Oriental Crunch Bars Food

RHUBARB CRUMBLE BARS

Steps:

• Preheat oven to 350 degrees. Spray a 9x13 baking dish with non-stick cooking spray, set aside.
• FILLING: In a medium-sized saucepan over medium heat, stir together rhubarb, sugar, vanilla, water, and corn starch. Cook until it thickens, about 20 minutes or so, stirring regularly so it doesn't stick.
• CRUST/CRUMBLE: In a bowl, using a mixer or a wooden spoon, cream the butter until it's smooth. Add in brown sugar and combine well. Mix in baking soda and oatmeal. Fold in flour. The mixture will be crumbly.
• Press half of the crust/crumble mixture into the bottom of the prepared pan. Spread thickened filling over the top. Add remaining crust/crumble mixture to the top.
• Bake for 30 minutes. It can be served warm with ice cream. Store in the refrigerator.

CAPPUCCINO CRUNCH BARS

Steps:

• Preheat oven to 350°F.
• Grease a 13x9-inch pan (I recommend cooking spray- if you use shortening, the bars may seem greasy once cooled).
• Stir together flour, baking soda, salt and cinnamon in a large bowl; set aside.
• With an electric mixer, beat butter and both sugars until fluffy.
• Beat eggs in one at a time, beating well after each addition.
• Mix in dissolved and cooled coffee, extracts and orange zest.
• Gradually mix in flour mixture.
• Once flour is blended in, stir in chips and toffee bits.
• Transfer batter to prepared pan and spread evenly.
• Bake 25-35 minutes, or until golden brown.
• Cool in pan on wire rack before cutting into bars.

OATMEAL CRUNCH BARS

Steps:

• Heat oven to 400 degrees F.
• Grease 15- x 10- x 1-inch baking pan.
• In a large bowl, combine all ingredients; mix well.
• Press in greased pan.
• Bake at 400 degrees F.
• for 18 to 22 minutes or until golden brown.
• Cool completely; 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.

CRUNCHY PART OF A CADBURY'S CRUNCHIE BAR

Steps:

• Grease an 8 inch square pan with butter.
• Off the heat (that means on the counter), mix the sugar and the syrup in a heavy-bottomed saucepan (use a pretty big saucepan, you'll thank me later).
• Now put the pan over a medium to low heat and simmer for 3-4 minutes (Nigella bases this on using an 8-inch diameter saucepan).
• The mixture is ready to come off the heat when it's a thick, bubbling bunch of gook, the color of light sand and no darker -- don't let it get any darker than that, or you'll end up with burnt and smelly sugar goop!
• Take the stuff off the heat and quickly whisk in the baking soda.
• Watch the caramel foam up like something out of a sci-fi film (this is the part where you thank me for telling you to use a large pot).
• Pour the foamy stuff into the pan and leave it to set.
• This will take several hours.
• Be patient.
• You can try and cut it into squares, but it will be a fruitless task.
• Best bet is to just bash it into a bunch of different shaped pieces.
• This is good frustration therapy.
• You can dip the pieces into melted chocolate to make your own Cadbury's Crunchy bars, or you could fold splinters of this into either homemade or bought vanilla icecream for honeycomb ice cream.

CRUNCHY GRANOLA BARS

Steps:

• To toast oats spread them on an ungreased cookie sheet and bake at 350F for 10-15 minutes or until just golden.
• Mix all ingredients.
• Firmly press into a cookie sheet or jellyroll pan lined with grease parchment paper.
• Bake at 350F for 15-20 minutes.
• Cool completely and cut.

ORIENTAL CRUNCH SALAD

Steps:

• Whisk dressing ingredients together and refrigerate for at least 1 hour before using.
• In a medium no-stick skillet, saute the almonds and sesame seeds until they are lightly golden.
• Remove from heat and allow the seeds to cool a bit before tossing them with the coleslaw mix, sunflower seeds and onions.
• Just prior to serving, toss with crunchy chow mein noodles, top with dressing and enjoy!
• NOTE: The salad is best if it is mixed and refrigerated overnight (minus the noodles).