Chocolate Crunch Bars Recipes

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 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.

CHOCOLATE CRUNCH

Steps:

• Heat the oven to 180C/160C fan/gas 4. Butter a 20cm square tin and line with baking parchment. Stir the melted butter and vanilla together in a bowl. Mix the caster sugar, flour and cocoa together in another bowl.
• Pour the bowl of wet ingredients into the dry and beat together, then add the egg and beat again until combined. Press into the prepared tin. Brush the top with water and sprinkle over the granulated sugar.
• Bake for 30-35 mins. Leave to cool slightly in the tin for 5 mins before slicing into squares and transferring to a wire rack to cool completely.

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.

S'MORES CHOCOLATE TOAST CRUNCH® BARS

Steps:

• Grease or spray bottom and sides of 13x9-inch pan. In large bowl, measure cereals.
• In large microwavable bowl, microwave butter uncovered on High 30 to 45 seconds or until melted. Stir in 7 1/2 cups of the marshmallows; microwave uncovered on High 45 seconds. Stir; microwave 30 to 45 seconds longer or until mixture can be stirred smooth.
• Working quickly, pour marshmallow mixture over cereals in bowl, using spoon to fully coat. Add remaining 1 1/2 cups marshmallows, mixing to incorporate.
• With greased hands, firmly press mixture in pan. Place melted chocolate in small resealable food-storage bag; cut off small corner of bag, and drizzle over bars.
• Cool 1 hour. For 24 bars, cut into 6 rows by 4 rows. Store tightly covered up to 1 week.

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!

CARAMEL-CHOCOLATE CRUNCH BARS

Steps:

• Line a 9x5-in. loaf pan with heavy-duty foil. Coat foil with cooking spray and set aside. , In a small bowl, cream butter and brown sugar. Add the oats, flour and cereal; mix well. Pat into prepared pan. , Drizzle caramel topping to within 1/2 in. of edges. Bake at 400° for 10-12 minutes or until golden brown., Immediately sprinkle with chocolate chips. Bake 1 minute longer. Cool on a wire rack. Cut into bars.

CHOCOLATE PEANUT BUTTER CRUNCH BARS

Steps:

• Reserve 1/3 cup chopped pretzels. In a large microwave-safe bowl, microwave 6 tablespoons butter on high for 45-60 seconds or until melted. Stir in marshmallows; cook 1 to 1-1/2 minutes or until marshmallows are melted, stirring every 30 seconds. Stir in Rice Krispies and remaining chopped pretzels. Immediately press into a greased 13x9-in. baking pan., In another microwave-safe bowl, combine 2 tablespoons butter and 1/4 cup corn syrup. Microwave, uncovered, on high for 45-60 seconds or until butter is melted, stirring once. Add peanut butter chips; cook 30-40 seconds or until chips are melted, stirring once. Spread over cereal layer., In a microwave-safe bowl, combine the remaining corn syrup and remaining butter. Cook on high for 45-60 seconds or until butter is melted, stirring once. Add chocolate chips; cook 30-40 seconds longer or until chips are melted, stirring once. Spread over top., Sprinkle with peanuts and reserved pretzels; press down gently. Cover and refrigerate 30 minutes or until set. Cut into bars. Store in airtight containers.

THE ULTIMATE CHOCOLATE BAR

Steps:

• Preheat oven to 350 degrees F (175 degrees C). Grease and lightly flour one 13x9 inch pan.
• In large saucepan, melt 1/2 cup butter and 1 ounce chocolate over low heat. Remove from heat, stir in 1 cup white sugar, 1 cup flour, walnuts, baking powder, 1 teaspoon vanilla, and 2 eggs, and mix well. Spread chocolate base evenly into prepared pan.
• In a small bowl, combine 6 ounces cream cheese, 1/2 cup white sugar, 2 tablespoons flour, 1 egg, and 1/2 teaspoon vanilla. Beat for one minute with an electric mixer at medium speed, or until smooth and fluffy. Spread cream cheese filling over chocolate mixture.
• Bake base and filling at 350 degrees F (175 degrees C) for 25 to 35 minutes.
• Meanwhile, prepare frosting. Melt 1/3 cup butter, 2 ounces chocolate, milk, and 2 ounces cream cheese in large saucepan over low heat. Remove from heat, and add confectioners' sugar and 1 teaspoon vanilla; beat well. Use heat to soften if it begins to dry before you are ready to use it.
• Spread marshmallows over the top the chocolate bar in pan. Pour warm frosting over marshmallows. Use kitchen knife to somewhat mix the two. Let cool to room temperature. When cool, cover with foil and refrigerate overnight. Cut cold into small pieces.

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.