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Milk chocolate with crisped rice
In season: Spring · Summer · Autumn · Winter
CALORIES
GI
POTASSIUM
FIBER
1 piece (medium) of Crunch chocolate (38 g) has 198 calories. That works out to 520 calories per 100 g. It contains 23.2 g of carbs, 2.3 g of protein, 10.3 g of fat and 1 g of fiber. Its 0.1 mg of Copper covers 13% of the Daily Value. Its glycemic index is 55 (medium), so it raises blood sugar at a moderate pace.
Crunch chocolate is a packaged milk-chocolate bar studded with crisped rice, giving the smooth chocolate a light crunch. The bar originated in the United States and is now sold in many markets, where it is commonly enjoyed as a simple sweet snack.
Its flavour is creamy and sweet, with crisp rice pieces adding a delicate, crackly texture. Break off a section to have with tea or coffee, or enjoy it after a meal. It is energy-dense, with 520 kcal per 100 g, and is better suited to an occasional treat than a filling snack. A medium piece is about 38 g; setting aside a piece rather than eating from the pack can make portioning easier.
Selected: 100 g
520
KCAL / 100G
Carbs
61g
· 22% DV
Protein
6g
· 12% DV
Fat
27g
· 35% DV
Fiber
2.5g
· 9% DV
DV is the share of the daily value covered, on a 2,000 kcal reference diet.
Calories come from: Carbs 48% · Protein 5% · Fat 47%
Vitamins
B12
0.5µg · 21% DV
B2
0.25mg · 19% DV
Biotin
2µg · 7% DV
B5
0.3mg · 6% DV
Minerals
Phosphorus
170mg · 24% DV
Calcium
180mg · 18% DV
Iron
2mg · 11% DV
Magnesium
45mg · 11% DV
Low
How many vitamins, minerals and how much fiber this food carries per calorie. A high score means a lot of nutrition for few calories.
Low
An EatBetter score computed from fiber, protein and calorie density. A high score means staying full longer on the same calories.
Both scores are calculated per 100 g and do not change with the selected portion. The satiety score is EatBetter's own calculation, not a clinical measure.
GLYCEMIC INDEX
GLYCEMIC LOAD
Accounts for portion size — a more realistic measure than GI alone.
To burn the 520 calories in 100 g:
🚶
Walking (5 km/h)
🏃
Running (8 km/h)
🚴
Cycling
🏊
Swimming
Times are calculated with the MET equation for a 70 kg adult. Actual burn varies with your weight, age and pace.
NOVA 3
Processed
1. Unprocessed
2. Minimally Processed
3. Processed
4. Ultra-Processed
NOVA classifies foods into 4 groups by industrial processing. NOVA 1 (unprocessed) is the healthiest.
Contains these allergens:
Vegan
— Not suitable
Vegetarian
✓ Suitable
Gluten-Free
— Not suitable
Dairy-Free
— Not suitable
Mediterranean
— Not suitable
Paleo
— Not suitable
Whole30
— Not suitable
DASH
— Not suitable
Keto
— Not suitable
Low FODMAP
— Not suitable
SATURATED
16g
MONOUNSATURATED
7.5g
POLYUNSATURATED
1.2g
Omega 6:3 ratio 16.7:1
Above the ideal 4:1 (16.7:1).
Crunch chocolate is made with milk chocolate and crisped rice pieces. The exact recipe and ingredient proportions can vary between countries and product versions, so the package is the best source for a particular bar.
The crisped rice gives Crunch chocolate its distinctive crunchy texture. The small pieces are mixed through the chocolate, so the bar combines smooth milk chocolate with a crisp bite rather than a wafer-like crunch.
Crunch is associated with Nestlé in many markets, but the company responsible for making or distributing it can vary by country. Check the wrapper of the bar sold where you live for the local manufacturer.
Crunch chocolate was introduced in the United States in 1938. The bar paired milk chocolate with crisped rice, and versions of the product have since been sold in different markets.
Crunch chocolate gets its crisp texture from crisped rice mixed into the chocolate. KitKat gets its crunch from layers of wafer covered in chocolate, so the two bars have different structures and textures.
Yes, Crunch chocolate melts when heated. The crisped rice may lose its crunch during melting, so use gentle heat and stir the rice pieces in afterward if you want to preserve their texture in a topping or coating.
Store opened Crunch chocolate in a sealed wrapper or airtight container in a cool, dry place. Heat and moisture can affect the chocolate’s texture and make the crisped rice less crunchy.
Yes, you can use Crunch chocolate in cookies, cakes, and other desserts. Baking can soften the crisped rice, so add pieces near the end or scatter them over the finished dessert if you want to keep their crunch.
Yes, Crunch chocolate contains some naturally occurring caffeine because it is made with cocoa-containing milk chocolate. The amount varies with the recipe and serving, and is not usually listed separately on the wrapper.
Crunch chocolate is still sold in some markets, but availability and varieties differ by country. If you cannot find the familiar bar locally, look for the product under the Crunch name in your region’s shops or official product listings.
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Nutrition data compiled from USDA FoodData Central and scientific sources.