My 2-Ingredient Cocoa Crunch Bark is like a homemade version of a Nestle’s Crunch bar, only turned on its head with a creamy white chocolate base and Cocoa Krispies for the crunch.
It’s such a simple concept but it’s utterly addictive. File it under 2-ingredient wonder. Also file it under holiday food gifts, because you’re going to want to pull this one out again in December. I’m telling you, you might just become famous for it…if you don’t eat it all first.
I’ve done lots of easy chocolate bark recipes on the blog. It’s probably my number one easy dessert, but this is one of those no brainers that makes me wonder why I never thought of it before. All you need is a bowl, a spoon, some white chocolate chips or wafers, and some Cocoa Krispies cereal. And a microwave. So listen up all you non-cooks, college students, and otherwise oven-challenged, peeps, this has your name on it!
If you’re tempted to think — 2 ingredients, how good could it be? — rest assured, this is so much better than the sum of its parts. Kids and grownups both are going to flip over it.
Bark is probably the most basic of all homemade candies, but luckily it’s also one of the best! If you want to get a tiny bit more fancy, try my eye-popping Marbleized Chocolate Bark, or if you want another uber simple project, my 2-ingredient Cookies and Cream Bark.
Feel free to get creative and mix this up a bit with other chocolates and other crunchy cereals…make a colorful kids version with a rainbow cereal, or a super healthy version with granola!
Cocoa Crunch Bark
- 12 ounce bag of white chips or melting wafers. I used Ghirardelli White Melting Wafers but Nestle's white chips will work well too.
- 1 cup Coco Krispies cereal plus a little extra for topping
- Put the wafers into a microwave safe mixing bowl. Microwave for 1 minute, and then remove and stir. If the chocolate is not completely melted and smooth, microwave for another 15 second burst, until it is. Stir well in between to give the heat of the bowl enough time to melt the chocolate, you don't want to over heat it.
- Immediately stir in the Krispies and then pour the mixture out onto an un-greased cookie sheet. Spread the mixture out with an offset spatula to a thickness of about 1/4 ". The chocolate will stay soft, so you can take your time with this.
- Sprinkle on a few more Krispies on the top for garnish. Gently push them in with your fingers so they will adhere.
- Let the bark sit until hardened, or put the tray in the refrigerator to speed up the process.
- When completely hardened, slice into pieces with a large knife.
- Store in plastic baggie or cellophane bags.
- White chocolate is tricky to melt, and so I prefer to use what is known as ‘confectionery’, or melting wafers. This isn’t technically white chocolate, but it melts easily and has a nice vanilla flavor. Most candy makers use this anyway, so the flavor is familiar. Nestle’s white morsels work well, too. See my Tips and Tricks for Melting Chocolate for more details.
- If you don’t have a microwave you can melt the chocolate in a double boiler over the stove.
- Yes of course you can switch this up and use regular chocolate and regular Rice Krispies!
- This keeps well at room temperature or in the fridge. The bark stacks well, so you can load it up in cellophane bags or little boxes for gifts. I think it would be fun to do both this version and a dark chocolate/Rice Krispie version to combine for giving.