After School Chocolate Crunch Bars Food

CHOCOLATE CRUNCH BARS

Steps:

• Combine cereal, chocolate chips, almonds and coconut. Add sweetened condensed milk and mix until well combined. Spread mixture in parchment paper-lined 8-inch square baking pan.
• Bake in preheated 350F oven 20-25 minutes or until just golden.
• Press candy pieces into top while still warm. Cool thoroughly and cut into bars.

AFTER SCHOOL CHOCOLATE CRUNCH BARS

Steps:

• 1. In lg saucepan, combine peanut butter, corn syrup and sugar. Cook, stirring constantly over low heat until mix just begins to boil.
• 2. Stir in chocolate chips until melted. Stir in vanilla. Stir in cereal and nuts. Mix will be stiff.
• 3. Press mix into a 9" x 13" pan. Let cool, cut into bars.

CHOCOLATE COOKIE CRUNCH BARS

Steps:

• Preheat oven to 350°F. Coarsely chop 8 of the cookies; set aside. Finely crush remaining 26 cookies; mix with butter. Press crumb mixture firmly onto bottom of greased 9-inch square baking pan.
• Top crust evenly with dollops of marshmallow creme, leaving 1/2-inch border around all sides. Sprinkle with chopped chocolate, walnuts and chopped cookies; press lightly into crust.
• Bake 15 min. or until marshmallow creme just begins to brown. Cool completely in pan on wire rack before cutting into bars to serve.

CRUNCH BAR RECIPE

Steps:

• Heat oven to 400ºF.
• Place crackers in single layer on bottom of foil-lined 15x10x1-inch pan.
• Cook butter and sugar in saucepan on medium-high heat until butter is melted and mixture is well blended, stirring occasionally. Bring to boil; cook 3 min. (Do not stir.) Pour over crackers; spread to evenly cover crackers.
• Bake 5 to 7 min. or until topping is golden brown. Immediately sprinkle with chocolate; let stand 5 min. or until softened. Spread over crackers; top with nuts. Cool completely before breaking into pieces.

CHOCOLATE CRUNCH BARS

Steps:

• Gently melt the butter, chocolate and syrup in a pan over a low heat, stirring frequently until smooth, then cool for about 10 mins.
• Stir the biscuits and sweets into the pan until well mixed, then pour into a 17cm square tin lined with foil and spread the mixture to roughly level it. Chill until hard, then cut into fingers.