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Homemade chocolate turrón fresh out of the pan, held in both hands
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Homemade Crunch Bars (Spanish Chocolate Turrón)

Crunchy Spanish chocolate turrón, a homemade Crunch bar made with 4 ingredients and no baking: chocolate, almond butter, butter and puffed rice. Perfect as a Christmas gift.
Prep Time15 minutes
Fridge2 hours
Total Time2 hours 15 minutes
16 pieces

Equipment

  • Loaf pan Ours is 23 cm (9 in) long; a food container works too
  • Saucepan For the double boiler; or use the microwave
  • Parchment paper

Ingredients

  • 200 g milk chocolate 7 oz; chocolate bars for melting
  • 100 g dark chocolate 3.5 oz; or use all milk chocolate for a milder taste
  • 60 g almond butter ¼ cup; 100% almonds, or hazelnut butter
  • 40 g unsalted butter scant 3 tbsp; cubed
  • 70 g puffed brown rice about 4½ cups; just rice, or puffed rice cereal: about 2⅔ cups

Instructions

  • Melt the chocolate. All 300 g, chopped, in a heatproof bowl. Over a double boiler, with the bowl set over a pot of hot water without touching the water, or in the microwave in 20-30 second bursts, stirring in between.
    Chocolate melting in a glass bowl over a double boiler
  • Add the butter and almond butter. When the chocolate is almost melted, the 40 g of cubed butter and the 60 g of almond butter.
    Almost melted chocolate topped with cubes of butter and almond butter
  • Stir until smooth. It should be a thick, very glossy cream with no lumps.
    Smooth, glossy mixture of chocolate, butter and almond butter in the bowl
  • Add the puffed rice. All 70 g at once.
    Puffed rice added on top of the chocolate cream, before mixing
  • Fold gently. With the spatula, folding until all the rice is coated in chocolate.
    Folding the puffed rice into the chocolate with a silicone spatula
  • Line the pan. With parchment paper hanging over the sides: you'll use it to lift the turrón out.
    Loaf pan lined with parchment paper hanging over the sides
  • Pour into the pan and smooth. Spread the mixture out and smooth the top without pressing down: if you squash it, it loses its crunch.
    Chocolate turrón mixture spread and smoothed in the lined pan
  • Chill it. At least 2 hours, ideally 8 or overnight. The longer it rests, the cleaner it cuts.
  • Lift it out. Pulling up on the parchment paper by the sides.
    Lifting the chocolate turrón out of the pan by the parchment paper
  • Cut into pieces. With a large knife, pressing straight down. It makes 16 pieces of about 30 g (1 oz).
    Homemade crunch bars cut into strips with a large knife

Video

Notes

  • If you use puffed rice cereal, like Rice Krispies, use the same amount: 70 g (about 2⅔ cups). It's the one you'll see in the photos.
  • It keeps up to 2 weeks in the fridge, well wrapped or in an airtight container. More in how to store them.
  • Giving it as a gift? Here's how to wrap it and when to make it.
  • If you're making it for someone with celiac disease, check the labels: many puffed rice cereals and chocolates say they may contain traces of gluten.