La Choy Honey Nut Crunch Bars Recipes

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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.

LA CHOY HONEY NUT CRUNCH BARS



La Choy Honey Nut Crunch Bars image

In my opinion, this is the best no-bake cookie ever devised in the world. It's one of those recipes that surprises you because you never expected it to be as good as it is. The first time I made them they won their place up in my 10 best cookies ever list. And during the Christmas holidays, I'll make them festive by throwing in some red & green glaceed cherries. They won first prize in a Woman's Day/La Choy baking contest.

Provided by Charmed

Categories     Bar Cookie

Time 1h10m

Yield 1 9inch pan, 24 serving(s)

Number Of Ingredients 7

1/3 cup butter or 1/3 cup margarine
1/3 cup honey
1 cup light brown sugar, packed
1/2 teaspoon cinnamon
1 teaspoon vanilla
2 (5 ounce) cans la choy crispy thin chow mein noodles
1 (6 1/2 ounce) can salted mixed nuts

Steps:

  • Grease a 9" square baking pan, or spray well with non-stick spray.
  • Place the butter, honey, brown sugar and cinnamon into a 3-quart saucepan.
  • Bring to a boil over medium heat, stirring constantly.
  • Boil for one minute, and remove from heat.
  • Immediately add vanilla, then noodles, and gently stir until all the noodles are coated.
  • Stir in the nuts.
  • Scrape the mixture into the prepared pan and pat down level using wax paper to protect your hands and make it easier to give it a flat surface.
  • Let the mixture stand at least one hour before cutting into bars with a very large, heavy knife.
  • NOTE: I find it easier to remove the whole thing in one piece to a cutting board and then slice them.
  • Makes about 24 bars, depending on how large you slice them.

Nutrition Facts : Calories 180.6, Fat 10.2, SaturatedFat 2.7, Cholesterol 6.8, Sodium 125.7, Carbohydrate 21.7, Fiber 1.2, Sugar 13.1, Protein 2.4

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