Chocolaty, crunchy and easy to make, these No Bake Chocolate Crunch Bars are made with puffed rice cereal, chocolate chips and good-for-you ingredients like pepitas for a delicious treat!
Line an 9x9 square baking dish with parchment paper. Set aside.
In a small bowl, combine chia seeds and flax seeds. Reserve 2 tablespoons of the mixture and place in another small bowl. Set aside.
In a large microwave-safe bowl, add milk chocolate and semisweet chocolate chips. Microwave on high in 30-second increments, stirring after each increment, until the chocolate is completely melted.
Add the seed mixture, puffed rice cereal, chili powder and cayenne to the melted chocolate. Gently fold together until fully combined.
Pour chocolate mixture into prepared baking dish. Sprinkle the reserved seed mixture on top as well as the pepitas and sea salt. Cover and refrigerate for 10 minutes, until the chocolate has set.
Cut into 16 squares and enjoy.
Notes
To store, place them in an airtight container. They'll keep on the kitchen counter or in the fridge for up to 3 weeks.
To freeze, place them in a freezer-safe bag and put them in the freezer. When you're ready to eat one, I recommend thawing it overnight in the fridge.