Crunchy Bubble Bars Recipes

CRUNCHY OAT AND HONEY GRANOLA BARS

Steps:

• Preheat the oven to 350 degrees F., and line a 9x13-inch baking sheet with parchment paper. Lightly spray the parchment with cooking oil.
• In a large bowl, add the oats, cereal, flour, brown sugar, baking soda, and salt. Stir well to combine.
• Warm the honey and coconut oil in the microwave or on the stove until melted and runny. Add the vanilla, and stir to combine.
• Add the honey mixture to the oat mixture, and stir to combine well, making sure to leave no dry pockets or chunks.
• Add the mixture to the prepared baking pan. Pat down firmly (use wetted hands or the bottom of a measuring cup) to create packed even layer.
• Bake until the oats are golden on top, 20 to 25 minutes.
• Remove from the oven, and then use the bottom of a measuring cup to press down the bars again.
• Let the bars cool for 15 minutes in the pan. After 15 minutes, use the edges of the parchment paper to remove the bars from the pan, and place them on a cutting board.
• Cut into granola bars (rectangle, square, or whatever you like) while they are still warm (it's hard to cut them once they have cooled).
• Let cool completely, and then store in an airtight container.

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.

CRUNCHY BUBBLE BARS

Steps:

• Grease 20cmx30cm lamington pan; line with baking paper, extending paper 5cm over long sides.
• Process half the coco pops till coarse.
• Stir in chocolate, butter and syrup in a large heatproof bowl over large saucepan of simmering water until smooth. Remove from heat; stir in all the coco pops.
• Spread mixture into pan; refrigerate until sent.
• Cut into bars.

CRUNCHY SPECKLED BUBBLE BARS OR BORUGULA (MURMURA) LADDU

Steps:

• If the Mamra is not toasted, place in a pan in a 200F oven for about an hour. The color may change some.
• Cut into 2"x 1' bars and allow to cool completely.
• In a heavy bottom pan add 1/2 cup water to the jaggery. Cook on medium-high heat. Jaggery melts and begins to concentrate. When it starts foaming, it has reached the consistency we want for this recipe. To test, add few drops of jaggery syrup to the cold water. When pushed with fingers, if the syrup can be rolled to a round and keeps share without melting in spite of tilting the plate to different directions, it is done and the syrup is ready. This whole process takes about 15 to 20 minutes.
• Turn off the heat and, constantly stirring, add murmura. Also sprinkle in cardamom powder and add the toasted sesame if you are using it. Within one or two minutes, murmura starts to soak up the syrup and comes together in to dry mass.
• Remove the pot from the stove top to counter top.
• Place in a silicone pan or just form on a silicone sheet (or a greased pan), let cool. Then cut into 2"x1" pieces.
• OR.
• Wait for about 5 minutes for murmura-jaggery mixture to cool down and then start making laddus. Take a spoonful of mixture into wet hands and press gently into round shape. Keep a bowl of cold water on the side. Dip your hands in-between laddu making to keep hands unsticky and cool.
• Variations: Peanuts, cashews, roasted edamame, pretzels, rice crackers, wasabi peas, coconut, raisins, almonds, pecans etc etc.
• Store in a Container.