Crunch Bars Recipes

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THE BEST HOMEMADE CRUNCH BARS



The BEST Homemade Crunch Bars image

No Bake homemace crunch bars using just one bowl, 5 ingredients and less than 2 minutes! This quick and easy snack or dessert is naturally gluten free, vegan, dairy free and can be made sugar free!

Provided by Arman

Categories     Dessert

Time 3m

Number Of Ingredients 5

3 cups crispy rice cereal
1 1/2 cups chocolate chips
1 cup peanut butter (can substitute any nut or seed butter)
1/2 cup maple syrup
1/4 cup coconut oil (can sub for grass fed butter)

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.

Nutrition Facts : ServingSize 1 bar, Calories 142 kcal, Carbohydrate 16 g, Protein 4 g, Fat 10 g, Fiber 1 g, Sodium 69 mg

HOMEMADE CRUNCH BARS



Homemade Crunch Bars image

Homemade Crunch Bars are an easy to make 3-ingredient recipe. If you love rich, chocolaty crisp candy bars, you will love this quick no-bake recipe.

Provided by Gina Kleinworth

Categories     Dessert

Time 2h10m

Number Of Ingredients 3

1½ cups milk chocolate chips
2 tsp coconut oil
1 cup crisp cereal

Steps:

  • Line an 8x8 pan with parchment paper & set aside.
  • Combine the chocolate & coconut oil in a bowl & microwave on 30-second increments.
  • Once it is completely melted & silky smooth, fold in your crisp cereal & stir until it is all coated.
  • Spread it out in prepared pan & freeze for a couple of hours before cutting & serving.

HOMEMADE CRUNCH BARS



Homemade Crunch Bars image

Homemade Crunch Bars are an easy candy bar made with Rice Krispies Cereal, chocolate chips and just a touch of sea salt made in just 10 minutes! You'll never buy the pre-made version again.

Provided by Sabrina Snyder

Categories     Dessert

Time 30m

Number Of Ingredients 3

24 ounces chocolate chips (2 bags)
4 cups Rice Krispies Cereal
1/4 teaspoon kosher salt ((optional))

Steps:

  • Line an 8x8 baking pan with parchment paper.
  • Melt the chocolate in a microwave safe glass bowl in 30 second increments, stirring each time, until full melted.
  • Fold in the cereal until full coated then pour into your 8x8 baking dish.
  • Spread the mixture out evenly and sprinkle over the kosher salt.
  • Refrigerate for at least 20 minutes until the chocolate has completely hardened before slicing with a very sharp knife to avoid crumbling.

Nutrition Facts : Calories 320 kcal, Carbohydrate 47 g, Protein 3 g, Fat 13 g, SaturatedFat 8 g, Cholesterol 9 mg, Sodium 136 mg, Fiber 2 g, Sugar 36 g, ServingSize 1 serving

CRUNCH BARS



Crunch Bars image

Check out this easy recipe for home made crunch bars from Delish.com!

Categories     Crunch Bars     copy cat recipe     candy bar recipe     chocolate rice krispies     easy recipe     chocolate bar recipe     chocolate recipe     kid recipe

Time 40m

Yield 8-10

Number Of Ingredients 3

24 oz. chocolate chips
2 1/2 c. Rice Krispies
Pinch of flaky sea salt

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.

ROCKY ROAD CRUNCH BARS



Rocky Road Crunch Bars image

No one is ever going to complain about having one of these in their lunchbox, and they're pretty handy to have around in a kitchen for a quick, snatched burst of energy at any time. I'm not claiming them to be a health food, but when you're talking about lunch on the run, packing quite a few calories into a small parcel can be viewed as a positive advantage. That's my view, and I'm sticking to it.

Provided by Nigella Lawson : Food Network

Categories     dessert

Time 2h15m

Yield 24 servings

Number Of Ingredients 6

1 stick plus 1 tablespoon soft unsalted butter
10 ounces semisweet chocolate, broken into pieces
3 tablespoons golden syrup or 1/4 cup corn syrup
8 ounces plain hard and crunchy cookies
2 cups mini marshmallows
2 teaspoons powdered sugar

Steps:

  • Melt the butter, chocolate and syrup in a heavy based saucepan. Scoop out about 1/2 cup of this melted mixture and put aside.
  • Put the biscuits/cookies into a freezer bag and then bash them with a rolling pin. You are looking for both crumbs and pieces of cookies.
  • Fold the cookie pieces and crumbs into the melted chocolate mixture, and then add the marshmallows.
  • Pour into a 9-inch square foil tray; flatten as best you can with a spatula. Pour over the reserved 1/2 half cup of melted chocolate mixture and smooth the top.
  • Refrigerate for about 2 hours or overnight.
  • Cut into 24 fingers and dust with powdered sugar by pushing it gently through a tea strainer or small sieve.

CINNAMON CRUNCH BARS



Cinnamon Crunch Bars image

These tasty bars are wonderful for gift-giving and very easy to make too!

Provided by Susan

Categories     Desserts     Cookies     Bar Cookie Recipes

Time 20m

Yield 48

Number Of Ingredients 5

12 cinnamon graham crackers
2 cups chopped walnuts
1 cup butter
1 cup packed brown sugar
½ teaspoon ground cinnamon

Steps:

  • Preheat the oven to 400 degrees F (200 degrees C). Grease a 10x15 inch jellyroll pan.
  • Arrange cinnamon graham crackers with sides touching in a single layer to cover the bottom of the pan. Sprinkle the walnuts evenly over the crackers. In a small saucepan over medium heat, combine the brown sugar, butter and cinnamon. Cook stirring constantly until the mixture begins to boil. Continue to boil the syrup for 3 minutes without stirring. Remove from heat and pour over crackers.
  • Bake for 8 to 10 minutes in the preheated oven, until bubbly and slightly darker around the edges. Cool completely in the pan. Break into pieces and store in an airtight container at room temperature.

Nutrition Facts : Calories 87 calories, Carbohydrate 5.9 g, Cholesterol 10.2 mg, Fat 7.1 g, Fiber 0.4 g, Protein 0.8 g, SaturatedFat 2.7 g, Sodium 32.9 mg, Sugar 4.9 g

COFFEE CRUNCH BARS



Coffee Crunch Bars image

Provided by Leah Reich

Categories     Coffee     Mixer     Chocolate     Dessert     Bake     Valentine's Day     Kid-Friendly     Almond     Party     Bon Appétit     Kidney Friendly     Vegetarian     Pescatarian     Peanut Free     Soy Free     Kosher     Small Plates

Yield Makes 48

Number Of Ingredients 9

2 cups all purpose flour
1/2 teaspoon baking powder
1/4 teaspoon salt
1 cup (2 sticks) plus 2 tablespoons unsalted butter, room temperature
1 1/4 cups (firmly packed) dark brown sugar
2 tablespoons instant espresso powder
1/2 teaspoon almond extract
1 cup semisweet chocolate chips
1/2 cup sliced almonds

Steps:

  • Preheat oven to 325°F. Whisk first 3 ingredients in medium bowl to blend.
  • Using electric mixer, beat butter and sugar in another medium bowl until blended, about 2 minutes. Add espresso powder and almond extract; beat 1 minute. Stir in flour mixture in 3 additions, mixing until just absorbed after each addition. Stir in chocolate chips and almonds (dough will be thick).
  • Turn dough out onto ungreased rimmed baking sheet. Using hands, press dough into 12-inch square. Pierce all over with fork at 1-inch intervals.
  • Bake until edges are lightly browned and beginning to crisp, 45 to 50 minutes. Cool on sheet 1 minute. Cut into 48 bars. Immediately transfer to rack; cool (bars will crisp as they cool). DO AHEAD: Can be made 5 days ahead. Store in airtight container at room temperature.

PBJ CRUNCH BARS



PBJ Crunch Bars image

If you are a fan of peanut butter and jelly, you will love these bars. I get a lot of requests for the recipe. I use smooth peanut butter, but crunchy can be substituted.

Provided by 2WANNA

Categories     Desserts     Cookies     Bar Cookie Recipes

Time 1h25m

Yield 30

Number Of Ingredients 9

2 ¼ cups oats
2 ¼ cups all-purpose flour
¾ cup white sugar
1 cup brown sugar
¼ cup graham cracker crumbs
¼ teaspoon ground cinnamon
3 sticks cold butter, thinly sliced
1 ½ cups warm peanut butter
1 ½ cups grape jelly

Steps:

  • Preheat an oven to 375 degrees F (190 degrees C).
  • Stir the oats, flour, white sugar, brown sugar, graham cracker crumbs, and cinnamon in the bowl of a stand mixer. Using the whisk attachment, cut the butter into the mixture until crumbly. Press about half of the mixture into the bottom of an ungreased 9x13-inch baking dish. Spread the peanut butter over the oat mixture. Stir the jelly to make it spreadable and swirl into the peanut butter. Sprinkle the remaining oat mixture over the peanut butter and jelly layer; gently pat until it sticks together.
  • Bake in the preheated oven until golden brown, 25 to 35 minutes. Allow to cool completely before cutting into bars.

Nutrition Facts : Calories 297.6 calories, Carbohydrate 35.1 g, Cholesterol 24.4 mg, Fat 16.3 g, Fiber 1.7 g, Protein 5.2 g, SaturatedFat 7.3 g, Sodium 130.7 mg, Sugar 21.4 g

CHOCOLATE CRUNCH BARS



Chocolate crunch bars image

A little melting, stirring and chilling and you've got a chocolatey treat to enjoy with a cuppa. The kids can help, too

Provided by Sara Buenfeld

Categories     Afternoon tea, Treat

Time 25m

Yield Cuts into 12

Number Of Ingredients 6

100g butter , roughly chopped
300g dark chocolate (such as Bournville), broken into squares
3 tbsp golden syrup
140g rich tea biscuit , roughly crushed
12 pink marshmallows , quartered (use scissors)
2 x 55g bars Turkish delight , halved and sliced (or use Maltesers, Milky Way or Crunchie 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.

Nutrition Facts : Calories 294 calories, Fat 15 grams fat, SaturatedFat 9 grams saturated fat, Carbohydrate 39 grams carbohydrates, Sugar 31 grams sugar, Protein 2 grams protein, Sodium 0.29 milligram of sodium

COFFEE TOFFEE CRUNCH BARS



Coffee Toffee Crunch Bars image

These homemade candy bars are reminiscent of your favorite Ben & Jerry's ice cream - chocolate feuilletine crust and a coffee mousse are layered together for contrasting flavor and crunch. Once the bars have set, cut them into rectangles and top each with a white chocolate cremeux for a decadent, sweet treat.

Provided by Jet Tila

Categories     dessert

Time 10h30m

Yield About 24 bars

Number Of Ingredients 16

Nonstick cooking spray
11.28 ounces (320 grams) praline paste
6.35 ounces (180 grams) white chocolate pistoles
4 cups (340 grams) feuilletine
1 1/2 cups (340 grams) crushed toffee candy pieces, such as Heath Toffee Bar
17 ounces (482 grams) milk chocolate pistoles
3.6 sheets (9 grams total) silver leaf gelatin
1 1/2 cups (360 grams) milk
2 tablespoons (27 grams) coffee extract
1 1/2 teaspoons (5 grams) kosher salt
3 1/2 cups (642 grams) heavy cream
6 ounces (170 grams) white chocolate pistoles
1 teaspoon (5 grams) glucose syrup
2.25 sheets (6 grams) silver leaf gelatin
1 cup (200 grams) heavy cream
1/2 cup (100 grams) whole milk

Steps:

  • For the base: Line a baking sheet with parchment and put a 15-by-11-inch ring mold on top. Spray the parchment and ring mold with cooking spray.
  • Melt the praline paste and white chocolate in a heatproof bowl set over (but not touching) a saucepan of simmering water, stirring to combine. Fold in the feuilletine. Spread evenly on the bottom of the prepared ring mold. Sprinkle the crushed toffee pieces over the crust. Refrigerate until firm, about 1 hour.
  • For the mousse: Put the milk chocolate in a large bowl. Bloom the gelatin sheets in a bowl of ice water until soft, about 5 minutes.
  • Bring the milk, coffee extract, salt and bloomed gelatin to a boil in a medium saucepan. Puree with an immersion blender until smooth, then strain through a fine mesh sieve over the milk chocolate. Let sit for 5 minutes, then stir with a rubber spatula to combine. Allow to cool to 90 degrees F on an instant-read thermometer.
  • Meanwhile, whip the cream by hand or with an electric mixer on medium speed until it holds a ribbon on the surface when the whisk is lifted.
  • Fold the whipped cream into the chocolate mixture in 3 additions. Pour over the feuilletine base and smooth evenly with an offset spatula. Allow to set, about 45 minutes, then wrap with plastic wrap and freeze the layered base overnight.
  • For the cremeaux: Put the white chocolate and glucose syrup in a large bowl. Bloom the gelatin sheets in a bowl of ice water until soft, about 5 minutes.
  • Bring the cream, milk and bloomed gelatin to a boil in a large saucepan. Strain through a fine mesh sieve over the white chocolate and glucose. Let sit for 2 minutes, then stir with a rubber spatula to combine. Press plastic wrap directly on the surface so it doesn't form a skin and cover the bowl with another piece of plastic wrap and refrigerate overnight.
  • Flip the frozen layered base over (still in the ring mold), peel off the parchment and place on another parchment-lined baking sheet. Run a hot knife around the edges of the layered base and lift the ring mold to remove. Let sit at room temperature until it can be cut, 15 to 20 minutes and no more than 30 minutes. Test by touching the center with your fingertip. If it leaves a fingerprint, it's ready to cut.
  • Cut into 1-by-4-inch inch bars (or whatever size you want). Whip the cremeux to stiff peaks with an electric mixer on medium-high speed and place in a piping bag with a small plain round or star pastry tip. Pipe the cremeux in small dollops or rosettes on top of each bar.

CRUNCH BARS



Crunch Bars image

Provided by Dorie Greenspan

Categories     Cookies     Chocolate     Dessert     Bake     Christmas     Kid-Friendly     Bon Appétit     Kidney Friendly     Vegetarian     Pescatarian     Peanut Free     Soy Free     Kosher     Small Plates

Yield Makes about 26

Number Of Ingredients 11

Cookie base:
1 cup (2 sticks) unsalted butter, room temperature, plus more for dish
1/2 cup (packed) light brown sugar
1/4 cup sugar
1/2 teaspoons fine sea salt
1 1/2 teaspoons vanilla extract
1 1/2 cups all-purpose flour
Topping:
6 ounces semisweet or bittersweet chocolate or high-quality milk chocolate, finely chopped
1-1 1/2 cups assorted toppings, such as cocoa nibs, crushed candy, toasted chopped almonds and pistachios, lightly toasted coconut, and popcorn
Flaky sea salt (such as Maldon)

Steps:

  • For cookie base:
  • Arrange a rack in middle of oven; preheat to 375°F. Line the bottom and sides of a 13x9x2" metal or glass baking dish with foil, allowing 2" overhang on either side; butter foil in dish.
  • Using an electric mixer at medium speed, beat 1 cup butter in a large bowl until smooth, about 3 minutes. Add both sugars and salt; continue to beat until mixture is light and creamy, about 3 minutes longer. Beat in vanilla, then slowly mix in flour, beating until entirely incorporated (dough will be wet and sticky).
  • Scrape dough into prepared dish. Using your fingertips, spread into a thin, even layer.
  • Bake cookie base until it is golden brown and has begun to puff and crack, about 22 minutes. DO AHEAD: Base can be made 2 days ahead. Let cool completely and store airtight at room temperature.
  • For topping:
  • Preheat oven to 375°F. Scatter chopped chocolate evenly over cookie base and bake just until chocolate is soft and has begun to melt, about 2 minutes. Immediately spread chocolate in an even layer over base.
  • Scatter toppings over warm chocolate; lightly but firmly press into chocolate. Sprinkle with salt. Let cool in dish on a wire rack for 15 minutes. Using foil overhang, lift cookie from dish. Place on rack; let cool until chocolate is set, about 2 hours.
  • Carefully remove foil from cookie and slide onto a cutting board. Cut into bars. DO AHEAD: Crunch Bars can be made 5 days ahead. Store airtight at room temperature.

OATMEAL CRUNCH BARS



Oatmeal Crunch Bars image

Make and share this Oatmeal Crunch Bars recipe from Food.com.

Provided by Mirj2338

Categories     Drop Cookies

Time 25m

Yield 48 serving(s)

Number Of Ingredients 7

4 cups quick-cooking oats
1 1/2 cups chopped nuts
1 cup firmly packed brown sugar
1 cup coconut
1 teaspoon salt
3/4 cup butter or 3/4 cup margarine, melted
3/4 cup orange marmalade

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.

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2012-11-13 Step 2. Using an electric mixer at medium speed, beat 1 cup butter in a large bowl until smooth, about 3 minutes. Add both sugars and salt; continue to beat …
From bonappetit.com
3.9/5 (19)
Servings 26
  • Arrange a rack in middle of oven; preheat to 375°. Line the bottom and sides of a 13x9x2 inches metal or glass baking dish with foil, allowing 2 inches overhang on either side; butter foil in dish.
  • Using an electric mixer at medium speed, beat 1 cup butter in a large bowl until smooth, about 3 minutes. Add both sugars and salt; continue to beat until mixture is light and creamy, about 3 minutes longer. Beat in vanilla, then slowly mix in flour, beating until entirely incorporated (dough will be wet and sticky).
  • Bake cookie base until it is golden brown and has begun to puff and crack, about 22 minutes. DO AHEAD: Base can be made 2 days ahead. Let cool completely and store airtight at room temperature.


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From kimspireddiy.com


BUCKEYE CRUNCH BARS. - HALF BAKED HARVEST
2020-06-19 Instructions. 1. Line a 9x13 inch baking dish with parchment paper. 2. in a mixing bowl, beat together the butter, 1 3/4 cups creamy peanut butter, vanilla, and 2 cups confectioners sugar until smooth and creamy. Taste and add more confectioners sugar to your liking.
From halfbakedharvest.com


STRAWBERRY CRUNCH BARS RECIPE - DESSERTS ON A DIME
2021-05-31 First, get your 9×13 baking dish ready. Spray the pan with cooking spray. Go ahead and preheat the oven too. Second, crush the sugar cookies. We use a food processor and it is fast and easy. However, if you do not have one of these, put the cookies in a …
From dessertsonadime.com


CARAMEL CRUNCH BARS - MARSHA'S BAKING ADDICTION
2021-06-22 Pour into an 8×8-inch square baking pan lined with parchment paper and spread out evenly. Freeze until completely set – about 10 – 20 minutes. For the caramel layer, add the caramels and milk to a microwave-safe bowl, and heat in 30 second intervals, stirring after …
From marshasbakingaddiction.com


CHOCOLATE QUINOA CRUNCH BAR: I TRIED THE VIRAL RECIPE
2022-05-27 Stop heating the chips when they start to melt, and stir until smooth. Heather Martin. Now, add the quinoa, and pour it into a loaf pan lined with parchment or plastic wrap. Then chill it in the ...
From today.com


CAPTAIN CRUNCH BARS - TODAY'S CREATIVE LIFE
2013-07-05 This recipe for Captain Crunch Cereal Bars will soon be a family favorite. How to Make Captain Crunch Cereal Bars . Captain Crunch Bars Recipe. Yield: 12. Prep Time: 5 minutes. Cook Time: 10 minutes. Additional Time: 25 minutes. Total Time: 40 minutes. Gooey, Captain Crunch Cereal Bars made with marshmallows, butter, candy melts and of course Captain Crunch Cereal. Print . …
From todayscreativelife.com


ENJOY LIFE RICEMILK CRUNCH BAR - THERESCIPES.INFO
Enjoy Life Rice Milk Crunch Bars, 12 ea, Net WT 13.44oz top www.amazon.com. Enjoy Life Rice Milk Crunch Bars, 12 ea, Net WT 13.44oz Visit the Enjoy Life Foods Store 146 ratings -5% $3227 ($2.69 / Count) Was: $33.86 About this item One box with 12 bars (1.12 oz) of Enjoy Life Foods Foods ricemilk crunch Chocolate bars
From therecipes.info


COPYCAT CRUNCH BARS RECIPE - RECIPES.NET
2022-03-22 Instructions. Line an 8×8-inch baking pan with parchment paper. Melt the chocolate in a microwave-safe glass bowl in 30-second increments, stirring each time, until full melted. Fold in the cereal until full coated then pour into the 8×8-inch baking dish. …
From recipes.net


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