Spiced Chocolate Crunch Bar Recipe

Line an 8x8 inch (20x20 cm) square baking pan with parchment paper, leaving an overhang on two opposite sides for easy removal. Preheat oven to 350°F (175°C).

In a medium mixing bowl, combine 1.5 cups rolled oats, 0.75 cups almond flour, 0.5 cups desiccated coconut, 0.25 cups packed brown sugar, 0.25 tsp kosher salt, 0.5 tsp ground cinnamon, and 0.25 tsp ground ginger. Whisk gently to distribute spices evenly.

Pour 6 tbs melted unsalted butter and 2 tbs honey over the dry mixture. Stir with a spatula until the mixture is evenly moistened and holds together when pressed between your fingers. If too dry add up to 1 tbs more melted butter.

Press the mixture firmly into the prepared pan in an even layer, using the bottom of a measuring cup to compact it. Bake for 12–15 minutes, until edges are golden and the center is set. Remove from oven and let cool for 10 minutes while preparing the chocolate layer.

Place 10 oz semisweet chocolate chips in a heatproof bowl. In a small saucepan, warm 0.25 cups heavy cream with 1 tbs unsalted butter over low heat until it just begins to steam—do not boil.

Sprinkle 0.25 tsp espresso powder, 0.25 tsp ground cinnamon, 0.125 tsp ground cardamom and 0.125 tsp fine sea salt into the warm cream and stir to combine and bloom the spices for 15–30 seconds.

Pour the warm cream mixture over the chocolate chips. Let sit for 1 minute, then whisk gently from the center outward until smooth and glossy, making a ganache. If any chips remain, microwave the bowl in 10-second bursts, stirring between, until fully melted and smooth.

Taste the ganache and, if desired, stir in the optional 0.125 tsp ground chili or cayenne for a gentle heat.

Pour the spiced ganache evenly over the slightly cooled crunch base. Use an offset spatula to spread into an even layer, leaving the edges clean.

While the ganache is still soft, sprinkle 0.5 cups toasted chopped almonds and 0.75 cups crispy rice cereal evenly across the chocolate, pressing gently so pieces adhere but do not sink.

Lightly sprinkle 0.25 tsp flaky sea salt over the top to enhance flavor and contrast the sweetness.

Refrigerate the pan for at least 1 hour, or until the chocolate is fully set. For firmer bars refrigerate up to 2 hours; for easier slicing allow to sit at room temperature 10–15 minutes after refrigeration to soften slightly.

Slice and store

Use the parchment overhang to lift the slab from the pan. Place on a cutting board and, using a sharp knife warmed under hot water and wiped dry, slice into 12 bars (3 x 4 grid) or 9 larger bars (3 x 3 grid). Store in an airtight container layered with parchment at room temperature for up to 3 days or refrigerated up to 2 weeks. If refrigerated, let bars sit 10–15 minutes before serving for best texture.