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Crunchy Chocolate Bars recipe

Crunchy Chocolate Bars recipe


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These treats are similar to rocky road bars. The perfect bar to satisfy any chocolate craving.

44 people made this

IngredientsMakes: 30 bars

  • 100g plain flour
  • 2 tablespoons unsweetened cocoa powder
  • 1/4 teaspoon baking powder
  • 1/4 teaspoon salt
  • 115g butter
  • 150g caster sugar
  • 2 eggs
  • 1 teaspoon vanilla extract
  • 100g mini marshmallows
  • 170g plain chocolate chips
  • 160g peanut butter
  • 40g crispy rice cereal, such as Rice Krispies

MethodPrep:30min ›Cook:25min ›Extra time:3hr chilling › Ready in:3hr55min

  1. Preheat oven to 180 C / Gas 4. Grease a 20x30cm baking tin.
  2. In a small mixing bowl combine flour, cocoa, baking powder and salt.
  3. In a large bowl cream butter and sugar; beat in eggs and vanilla. Stir flour mixture into the creamed egg mixture. Spread batter into prepared baking tin.
  4. Bake for 15 to 20 minutes.
  5. Sprinkle marshmallows over top of the baked bars; bake 3 minutes more. Cool.
  6. Place chocolate chips and peanut butter in a microwave safe bowl. Melt chocolate chips and peanut butter in a microwave on high until melted together. Cook one minute at a time, stirring after each minute.
  7. Stir cereal into the chocolate mixture. Spread the chocolate mixture over the cooled bars. Chill cut into bars and refrigerate.

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Reviews & ratingsAverage global rating:(48)

Reviews in English (42)

by JEPPER

I thought this was really good, but had to downgrade a bit since my 3 and 4 year old kids, and their 3 year old friend, would not eat them. Maybe that's because the texture is different than what the kids are used to (soft but top layer is crunchy). I picked this recipe since it has a bit of nutrition to it - peanut butter, cereal. At least that's what I told myself as I wolfed them down. Note that these bars probably would not travel well, since the top layer softens easily in warm weather.-16 May 2003

by LARANEFF

Made these for years, always a hit. The bottom layer is meant to be thin, this is not a cake. Also, it is very easy to overbake the bottom layer, put the marshmallows on when it isn't quite done. Also, this recipe was first published in the March 1979 issue of Better Homes & Gardens.-06 Dec 2009

by newculinary

I thought these were really good as did everyone that tried one, the only change I made at the time was to add about an extra half cup of marshmallow to the layer for a nice even coating...however, next time I make I will make a couple of changes..I didn't think the peanut butter came through enough and would add peanut butter chips to the brownie layer, would also increase the brownie layer by half as it seemed a bit thin, I would also add more crispies to the top layer for extra crunch-10 Sep 2007

More collections


CHOCOLATE CRUNCHY PEARLS GRANOLA

One recipe of granola, 4 ways of twisting it with special tips from Chef Sarah Tibbetts, L'Ecole Valrhona Brooklyn.

GRANOLA
4 ½ cups rolled oats
¾ cup light brown sugar
1 cup sliced almonds
¼ cup milk powder
½ cup buckwheat flour
¼ tsp cinnamon
½ tsp salt
¾ tsp vanilla extract
½ cup unsweetened coconut flakes
½ cup unsalted butter, melted
⅛ cup coconut oil, warm
⅛ cup grape seed oil
¼ cup honey
½ cup water

PEARLS & FRUIT
1 cup OPALYS 33% CRUNCHY PEARLS
½ cup freeze dried strawberries

1 cup CARAMELIA 36% CRUNCHY PEARLS
¾ cup dried apricots, diced

1 cup DULCEY 32% CRUNCHY PEARLS
½ cup golden raisins
½ cup pistachios

  • Combine the first seven ingredients in a large bowl.
  • Add coconut flakes, breaking into smaller pieces if necessary. Combine the melted butter and oils together.
  • Add the dry mix, then add honey and water. Thoroughly mix until combined.
  • Spread on a parchment lined baking sheet and place in a 325-335°F oven for 10-15 min or until light golden brown.


No Bake Snickers Crunch Bars

No Bake Snickers Crunch Bars are sure to become a new favorite! Layers of chocolate mixed with crunchy Cocoa Pebbles, irresistible nougat, and gooey caramel are impossible to resist! This recipe makes a lot so be sure to invite friends and family over to enjoy with you! Great for parties!

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My boys are so spoiled. I mean, really. Having a mom that is a food blogger means they get to eat all kinds of deliciously amazing food pretty much all.the.time. Almost daily when I pick them up from school, after a quick hug and a kiss, I get this question, “Did you make anything yummy today Mommy?” Lord help me if the answer is no….

Yummy can take on a variety of forms but when they saw these No Bake Snickers Crunch Bars they got all excited and giggly and were jumping up and down ready to dig into these outrageous bars.

Let’s talk about these bars. First off, no bake. Always awesome. The center is an easy nougat with peanuts (think Snickers) and ooey, gooey caramel, i.e., heaven. The top and bottom layers are a combination of chocolate, butterscotch, peanut butter, and Cocoa Pebbles. The result? A creamy, decadent, crunchy concoction that wowed my boys and will wow you too.

My boys favorite part of these bars? The crunch factor courtesy of the Cocoa Pebbles. They were pretty impressed that I put one of their favorite cereals into a now-favorite dessert. Mo’ chocolate = mo’ better.

After making my Marshmallow Dream Bars last year, I realized that chocolate, butterscotch, and peanut butter may be my all-time favorite combination of flavors. The only way I could think to make it better was to combine the caramel layer from my Quick and Easy Carmelitas and a pillowy layer of nougat in between. You guys. Wow.

  • Use parchment paper to line your baking dish. You’re going to love that it doesn’t stick!
  • An offset spatula makes quick work of all those layers!
  • Keep the bars chilled until ready to eat. The caramel will start getting gooey after about 20 minutes.

These No Bake Snickers Crunch Bars instantly became a new favorite with us and I know they will with you too!


Chocolate Caramel Cracker Bars

This post may contain affiliate links. Read my disclosure policy.

Chocolate Caramel Cracker Bars are the perfect sweet treat made with crunchy crackers, a chocolate topping, and easy, gooey homemade caramel throughout.

Dessert Bar Recipes like this one are always great to make for a potluck, after school treat, or dessert for family night. Just like Five Layer Bars and Magic Monster Layer Bars, this treat is made with a few easy ingredients stacked together to make a treat that’s unique and irresistible.

CHOCOLATE CARAMEL CRACKER BARS

This no-bake dessert is the perfect hassle-free dish to satisfy your sweet tooth. The chocolate and caramel are wonderfully decadent and gooey, while the crackers add some crunch, salty taste, and needed structure to the bar.

Just like in Saltine Toffee using crackers as the base of this dessert makes it easy and delicious. You don’t have to worry about making any crust for the layers, just get some store-bought crackers and layer them throughout. We used club crackers in this recipe because they add a nice buttery flavor along with the saltness.

If you’ve never made Homemade Caramel, you may be worried about that part of the recipe, but there’s no need to stress. The only ingredients you need are sweetened condensed milk, brown sugar, and corn syrup. Bring them together in a saucepan and wait for it to reach the right consistency. That’s all it takes to make Chocolate Cracker Bars that are oozing with rich, homemade caramel. The other two elements—crackers and chocolate chips— are ready-made from the store so all you have to do is put them together.


What You’ll Need To Make Chocolate Chip Granola Bars

Be sure to use quick-cooking oats, which are rolled oats that have been coarsely chopped. Regular old-fashioned oats are too coarse and chewy for this recipe and cause the bars to fall apart. If you don’t have any quick-cooking oats in your pantry, you can make your own by pulsing regular oatmeal in the food processor a few times.

The nice thing about these bars is that they’re versatile. If you don’t like chocolate chips, you can use raisins or cranberries. If you’re not a fan of almonds, you can throw in some unsalted sunflower seeds instead. Aside from the oats and Rice Krispies (those are a must), as long as you keep the ratio of wet to dry ingredients the same, you can substitute just about anything you like.


Crunchy almond butter chocolate bars

A delicious little sweet treat that’s gluten-free and easily made vegan. Make these to store in the freezer for a delicious healthy dessert!

  • Author: Gina Harney // The Fitnessista
  • Prep Time: 10 minutes
  • Total Time: 2 hours 10 minutes
  • Yield: 24 bars 1 x

Ingredients

5 cups puffed brown rice cereal

2 tablespoons butter (or vegan butter)

1 tablespoon cocoa powder

2/3 cup smooth almond butter (or nut butter of choice)

1/2 bag of chocolate chips for dipping

Instructions

  1. Line a 9吉 inch baking dish with parchment paper. Pour the brown rice cereal into a large bowl.
  2. In a small saucepan, heat the coconut butter, butter, cocoa powder, almond butter, maple syrup, vanilla, and salt on medium-low heat until smooth and creamy.
  3. Pour the mixture onto the brown rice cereal and gently stir to coat.
  4. Gently press the mixture into the baking dish and set in the fridge to harden, about 1 hour.
  5. In a glass bowl, microwave the chocolate chips for 30-second intervals, stirring in between, until smooth and melted.
  6. Remove the bars from the pan, using the parchment paper, and cut into 24 pieces. Dip each bar into the melted chocolate and place back on a parchment-lined serving platter or the baking dish to set in the fridge.
  7. Serve and enjoy!

Notes

Store in the fridge until serving because at room temperature, the bars don’t hold their shape as well.

Freeze any additional bars! They’re so good out of the freezer.

Keywords: healthy dessert, brown rice crispy bars, gluten free desserts

Did you make this recipe?

Please let me know if you give it a try!

What’s your go-to when you want a sweet treat?

Hope you have a lovely afternoon and thank you for stopping by the blog today!


Reader Rave

Are These Candy Bars Hard to Make?

I would definitely categorize this recipe as intermediate to advanced.

It&rsquos not hard to make, per se, but you are working with molten sugar, and you have to be careful. This is not a recipe to make with your kids unless they are older. Like maybe teenagers.

Let younger kids help you dip the candies in chocolate, but keep them out of the kitchen or at least at a respectful distance while you&rsquore making the centers.

And definitely keep pets out of the kitchen while working with boiling sugar. Much better safe than sorry.

PRO TIP 1: When working with molten sugar, keep a bowl of very cold water handy so you can immerse your finger or hand if a little bit of sugar splashes on you.

Whatever you do, don&rsquot stick your finger in your mouth. You&rsquoll just end up with a burned finger and a burned mouth.

PRO TIP 2: unless you&rsquore making a ton of specialty chocolates, using a regular fork for dipping will work just fine. No need to get fancy chocolate dipping forks unless you really want them.

What Can Possibly Go Wrong?

For one, you can burn yourself. We&rsquore cooking the candy corn mixture to just over 300F, and then we have to stir in some really thick peanut butter so be careful.

Once I stir in the peanut butter, I scrape the molten candy out onto a Silpat and then knead it through the Silpat by folding it over.

But, I have a fairly high tolerance for heat. If you don&rsquot, consider using an oven mitt or even better, get an Ove-Glove to help you in kneading through the Silpat.

You could also cook the candy too hot so it caramelizes, which is not what we want.

Or you might not get it hot enough so that when it cools, your candy won&rsquot be crispety crunchety.

The only help for that is to have an accurate instant read thermometer or candy thermometer so you can monitor the temperature and know just when to add the peanut butter to the pot.

Please note that a candy thermometer clipped to the side of the pot might not take a true temperature as the candy is generally cooler at the sides. Also, it might not read accurately unless the molten candy is deep enough.

For this candy, you&rsquore only looking at 8 oz of candy, so either double it or plan on tipping the pan to get a good reading with a clip-on thermometer.


Chocolate Granola Q & A

I use Bob&rsquos Red Mill gluten-free rolled oats in this recipe. As long as you check all your labels to make sure none of your ingredients are made on shared equipment or lines, this should be gluten-free as there are no naturally gluten containing ingredients listed.

Because it&rsquos baked for a good long time and also coated in a chocolately watertight coating, your granola should stay fresh and crunchy for 2 weeks when stored in a tight-sealing container at room temperature.

This is a fairly coarse granola, so it won&rsquot compact and bake well into bars. Substitute quick cooking oats for the rolled oats, and you will be able to press it down well into a baking pan so they hold into bars. For a sure thing, try this chocolate granola bar recipe. Lots of good tips for success for you, too.


Chocolate Cherry Almond Snack Bars

Snack bars are our version of store-bought KIND bars. Simple and wholesome, these grain free bars are made with nuts, dried fruit, and not much else. One ingredient you may not recognize? Almond meal. It’s used in these bars to bind the ingredients together. For anyone not familiar with almond meal, don’t get nervous. Almond meal is just ground almonds– ground almonds before reaching the stage of almond butter. You can buy almond meal, but I find it’s much more convenient (and cheap!) to make it at home. Simply pulse almonds until they reach a gritty and rough flour-like consistency. (Pictured in this post.)

Also making up these chocolate cherry almond snack bars are roughly chopped almonds for crunch– they make up a bulk of the bars. Dried cherries and vanilla extract add flavor, while chocolate chips are necessary for snack time cravings… right? Tip: use mini chocolate chips so there are more in each bar.

For a little sweetness and binding, use honey. Like I’ve mentioned in my previous snack bar recipes, I do not recommend thinner liquid sweeteners like maple syrup or agave. Rather, you want a thick liquid sweetener. Brown rice syrup works too.

Some favorite things about them: chewy, crunchy, nutty, sweet, food you recognize, grain-free, chocolate, chocolate, chocolate.


This honeycomb candy recipe is not only easy, the end result is a tasty crunchy bar that will rival even the Cadbury Crunchie Bar. Here’s how you make it — as you can see, it’s very simple (and don’t forget to get the full recipe with measurements, down below):

  1. Line baking sheet with parchment paper.
  2. Combine the sugar and golden syrup or honey into a pot and allow the sugar mixture to melt. Heat the pot on medium for three minutes.
  3. Turn off heat. Whisk in bicarbonate of soda until foamy.
  4. Pour the mixture onto the baking tray using a spatula.
  5. Let it set and then break into pieces.
  6. Melt the dark chocolate. Dip the broken honeycomb into the melted chocolate with a fork.
  7. Cool the chocolate-coated honeycomb on a wire rack.

Crunchy Chocolate Brownie Bars

(You can make these brownies, or use your own and top with the canned frosting and the cereal mixture.) Preheat oven to 350 degrees F. Spray a 9" x 13" pan with nonstick baking spray containing flour and set aside.
In large bowl, combine both of the brownie mixes with oil, water, and eggs. Beat until blended, then beat for 30 strokes. Pour batter into prepared pan. Bake for 30-35 minutes or until brownies are just set and crust is shiny. Cool completely. Spread the chocolate frosting over the brownies and set aside.

In medium bowl, combine peanut butter with both kinds of chocolate chips. Microwave on 50% power for 2 minutes, then stir. Microwave on 50% power for another minute, then stir until chips melt and mixture is smooth.

Stir in the cereal, then spoon and spread this mixture carefully over the frosting on the brownies. Let stand for 4-5 hours to set, then cut into bars. Yields 24 bars.



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