These bars are rich and chocolatey, with a delightful crisp - like your two favorite childhood snacks in one!

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Cosmic Crunch Bars

As a kid, two of my favorite treats were cosmic brownies and rice krispies. Naturally, as an adult, I had to find a way to put those two together. Thus, these cosmic crispy bars were born.

These bars have a fudgy, crispy base, topped with a thick fudge layer (and lots of sprinkles). They’re totally gluten free, made with all natural ingredients, and they are DELISH.

Making Cosmic Crispy Bars

Know what makes these so great? No baking required! Just mix, press, top, and let set. Then slice and enjoy! It’s a great recipe to whip up in a pinch – prep in the morning and have it ready by lunch time! It’s a total crowd pleaser too – I mean, who doesn’t love chocolate?! To make these, you’ll need:

  • Puffed rice (or crisp rice – I used puffed which is bigger pieces)
  • Chocolate chips, any kind you like
  • Cashew butter, or any nut butter will work
  • Maple syrup to sweeten a bit more (can reduce or omit)
  • Coconut oil
  • Sprinkles, duh!
Cosmic Crunch Bars

First, you’ll melt together chocolate and nut butter and coconut oil. Stir until smooth. Add maple syrup, and then stir in puffed rice. Toss to ensure it’s well mixed and all of the puffed rice is coated. You’ll press the mixture into a parchment lined loaf pan, and then melt together more chocolate + coconut oil and stir together. Pour Over top of the puffed rice mixture and smooth out. Top with sprinkles and toss it in the fridge to set. Once solidified, slice and enjoy!

Cosmic Crunch Bars

Cosmic Crispy Bars

Jacklin Altman
These bars combine two childhood favorite desserts into a crispy, fudgy treat!
No ratings yet
Prep Time 20 minutes
Total Time 20 minutes
Course Dessert
Cuisine American
Servings 8
Calories 329 kcal


  • Mixing Bowls
  • Loaf pan


  • 2 cups puffed rice cereal
  • 1 cups chocolate chips
  • 1/2 cup cashew butter or any nut butter
  • 2 tbsp coconut oil
  • 2 tbsp maple syrup
  • 1/4 cup chocolate chips
  • 1/2 tbsp coconut oil
  • 2 tbsp sprinkles


  • Line loaf pan with parchment paper and set aside.
  • To make your base, in a microwave safe bowl, melt together chocolate chips, cashew butter, and coconut oil and stir together until smooth. Add maple syrup and stir. Stir in puffed rice and toss to fully coat. Press into loaf pan and set aside.
  • Melt together remaining chocolate chips and coconut oil and stir until smooth. Pour over base and top with sprinkles.
  • Put in fridge to chill for 2 hours or until solidified. Cut into 8 and enjoy!


Calories: 329kcalCarbohydrates: 29gProtein: 5gFat: 23gSaturated Fat: 11gPolyunsaturated Fat: 2gMonounsaturated Fat: 8gTrans Fat: 0.02gCholesterol: 1mgSodium: 5mgPotassium: 232mgFiber: 3gSugar: 14gVitamin A: 11IUCalcium: 27mgIron: 3mg
Keyword sprinkles, rice krispie, chocolate, fudge, vegetarian, cashew butter
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