CRUNCH BAR INGREDIENTS RECIPES

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BEST CRUNCH BARS RECIPE - HOW TO MAKE CRUNCH BARS



Best Crunch Bars Recipe - How to Make Crunch Bars image

Check out this easy recipe for home made crunch bars from Delish.com!

Provided by Lauren Miyashiro

Categories     dessert

Total Time 40 minutes

Prep Time 10 minutes

Cook Time 0S

Yield 8-10

Number Of Ingredients 3

24 oz.

chocolate chips

2 1/2 c.

Rice Krispies

Pinch of flaky sea salt

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.

CRUNCH BARS RECIPE | BON APPÉTIT



Crunch Bars Recipe | Bon Appétit image

Crunch Bars Recipe

Provided by Dorie Greenspan

Yield Makes about 26 Servings

Number Of Ingredients 9

1 cup (2 sticks) unsalted butter, room temperature, plus more for dish
1/2 cup (packed) light brown sugar
1/2 teaspoon fine sea salt
1/4 cup sugar
1 1/2 teaspoons vanilla extract
1 1/2 cups all-purpose flour
6 ounces semisweet or bittersweet chocolate or high-quality milk chocolate, finely chopped
1-1 1/2 cups assorted toppings, such as cocoa nibs, crushed candy, toasted chopped almonds and pistachios, lightly toasted coconut, and popcorn
Flaky sea salt (such as Maldon)

Steps:

  • Arrange a rack in middle of oven; preheat to 375°. Line the bottom and sides of a 13x9x2 inches metal or glass baking dish with foil, allowing 2 inches overhang on either side; butter foil in dish.
  • Using an electric mixer at medium speed, beat 1 cup butter in a large bowl until smooth, about 3 minutes. Add both sugars and salt; continue to beat until mixture is light and creamy, about 3 minutes longer. Beat in vanilla, then slowly mix in flour, beating until entirely incorporated (dough will be wet and sticky).
  • Scrape dough into prepared dish. Using your fingertips, spread into a thin, even layer.
  • Bake cookie base until it is golden brown and has begun to puff and crack, about 22 minutes. DO AHEAD: Base can be made 2 days ahead. Let cool completely and store airtight at room temperature.
  • Preheat oven to 375°. Scatter chopped chocolate evenly over cookie base and bake just until chocolate is soft and has begun to melt, about 2 minutes. Immediately spread chocolate in an even layer over base.
  • Scatter toppings over warm chocolate; lightly but firmly press into chocolate. Sprinkle with salt. Let cool in dish on a wire rack for 15 minutes. Using foil overhang, lift cookie from dish. Place on rack; let cool until chocolate is set, about 2 hours.
  • Carefully remove foil from cookie and slide onto a cutting board. Cut into bars. DO AHEAD: Crunch Bars can be made 5 days ahead. Store airtight at room temperature.

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