2015 Recipe Contest Submissions

Triple Threat Choco Peppermint Crunch Bars (Vegan, Gluten-Free, Dairy-Free)


1 1 /2 c. chocolate chips (vegan recommended)
3/4 c. brown rice crisp cereal (vegan and gluten-free recommended)
2 tsp. coconut oil
1 tsp. peppermint extract
You’ll also need: An 8X8 baking pan, parchment paper, a medium/large microwave-safe bowl, and a spoon or spatula


Take the 8X8 baking pan and line it with parchment paper. Set aside. Put the chocolate chips and coconut oil in a medium/large microwave-safe bowl. Microwave it in 30 second increments until it is melted and soft, stirring it between heating. Add the peppermint extract and stir until well mixed. Put the brown rice cereal into the melted chocolate mixture. Stir/Fold until well mixed. Pour this mixture into the 8X8 baking pan, and smooth it out flat. Place the pan in the freezer for 15 minutes. Then, thaw it at room temperature for 1 O minutes. Cut the chocolate into rectangular or square bars. Enjoy with your friends/family!

Judy Limper

With only 4 ingredients, this holiday-themed crunch bar recipe is so easy to make. It is a Christmas crowd-pleaser for many diets in our family, as it is vegan, gluten-free, and dairy-free (triple threat), and it tastes yummy tool My daughter in her mid-20s rates these crunch bars “10/10”.