Vanilla Crunch Bars
Indulge in the irresistible layers of sweetness and crunch with these Vanilla Crunch Bars—a no-bake dessert that’s as easy to make as it is to devour! Featuring a buttery graham cracker crust, a creamy white chocolate and sweetened condensed milk filling, and the satisfying texture of crisped rice cereal, these bars strike the perfect balance between rich and airy. A hint of vanilla extract enhances the flavor, while a sprinkle of sea salt adds a delightful contrast to the sweetness. Ready in just 30 minutes (plus chill time), this recipe is perfect for family gatherings, holiday treats, or everyday snacking. Serve these delectable bars chilled for a refreshing bite that’s sure to impress both kids and adults alike!
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Recipe Information
Ingredients
- 200 grams Graham crackers
- 120 grams Unsalted butter
- 100 grams Granulated sugar
- 2 teaspoons Vanilla extract
- 400 grams Sweetened condensed milk
- 200 grams White chocolate chips
- 100 grams Crisped rice cereal
- 0.5 teaspoon Sea salt
Instructions
Line a 9x9-inch baking pan with parchment paper, leaving some overhang for easy removal later.
Crush the graham crackers into fine crumbs using a food processor or by placing them in a resealable bag and rolling with a rolling pin.
Melt the unsalted butter in a medium-sized saucepan over low heat. Once melted, add the granulated sugar and stir until the sugar is dissolved.
Remove the saucepan from heat and stir in the graham cracker crumbs until fully combined. Press this mixture evenly into the bottom of the prepared baking pan to form the base layer.
In a heatproof bowl, combine the sweetened condensed milk, white chocolate chips, and vanilla extract. Set the bowl over a pot of simmering water to create a double boiler. Stir until the chocolate is completely melted and the mixture is smooth.
Gently fold the crisped rice cereal into the melted mixture until evenly distributed.
Pour the mixture over the graham cracker base in the pan, spreading it evenly with a spatula.
Sprinkle sea salt over the top for a subtle salty contrast to the sweetness.
Place the pan in the refrigerator and chill for at least 2 hours or until fully set.
Once chilled and firm, use the parchment paper overhang to lift the bars out of the pan. Cut into 16 squares or rectangles and serve.
Store any leftovers in an airtight container in the refrigerator for up to 1 week.
Nutrition Facts
Calories |
5002 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 242.9 g | 311% | |
| Saturated Fat | 130.8 g | 654% | |
| Polyunsaturated Fat | 16.4 g | ||
| Cholesterol | 437 mg | 146% | |
| Sodium | 3254 mg | 142% | |
| Total Carbohydrate | 679.3 g | 247% | |
| Dietary Fiber | 4.5 g | 16% | |
| Total Sugars | 520.6 g | ||
| Protein | 61.9 g | 124% | |
| Vitamin D | 0.8 mcg | 4% | |
| Calcium | 1574 mg | 121% | |
| Iron | 31.2 mg | 173% | |
| Potassium | 2637 mg | 56% | |
*The % Daily Value tells you how much a nutrient in a serving of food contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.
