Peanut Crunch Bars Food

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.

PEANUT BUTTER CRUNCH BARS (GLUTEN-FREE, VEGAN OPTIONS)

Steps:

• Line an 8"x8" pan with plastic wrap or parchment paper. Set aside.
• In a medium mixing bowl, stir together the peanut butter, maple and vanilla. Add the coconut and cornflakes and mix until the cornflakes are well covered. It's totally fine if the cornflakes break.
• Press firmly into the prepared pan. You can use a firm silicone spatula or the bottom of a glass to do this. Press down as tightly as possible.
• To prepare the chocolate topping, melt the chocolate and coconut oil over low heat, stirring frequently, until melted. Pour the chocolate over the bars and spread out with the back of a spoon or a silicone spatula. Freeze until the chocolate is hardened (about 30 minutes) and then cut into squares. These should be kept frozen. They're best eaten after thawing for about 5-10 minutes.

RAW CARAMEL PEANUT CRUNCH BARS

Steps:

• Line a 10cm x 20cm loaf tin with non-stick baking paper.
• Place the dates, peanut butter and vanilla in a food processor and process for 2-4 minutes or until the mixture comes together into a paste. Transfer to a large bowl, add the puffed rice and peanuts and mix to combine. Using the back of a spoon, press the mixture into the base of the tin (see note).
• Place the chocolate in a heatproof bowl over a saucepan of simmering water (the bowl shouldn't touch the water) and stir until melted. Pour the chocolate over the slice and spread evenly. Refrigerate for 20-30 minutes or until set. Remove the slice from the tin and cut into bars using a hot knife. Refrigerate until ready to serve.
• Do Ahead
• Keep bars refrigerated in an airtight container for up to 2 weeks.

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.

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?

VEGAN CHOCOLATE PEANUT-BUTTER CRUNCH BARS (GF!)

Steps:

• Line an 8 x 8 inch pan with parchment paper. Make sure you have some "flaps" as this will help you get the bars out of the pan later.
• Place the corn flakes in a large mixing bowl. With your hands, crush them up a bit.
• Take your marshmallows and chop them up a bit (halves are good!) It's a sticky process, and using a wet knife does help. You can also wet your fingers and tear them up, but that takes longer. (This step is totally optional, but I like the smaller pieces). Add them to the bowl with the corn flakes.
• Over medium/low heat, melt the sugar and corn syrup in a medium sized soup pan. You want the sugar to completely dissolve, this took me about 5 minutes. Stir often and don't bring it to a boil.
• When the sugar is dissolved, add the peanut butter and stir to combine. Cook a little while longer (about 3 minutes). Again, stir often and don't bring it to a boil. When this is done, turn off the heat.
• Either pour this mixture into the bowl with the corn flakes and marshmallows, or pour the corn flakes and marshmallows into the peanut-butter mixture. Whatever is easiest.
• Mix well. It's okay if some corn flakes crush more and if your marshamallows melt a bit.
• Press the mixture into the pan. Use something (or just a spatula) to really press it in. Set aside.
• In a small saucepan, melt the chocolate with the coconut oil over medium/low heat. Stir often and remove from heat the second every piece is melted.
• Pour over top of the peanut-butter corn flake base. Spread the chocolate with a spatula. Then, tap the pan on the counter a few times. This will help spread the chocolate but also remove any air bubbles in the chocolate.
• Let cool and place in the fridge to set. When the chocolate has set, slice into bars. Store the bars in the fridge, but let them rest for a bit at room temp to soften up before eating.

QUINOA CRUNCH BARS

Steps:

• Line your pan with parchment
• Combine all ingredients and stir
• Pour into pan and freeze for 10 minutes

HEALTHY PEANUT BUTTER CRUNCH BALLS

Steps:

• In a food processor, process the peanuts until they are broken down into fine crumbs.
• Add the dates, peanut butter and vanilla and process until the mixture sticks together when pressed.
• Remove the blade from the food processor and stir in the crispy rice cereal.
• Using the palm of your hands, roll the mixture into 12 balls. Place on a plate or cookie sheet lined with parchment paper and store them in the refrigerator or freezer until you're ready to drizzle with chocolate.
• Melt the chocolate using a double boiler or microwave. Drizzle each ball with chocolate or dip in chocolate. Place again on the parchment paper and freeze or refrigerate until the chocolate has set.
• Keep in an airtight container in the refrigerator or freezer.

PEANUTTY CAP'N CRUNCH CANDY BARS

Steps:

• Lightly grease a 9-by-9-inch baking pan and line with parchment paper.
• Combine cereal, pretzels, and peanuts in a bowl. Cook caramels, peanut butter, and cream in a small saucepan over medium-low heat, stirring often, until melted and smooth, 15 to 16 minutes. Pour over cereal mixture and stir until combined. Press into prepared pan. Chill until set, about 1 hour. Cut into 12 bars.
• Drizzle bars with melted chocolate. Let bars stand until chocolate is set, about 1 hour.

PEANUT CRUNCH BARS

Steps:

• Combine 1 cup of sugar and corn syrup; bring to a boil but do not cook.
• Add peanut butter and cereal.
• Put in 8 x 4 inch pan and pack down. Cool and frost if desired.
• To make Frosting: Combine last 4 ingredients and boil 1 minute; beating well. Frost and cut into bars.

SCOTCHY PEANUT BUTTER CRUNCH BARS

Steps:

• Combine first 6 ingredients; beat well.
• Blend in flour, and press mixture into the bottom of an ungreased 15x10" pan.
• Bake at 350F (360 at high altitude) for 15-20 minutes, or until light golden brown.
• Bring sugar and corn syrup to a boil.
• Stir in remaining crunch topping ingredients, and spread immediately on hot bars.
• Sprinkle with chocolate chips.
• Place in hot oven 2-3 minutes to soften chocolate and spread to frost.

NO BAKE CHOCOLATE PEANUT BUTTER CRUNCH BARS

Steps:

• Generously grease 13x9 baking pan or coat with nonstick spray.
• In a large, heavy saucepan, thoroughly stir together the peanut butter, brown sugar, butter and corn syrup. Bring to a boil, over medium high heat and boil, stirring constantly for 1 minute. Remove from the heat.
• Stir in corn flakes, 2/3 cup of the peanuts, the coconut, if using, and vanilla until evenly incorporated. Turn out the mixture into the baking pan, spreading to the edges.
• Immediately sprinkle the chocolate mini morsels over the top, let stand until they melt. Using a table knife, spread the melted chocolate evenly over the top.Sprinkle the remaining 1/3 cup of peanuts over the chocolate.
• Refrigerate until the chocolate completely sets, about 30 minutes.or freeze 15 minutes to speed chilling. Using a large, sharp knife, cut into 24 bars.
• Store in an air tight container for up to 1 week for freeze up to 1 month.

CHOCOLATE PEANUT BUTTER CRUNCH BARS

Steps:

• Line an 8 x 8-inch deep baking tray with parchment paper and set aside.
• In a large bowl mix together with whisk melted coconut oil, raw cacao, syrup, peanut butter, cinnamon, and vanilla. Whisk until completely incorporated.
• Add rice cereal to a bowl and mix until combined.
• Pour into the lined baking tray and refrigerate until firm (at least 30 minutes). Remove and cut into bars.

PEANUT BUTTER CRUNCH BARS

Steps:

• In medium to large mixing bowl combine Peanut Butter Crunch Cereal crumbs and condensed milk. Combine thoroughly.
• Fully incorporate peanut butter in mixture.
• Add baking powder.
• Add chocolate chips and mix in well.
• Spread into a greased 8x8 inch pan.
• Bake at 350° for 30 to 35 minutes.
• Remove and let cool or not.

FRUIT AND NUT CRUNCH BARS

Steps:

• Heat peanut butter and honey in a large skillet over medium high heat for 1 minute or until mixture begins to bubble around the edges.Add cereal, muesli, cranberries and apricots, stirring to combine. Remove from heat and scrape mixture into a parchment lined 9 x 13 inch baking dish.Add chocolate chips and coconut avocado oil to a small bowl. Microwave in 30 second increments, stirring after each interval until melted. Spoon chocolate over bars.Refrigerate uncovered for 2 hrs or until set. Slice into 24 bars. Store bars in an airtight container in the refrigerator.Source : Metro

MINI PEANUT BUTTER PROTEIN BARS

Steps:

• Place the oats in a food processor or blender and pulse 10-15 times or until oats are broken down a little. Some of the oats may remain partially whole.
• In a medium bowl combine the oats, cereal, protein powder, flax, salt, peanut butter, honey, coconut oil, and vanilla. Stir to combine well or mix with hands. The dough should stick together easily. If not, add 1-2 teaspoons of water at a time until dough sticks together.
• Line an 8×8-inch 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 the 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, lift out, 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 24 small bars (6 rows x 4 rows). Serve and enjoy!
• Store in the fridge in an airtight container for up to 2 weeks or in the freezer for up to 3 months.