Chocolate Cookie Crunch Bars Recipes

CHOCOLATE CHIP COOKIE BARS

Steps:

• Position the rack in the middle of the oven and preheat to 350 degrees F.
• Put the butter in a microwave-safe bowl, cover and microwave on medium power until melted. Alternatively melt the butter in a small saucepan. Brush some butter on the inside of a 9-by-13-inch pan and cool the remaining butter slightly. Whisk the remaining cooled butter, brown sugar, eggs and vanilla in a large bowl until smooth.
• Whisk the flour, baking soda and salt in another bowl. Stir the dry ingredients into the wet ingredients with a spoon or spatula, taking care not to over mix. The batter should be thick and all of the flour mixture should be fully incorporated. Fold in the chocolate chips.
• Spread the batter evenly in the prepared pan. Bake until the edges are browned and the center is completely set, about 30 minutes. Cool completely, at least one hour, cut into 24 pieces and serve.

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.

DEATH BY CHOCOLATE CRUNCH BARS

Steps:

• Heat oven to 350°F (325°F for dark or nonstick pan). Line 9-inch square pan with foil; spray cooking spray on bottom only of foil.
• Make and bake brownies as directed on box for 9-inch pan. Cool completely, about 1 hour. Frost brownies with frosting. Sprinkle with peanut butter candies; refrigerate while making cereal mixture.
• In medium bowl, measure 3 cups of the cereal; set aside. In 1-quart saucepan, melt peanut butter and chocolate chips over low heat, stirring constantly. Pour over cereal in bowl, stirring until evenly coated. Spread over frosted brownies.
• Sprinkle with remaining 1/2 cup cereal, slightly pressing on top. Refrigerate about 1 hour or until set before cutting. For bars, cut into 4 rows by 4 rows.

CHOCOLATE CRUNCH BARK RECIPE BY TASTY

Steps:

• Preheat oven to 350°F (175°C).
• Place crackers on a greased, parchment paper-lined baking sheet so that the entire surface is covered.
• In a saucepan, melt butter on low heat. Once melted, add brown sugar and turn heat to medium. Continue stirring until boiling, then boil for 3 minutes.
• Pour the caramel over the crackers, spreading evenly with a spatula.
• Bake for 5 minutes.
• Pour the chocolate chips over the crackers and cover with tin foil for 3 minutes.
• Remove the foil and spread the softened chocolate over the top evenly.
• Sprinkle with pecans, cover with foil, and freeze for 1 hour.
• Break the bark up into pieces.
• Enjoy!

CHOCOLATE CHIP COOKIE BARS

Steps:

• Preheat oven to 350 degrees F (175 degrees C).
• In a large bowl, beat together the butter, vanilla and sugar until light and fluffy. Sift together the salt and flour and mix into the butter mixture. Fold in the chocolate chips and nuts. Mix until well blended. Press batter into a 15x10 inch jelly roll pan.
• Bake 20 minutes or until golden brown. Cut into bars and let cool in pan on wire rack.

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.

EASY CHOCOLATE CRUNCH COOKIES.

Steps:

• Melt chocolate chips.
• Stir in cheerios.
• Put blobs of chocolate cheerios onto wax paper.
• Refrigerate until chocolate is hard.
• Pick up cookie.
• Open mouth.
• Put cookie in mouth.
• Bite down.
• Chew.
• Swallow.
• Repeat steps 5-10.

CHOCOLATE-SESAME CRUNCH BARS

Steps:

• Line a rimmed 9-by-13-inch baking pan with parchment or wax paper.
• In a food processor, pulse cereal until just broken into bits; do not process into a powder. Transfer to a large bowl.
• In the top of a double boiler, combine chocolate and tahini. Stir over simmering water until melted and smooth. Alternatively, melt in the microwave, using short bursts of low heat.
• Pour chocolate mixture over cereal and stir together quickly.
• For bars, spread mixture in the prepared pan. It should be about 1/2-inch thick; you may need to push the mixture toward one end and level it if it does not quite fill the pan. For rounds, drop spoonfuls of the mixture onto prepared pan and use the back of the spoon to form into circles. Refrigerate until hardened, about 2 hours.
• To serve, cut into bars or squares, or serve rounds as cookies. Any extras can be crumbled and used as an ice cream topping. Store in the refrigerator.