easy bite. To make bars use a small sheet pan and line it with parchment paper. Spoon your krispy mixture onto the pan and evenly spread it out. Store flat in your freezer for 20 minutes (minimum). Once they are frozen take a sharp non serrated knife and cut to your preferred serving size (I usually get 12-16 depending on the size of my sweet tooth).
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