The evenings are getting darker, the leaves are falling, and there’s a fresh chill in the air… autumn is here! If your weekends are like ours — standing on sidelines at training or matches — you’ll love this recipe. Wrapped in scarves with flasks of tea in hand, we’re always looking for warming, hearty snacks for the kids. These no-bake cookie dough crunch bars are perfect to prep ahead for busy weekends and after-school hunger monsters.
And let me tell you — in our house, they’ve become a must-have after sport.
“My two are always starving after training — especially now that it’s getting colder!
I always pack a snack for after and a hot flask of tea or hot chocolate to tide them over.”
These bars bring just the right bit of comfort after muddy matches or long walks through crunchy autumn leaves. They’re sweet, satisfying, and full of energy — everything you want in a family-friendly grab-and-go snack. Check out my other go to snacks perfect for brining with you on days out for school lunch boxes.
Why We LOVE These No-Bake Cookie Dough Crunch Bars
These bars tick all the boxes:
- No baking required – perfect for getting the kids involved without turning on the oven.
- Packed with goodness – oats, seeds, and puffed rice give energy and crunch.
- Chocolatey, chewy, crunchy – basically everything you want in a snack.
- Ideal for busy families – make them Friday night, and you’re sorted all weekend!
Whether you’re packing snacks for matches or need something sweet after school, these bars are always a winner. They’re simple to make, full of goodness, and loved by kids and grown-ups alike.
Make a batch on Friday evening and keep them in the fridge for weekend adventures. They’re perfect with a hot flask of tea or cocoa on chilly autumn days. Let the kids help — it’s a fun way to spend time together and build kitchen confidence. Nothing beats homemade snacks and warm drinks after a muddy match or crisp walk through the leaves.
Save this recipe, share it with friends, and enjoy every bite of cosy season together.
No-bake cookie dough crunch bars
Equipment
Ingredients
- 150 g oats – regular porridge oats
- 2 tbsp sunflower seeds – or seeds of you choice
- 120 g caramel sauce – I’ve used Carnation
- 1 tsp vanilla extract
- 50 g milk chocolate chips
- To finish:
- 125 g jumbo chips
- 10 g puffed rice cereal Rice Krispies
Instructions
- Line a loaf tin with parchment paper, a similar sized lunchbox will do fine too.
- Blend the oats and seeds.
- Spoon in the caramel sauce and vanilla, blend again.
- Add the chocolate chips, blend briefly.
- Pour into the loaf tin, push down to flatten with the back of a spoon. Use an extra piece of parchment paper to get into the corners, and use your hand to smooth it out.
- To finish: Melt the jumbo chips in the microwave, but keep a close eye so it doesn’t burn, stir well and mix in the puffed rice. Spoon evenly on top of the cookie dough. Then pop it in the fridge for at least 30 minutes.
- When its set- cut into 8 bars approx
- Storage: Keep in the fridge for 5 days
- Freezer: Keep in the freezer for 3 months. Defrost in an airtight container.
