The Best Homemade Crunch 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.

HOMEMADE CRUNCH BARS

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

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.

THE BEST HOMEMADE CRUNCH BARS

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.

ROCKY ROAD CRUNCH BARS

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.

THE BEST LEMON BARS

Steps:

• Preheat oven to 350 degrees F (175 degrees C).
• In a medium bowl, blend together softened butter, 2 cups flour and 1/2 cup sugar. Press into the bottom of an ungreased 9x13 inch pan.
• Bake for 15 to 20 minutes in the preheated oven, or until firm and golden. In another bowl, whisk together the remaining 1 1/2 cups sugar and 1/4 cup flour. Whisk in the eggs and lemon juice. Pour over the baked crust.
• Bake for an additional 20 minutes in the preheated oven. The bars will firm up as they cool. For a festive tray, make another pan using limes instead of lemons and adding a drop of green food coloring to give a very pale green. After both pans have cooled, cut into uniform 2 inch squares and arrange in a checker board fashion.

CINNAMON CRUNCH BARS

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.

VANILLA CRUNCH BARS

Steps:

• Beat first seven ingredients for 1 minute.
• Spread in greased 9x13 pan.
• Bake at 350° for 15 minutes or until spongy looking.
• Cover with miniature marshmallows.
• Return to oven for 3-5 minutes til marshmallows are melted.
• Cool.
• In microwaveable bowl, melt chocolate chips and peanut butter.
• Add rice krispies and spread on cooled bars.