Chocolate Crunch Bars Food

CHOCOLATE TOFFEE CRUNCH BARS

Steps:

• Preheat oven to 350 degrees F (175 degrees C).
• In a medium bowl, mix together graham cracker crumbs, 1/4 cup brown sugar, and 1/3 cup melted butter. Press into the bottom of an ungreased 9x13 inch pan.
• Bake for 8 to 10 minutes in preheated oven. In a saucepan, combine 1/2 cup butter and 1/2 cup brown sugar. Cook over moderate heat, stirring constantly, until mixture comes to a boil; boil for 1 minute. Pour immediately over baked cookie base.
• Bake for 10 more minutes. Remove from oven, and sprinkle with chocolate chips. Let stand for 2 to 3 minutes, until chips are shiny and soft. Spread the softened chocolate evenly over the top. Sprinkle with chopped nuts. Cool before cutting into bars.

CRUNCH BARS

Steps:

• Line an 8"-x-8" baking pan with parchment paper.
• Over a double-boiler, or in a microwave using 50 percent power, melt chocolate chips. Transfer to a large bowl and immediately add in Rice Krispies. Using a plastic spatula, fold the chocolate and cereal together until the cereal is fully coated in chocolate. Pour into prepared pan.
• Sprinkle with flaky sea salt and refrigerate until set, about 30 minutes. Slice into bars and serve cold or at room temperature.

HOMEMADE CRUNCH BARS

Steps:

• Line an 8x8 baking pan with parchment paper.
• Melt the chocolate in a microwave safe glass bowl in 30 second increments, stirring each time, until full melted.
• Fold in the cereal until full coated then pour into your 8x8 baking dish.
• Spread the mixture out evenly and sprinkle over the kosher salt.
• Refrigerate for at least 20 minutes until the chocolate has completely hardened before slicing with a very sharp knife to avoid crumbling.

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.

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.

PEANUT BUTTER CHOCOLATE CRUNCH BARS RECIPE

Steps:

• In a large bowl, combine the peanut butter and maple syrup.
• Microwave them so they soften and combine easier with the rice cereal.
• Add the salt, cinnamon, and vanilla to the peanut butter and maple syrup mixture.
• Then add 3 cups of rice cereal. Combine well and transfer to a pan. Set aside.
• In a new bowl, break apart your chocolate and add the coconut oil. Microwave until the chocolate melts.
• Then spread the chocolate over the rice crispy bar.
• Refrigerate the bars until the chocolate hardens.
• Then cut them up, sprinkle some flakey salt and enjoy?

CHOCOLATE CRUNCH BARS

Steps:

• Line an 8x8-inch square baking pan with foil or parchment paper. Set aside.
• Add the chocolate to a microwave-safe bowl, and heat in 30 second intervals, stirring after each one, until melted and smooth.
• Add the Rice Krispies, and fold in until completely coated in chocolate.
• Pour into the prepared pan and spread out evenly. Refrigerate for 1 - 2 hours until set. Slice into bars and serve cold or at room temperature.

THE BEST HOMEMADE CRUNCH BARS

Steps:

• Line an 8 x 8-inch baking dish or deep baking tray of choice with parchment paper and set aside.
• Add crispy rice cereal into a large mixing bowl and set aside. In a microwave safe bowl or stovetop, combine all your other ingredients and heat until melted. Remove from microwave/off stove and whisk until completely incorporated.
• Pour the chocolate/peanut butter mixture over the crispy rice cereal and mix until combined. Pour into the lined baking dish and refrigerate until firm (at least an hour).
• Remove and cut into bars.

CHOCOLATE CARAMEL CRUNCH BARS

Steps:

• Heat caramels and water over low heat, stirring often until caramels are melted and mixture is smooth.
• Preheat oven to 350°F.
• Mix flour, oats, brown sugar, margarine, baking soda and salt. Reserve 1 cup for the topping. Press remaining ingredients into a ungreased 9x13-inch pan.
• Bake 10 minutes.
• Sprinkle chocolate chips over baked layer, drizzle with caramel mixture.
• Sprinkle remaining reserved mixture on top. Bake until lightly brown about 15 minutes.
• Cool slightly; cut into 2x1-inch bars.

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.

NO-BAKE PEANUT BUTTER CRUNCH BARS

Steps:

• In a medium bowl combine the quick oats, rice krispies, coconut, flaxseed meal, and chia seeds. Stir to combine then add the rest of the bar ingredients (except for the water). Mix well. The dough should stick together easily. If not, mix in 1 Tbsp. of water at a time until dough sticks together nicely.
• Line an 8×8 or 9×9 pan with parchment paper so that paper overlaps edges. Transfer the dough to the pan. Spread the dough out evenly and with your hands press dough VERY firmly into the pan.
• Place pan in the freezer for at least 30 minutes (this can be done the day before or even a few days before).
• For the chocolate drizzle: combine the chocolate chips and coconut oil in a small saucepan over low heat. Stir continuously until smooth and drizzly. You may also use a microwave at 50% power for 30-second increments stirring between each increment until smooth and drizzly.
• After bars have been in the freezer, remove the bars from the pan by grabbing onto the parchment paper flaps and place on a cutting board.
• Drizzle the chocolate evenly over the bars. The chocolate should harden quickly since the bars are cold.
• With a sharp knife, cut the bars into 16 squares. Serve and enjoy!
• Bars hold together best when stored in the fridge or freezer.