Beef Crunch Bars

Prep time: 30 mins      Cook time: 4-5 hrs      Rest time: 30 mins     Total time: 5-6 hrs

Servings: 6-8 bars

Make it Dairy-Free: Use animal fat other than ghee or butter

A healthier, animal-based version of the classic CRUNCH candy bar.

beef crunch bars

What you need to make Crunch Bars [with Beef]

Ingredients:

Equipment:

Substitutions

You can substitute the ghee for your animal fat of choice, although I do highly recommend ghee with this recipe due to its sweet and buttery flavor.

beef crunch bars

beef crunch bars

How to make Crunch Bars [with Beef]

Make the beef.

Cook the ground beef on the stovetop until done. Don’t add any fat while cooking.

Once the ground beef is cooked, drain out all of the fat.

Transfer the cooked ground beef to a plate. Pat the beef dry with a towel to soak up as much of the remaining fat as you can.

Transfer the ground beef to a baking sheet. Spread the pieces out in as thin of a layer as possible to promote even cooking.

Dehydrate the ground beef in the oven at 200 degrees for 4-5 hours. You may have to rotate the pieces while cooking. I usually swirl everything around with a fork every 30 minutes or so or when I remember. The pieces should be hard and crunchy when done. I typically keep an eye on mine at about the 2.5-hour mark.

Once the beef is fully dehydrated, remove the beef pieces from the oven and let them cool.

beef crunch bars

beef crunch bars

Make the chocolate.

Combine the ghee and unsweetened chocolate in a melt-safe bowl. Heat on low heat until fully melted.

As soon as the ghee-chocolate mixture is fully melted, remove it from the heat. Add the raw honey (ASHLEYR for 10% off) and sea salt. Mix well to incorporate the honey evenly – at least 60 seconds or so.

Note: If you prefer your bars on the sweeter side, add 3 tbsp of honey. If you prefer them less sweet, add 2 tbsp of honey. I added 3 tbsp to mine.

Make the bars.

Place a sheet of parchment paper in your 8×8 baking pan. Parchment paper is optional, but it makes the bars WAY easier to remove and cut.

Note: Before mixing the chocolate mixture and the dehydrated beef, make sure both are at room temperature.

Pour the beef pieces into the bowl with the chocolate and mix.

Pour the chocolate-beef mixture into the baking pan, forming an even layer.

beef crunch bars

beef crunch bars

Store the mixture in the fridge for 2-3 hours to firm it up.

Once firmed up, remove the chocolate block (you’ll thank yourself if you used parchment paper here) and cut it into bars.

Enjoy! Store in an airtight container in the fridge for 4-5 days, or in the freezer for up to a few weeks.

beef crunch bars

Tips to make the best Crunch Bars [with Beef]

  • After cooking the ground beef, make sure to drain out and soak up all of the fat. The less fat you start out with, the faster the beef will dehydrate in the oven.
  • When dehydrating the ground beef pieces, spread them out in a thin layer and as far away from each other as possible. They will cook faster this way. This should also prevent you from having to rotate the pieces as much.
  • If you prefer your bars on the sweeter side, add 3 tbsp of raw honey (ASHLEYR for 10% off). If you prefer them less sweet, add 2 tbsp of raw honey (ASHLEYR for 10% off).
  • Before mixing the chocolate mixture and the dehydrated beef, make sure both are at room temperature.
  • Add a sheet of parchment paper to the 8×8 baking pan to make your life easier when removing the chocolate block and cutting it into bars.

beef crunch bars

A few of my other favorite sweet eats:

Jumbo Chocolate Cups with Salted Chunky Date Filling

Flourless Lemon Blueberry Muffins

Spongey Cake Bars

Maple Bacon Doughnuts

Blueberry Beef Liver Waffles with Honey Butter

Beef Liver Pancakes with Strawberry Glaze

Crunch Bars [with Beef]

beef crunch bars

Print Recipe
5 from 2 votes

Crunch Bars [with Beef]

A healthier, animal-based version of the classic CRUNCH candy bar.
Prep Time30 mins
30 mins
Food Type: Dessert, Snack
Cuisine: American
Diet Preference: Chocolate, Desserts, Egg-Free, Gluten-Free, Keto, Low FODMAP, Nightshade-Free, Nut-Free, Paleo, Snack
Author: Ashley Rothstein

Equipment

  • 8x8 baking pan
  • Baking Sheet
  • Parchment paper (optional, but highly recommended)

Ingredients

  • 1 lb ground beef
  • 6 oz unsweetened chocolate
  • 2-3 tbsp raw honey
  • 1 tbsp grass-fed ghee (or butter)
  • 1/4 tsp sea salt

Instructions

Make the beef.

  • Cook the ground beef on the stovetop until done. Don't add any fat while cooking.
  • Once the ground beef is cooked, drain out all of the fat.
  • Transfer the cooked ground beef to a plate. Pat the beef dry with a towel to soak up as much of the remaining fat as you can.
  • Transfer the ground beef to a baking sheet. Spread the pieces out in as thin of a layer as possible to promote even cooking.
  • Dehydrate the ground beef in the oven at 200 degrees for 4-5 hours. You may have to rotate the pieces while cooking. I usually swirl everything around with a fork every 30 minutes or so or when I remember. The pieces should be hard and crunchy when done. I typically keep an eye on mine at about the 2.5-hour mark.
  • Once the beef is fully dehydrated, remove the beef pieces from the oven and let them cool.

Make the chocolate.

  • Combine the ghee and unsweetened chocolate in a melt-safe bowl. Heat on low heat until fully melted.
  • As soon as the ghee-chocolate mixture is fully melted, remove it from the heat. Add the raw honey (ASHLEYR for 10% off) and sea salt. Mix well to incorporate the honey evenly – at least 60 seconds or so.
  • Note: If you prefer your bars on the sweeter side, add 3 tbsp of honey. If you prefer them less sweet, add 2 tbsp of honey. I added 3 tbsp to mine.
  • Note: if you go through tons of salt in your household like we do, check out this salt purchasing hack that will save you money + make things more efficient. We started this last year, and I'm so happy we did!

Make the bars.

  • Place a sheet of parchment paper in your 8x8 baking pan. Parchment paper is optional, but it makes the bars WAY easier to remove and cut.
  • Note: Before mixing the chocolate mixture and the dehydrated beef, make sure both are at room temperature.
  • Pour the beef pieces into the bowl with the chocolate and mix.
  • Pour the chocolate-beef mixture into the baking pan, forming an even layer.
  • Store the mixture in the fridge for 2-3 hours to firm it up.
  • Once firmed up, remove the chocolate block (you'll thank yourself if you used parchment paper here) and cut it into bars.
  • Enjoy! Store in an airtight container in the fridge for 4-5 days, or in the freezer for up to a few weeks.

 

What I used for this recipe:

Looking for some more easy sweet eats? Try one of these recipes:

Jumbo Chocolate Cups with Salted Chunky Date Filling

Flourless Lemon Blueberry Muffins

Spongey Cake Bars

Maple Bacon Doughnuts

Blueberry Beef Liver Waffles with Honey Butter

Beef Liver Pancakes with Strawberry Glaze

Note: This post contains Amazon affiliate links. This means that if you click on a link and make a purchase, I will receive a small commission at no cost to you. Thank you for supporting me!

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Ashley Rothstein
Ashley Rothstein

Ashley Rothstein develops tasty, whole food, animal-based, fat-filled recipes that include a moderate amount of minimally toxic plant foods. To fix her own health issues, she bounced around between the carnivore, keto, and paleo diets for a few years. After experiencing and studying each diet philosophy, she learned she feels her best by merging the three and following an animal-based diet with time-restricted feeding. As a glut at heart, she likes to channel her creativity and create meals that are healthy but also satisfy her inner gluttonous spirits.

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7 Comments

  1. Cheyenne
    May 18, 2021 / 4:28 am

    5 stars
    Love it!! My grocery store sells a grass fed milk chocolate crunch bar but it’s a little pricey and uses puffed rice, which I’d rather avoid. This is such a great idea using dehydrated ground beef and I’m glad I don’t need a dehydrator for it.

    Crunch bars are my favorite and this works really well. I used raw organic honey instead of manuka but it was fine. I also made a batch with some drops of lemon essential oil and one with peppermint, and it was soo tasty!

    • Ashley Rothstein
      Author
      May 18, 2021 / 7:51 pm

      Omg, peppermint oil in the crunch bars sounds dreamy! I’m going to have to try that the next time I make a batch.

  2. ReAnn
    May 22, 2021 / 1:32 am

    5 stars
    I have been dying for some sort of carnivore chocolate and this hits the spot! I only needed 3 hours to dehydrate the ground beef. I would suggest pouring the ground beef into the melted chocolate bowl, mix, then pour in the baking pan.

    • Suzanne
      January 3, 2022 / 10:43 pm

      I haven’t tried this recipe yet, but I did wonder why your suggested step was not part of the original recipe. I would think to do it that way too.

    • Ashley Rothstein
      Author
      January 4, 2022 / 8:47 pm

      Great idea! I’m going to revise to include your suggestion.

  3. Beverly
    July 6, 2022 / 1:53 am

    Question – have you ever weighed out the beef once it’s dehydrated and the fat is drained off? Wondering how much that 2 lbs would reduce to.

    • Ashley Rothstein
      Author
      July 8, 2022 / 5:59 pm

      Never weighed it, but it does reduce quite a bit. Whenever I make these next, I’ll weigh out the beef post-dehydration if I remember.

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