THE BEST HOMEMADE CRUNCH BARS
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
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
SCOTCHY PEANUT BUTTER CRUNCH BARS
Quick & easy treat for peanut butter/chocolate lovers. This recipe came from 133 Bar Cookie Recipes from the Land of Wheat.
Provided by littleturtle
Categories Bar Cookie
Time 20m
Yield 1 15x10" pan, 60 serving(s)
Number Of Ingredients 13
Steps:
- Combine first 6 ingredients; beat well.
- Blend in flour, and press mixture into the bottom of an ungreased 15x10" pan.
- Bake at 350F (360 at high altitude) for 15-20 minutes, or until light golden brown.
- Bring sugar and corn syrup to a boil.
- Stir in remaining crunch topping ingredients, and spread immediately on hot bars.
- Sprinkle with chocolate chips.
- Place in hot oven 2-3 minutes to soften chocolate and spread to frost.
Nutrition Facts : Calories 120.8, Fat 6.7, SaturatedFat 2.3, Sodium 70.6, Carbohydrate 14.7, Fiber 0.6, Sugar 8.9, Protein 1.8
BUTTERSCOTCH PEANUT BARS
Easy-to-make bars from Margery Richmond in Fort Collins, Colorado are perfect family reunion fare! They hold up in hot weather, stack well and are easy to pick up and eat. With lots of peanuts and butterscotch flavor plus a rich, buttery crust, "Boy, are they good," says Margery.
Provided by Taste of Home
Categories Desserts
Time 35m
Yield 4 dozen.
Number Of Ingredients 10
Steps:
- Line a 15x10x1-in. baking pan with aluminum foil. Coat the foil with cooking spray; set aside. , In a small bowl, cream butter and brown sugar until light and fluffy. Combine flour and salt; gradually add to creamed mixture and mix well. , Press into prepared pan. Bake at 350° for 6 minutes. Sprinkle with peanuts. , In a large saucepan, combine topping ingredients. Cook and stir over medium heat until chips and butter are melted. Spread over hot crust. Bake for 12-15 minutes longer or until topping is bubbly. Cool on a wire rack. Cut into bars.
Nutrition Facts :
SCOTCHAROOS
Steps:
- Generously butter a 9x13 inch baking pan. Set aside.
- In a large pot, mix together corn syrup, sugar, and peanut butter. Cook over medium heat, stirring until peanut butter melts. Bring mixture to a boil. Remove from heat, and stir in crisp rice cereal.
- Transfer mixture into a well buttered 9x13 inch pan. With your hands well buttered, pat it down into pan.
- In a medium saucepan, over medium low heat, melt chocolate chips and butterscotch chips until smooth. Spread over top of bars and let bars cool. Cut into squares.
Nutrition Facts : Calories 239.8 calories, Carbohydrate 33.8 g, Fat 10.6 g, Fiber 1 g, Protein 4.9 g, SaturatedFat 3.5 g, Sodium 139.7 mg, Sugar 16.3 g
PEANUT BUTTER CORNFLAKE CRUNCH BARS
A very simple to make bar cookie that kids love. Sort of like a peanut butter rice krispie treat, except made with cornflakes.
Provided by Kathleen
Categories Desserts Cookies Peanut Butter Cookie Recipes
Yield 12
Number Of Ingredients 4
Steps:
- Cook syrup and sugar until mixture comes to a boil. Stir constantly; do not overcook.
- Remove from heat, add peanut butter, and stir until smooth. Pour mixture over cornflakes in a large bowl. Mix until cereal is thoroughly coated.
- Spread in a buttered 9 x 13 inch pan and press down lightly with buttered hands. When cool, cut into squares.
Nutrition Facts : Calories 352.5 calories, Carbohydrate 62.2 g, Fat 11 g, Fiber 1.9 g, Protein 6.9 g, SaturatedFat 2.3 g, Sodium 284.3 mg, Sugar 28.4 g
CHOCOLATE PEANUT BUTTER CRUNCH BARS
My twist on rice crispy bars includes crunchy crushed pretzels. Then I top them with a creamy peanut butter coating and rich chocolate topping. Garnished with peanuts and even more pretzels, I don't think I'd ever go back to plain old bars again. -Sherri Melotik, Oak Creek, Wisconsin
Provided by Taste of Home
Categories Desserts
Time 20m
Yield 3 dozen.
Number Of Ingredients 8
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.
Nutrition Facts : Calories 136 calories, Fat 6g fat (3g saturated fat), Cholesterol 8mg cholesterol, Sodium 124mg sodium, Carbohydrate 20g carbohydrate (10g sugars, Fiber 1g fiber), Protein 2g protein.
BUTTERSCOTCH SALTED PEANUT BARS
This is one of the best bar recipes, they are very simple to put together and so good! --- make sure to use only salted peanuts, and leave them whole --- these freeze well
Provided by Kittencalrecipezazz
Categories Bar Cookie
Time 40m
Yield 48 serving(s)
Number Of Ingredients 9
Steps:
- Preheat oven to 350 degrees F.
- Line a 15 x 10-inch baking sheet with parchment paper.
- Combine all crust ingredients, and press into bottom of the pan.
- Bake for 10-12 minutes (do not over bake).
- Remove from oven then sprinkle the peanuts evenly over crust.
- In a saucepan combine the topping ingredients; bring to a boil then cook for about 2 minutes until smooth (stirring constantly).
- Pour the hot mixture over the nuts, and return to oven.
- Bake for 15 minutes or until until golden.
- Cool completely before cutting into bars.
Nutrition Facts : Calories 166.4, Fat 11.1, SaturatedFat 3.4, Cholesterol 6.4, Sodium 170.7, Carbohydrate 14.5, Fiber 1.3, Sugar 7.2, Protein 4.1
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PEANUT BUTTER CRUNCH BARS - 3 INGREDIENTS - BEAMING BAKER
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5/5 (2)Total Time 10 minsCategory DessertCalories 70 per serving
- Line an 8-inch square baking pan with parchment paper, greased foil or wax paper. Set aside at room temperature. Clear some space in the freezer for this pan—you will need it later.
- Melt the chocolate using the double boiler method, or do the following: add chocolate chips and peanut butter to a medium, microwave-safe bowl (large enough to add cereal later). Heat in 20-second increments until softened and melty. Stir in between heating increments, until smooth.
- Add cereal to melted chocolate mixture. Using a rubber spatula, stir and fold until well incorporated. Pour this mixture into the prepared baking pan. Using the spatula, smooth into an even layer. Tap the pan a few times to help even out the mixture.
- Transfer this pan into the freezer. Freeze for 35-45 minutes, or until completely firm. Slice into 36 mini squares (6 by 6). Enjoy! Storing instructions below.
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