Crispy Crunchy Bars Recipes

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.

CRISPY-CRUNCHY BARS

Steps:

• Melt 3 tablespoons butter, 10 ounces marshmallows and 1/2 cup peanut butter (or other nut butter) in a large saucepan over low heat. Stir in 4 cups crisp brown cereal, 1 cup granola and 1 cup chopped almonds. Stir in 1/2 cup chocolate chips. Press into a buttered 9-inch square pan; let cool, then cut into bars.
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MILKY WAY CRISPY BARS

Steps:

• In a large bowl, combine cereal and pecans; set aside. In a large microwave-safe bowl, combine candy bars and butter. Microwave, uncovered, on high for 1-1/2 to 2 minutes or until smooth, stirring once. Stir into cereal mixture., Transfer to a greased 13-in. x 9-in. pan; press down firmly. In a microwave, melt chips and shortening; stir until smooth. Drizzle over top. Cool. Cut into bars. Store in an airtight container.

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.

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.

S'MORES CRISPY BARS

Steps:

• In a 6-qt. stockpot, melt butter over medium heat. Add marshmallows; cook and stir until melted. Remove from heat. Stir in cereal and crushed crackers. Fold in chocolate chips. Press into a greased 13x9-in. baking pan. Cool to room temperature., For frosting, in a small bowl, beat butter and confectioners' sugar until smooth. Beat in marshmallow creme on low speed just until blended. Spread over bars. Sprinkle crushed crackers over frosting. Cut into bars. Break each candy bar into 12 pieces; place a piece on each bar.