ROCKY ROAD CRUNCH BARS
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
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.
HOMEMADE PEACH CRUMB BARS
These homemade peach crumb bars are always a hit. Wait until summer for fresh peaches or use frozen to get that wonderful peach flavor any time of the year.
Provided by Allrecipes Allstars
Categories Desserts Fruit Dessert Recipes Peach Dessert Recipes
Time 50m
Yield 12
Number Of Ingredients 15
Steps:
- Preheat the oven to 375 degrees F (190 degrees C). Coat an 8x8-inch baking pan with cooking spray.
- Whisk flour, sugar, baking powder, and salt together in a bowl. Next, cut in the cold butter using 2 forks or a pastry cutter then slowly mix in the egg yolk and cold water. Don't worry if the dough seems really crumbly; it should be!
- Press 1/2 of the crumble mixture into the prepared pan to make the crust. Save the rest for the top of the bars.
- Stir together peach slices, sugar, flour, lemon juice, vanilla extract, cinnamon, and nutmeg until combined. Evenly add peach filling to the top of the crust.
- Sprinkle the remaining crumble over the peach filling.
- Bake in the preheated oven until golden brown and set, 30 to 38 minutes. Cool bars to room temperature, then cut and serve.
Nutrition Facts : Calories 222.8 calories, Carbohydrate 31.2 g, Cholesterol 42.5 mg, Fat 10.2 g, Fiber 0.5 g, Protein 2.1 g, SaturatedFat 6.3 g, Sodium 36.5 mg, Sugar 18.1 g
CHOCOLATE CRUNCH BARS
A little melting, stirring and chilling and you've got a chocolatey treat to enjoy with a cuppa. The kids can help, too
Provided by Sara Buenfeld
Categories Afternoon tea, Treat
Time 25m
Yield Cuts into 12
Number Of Ingredients 6
Steps:
- Gently melt the butter, chocolate and syrup in a pan over a low heat, stirring frequently until smooth, then cool for about 10 mins.
- Stir the biscuits and sweets into the pan until well mixed, then pour into a 17cm square tin lined with foil and spread the mixture to roughly level it. Chill until hard, then cut into fingers.
Nutrition Facts : Calories 294 calories, Fat 15 grams fat, SaturatedFat 9 grams saturated fat, Carbohydrate 39 grams carbohydrates, Sugar 31 grams sugar, Protein 2 grams protein, Sodium 0.29 milligram of sodium
COFFEE TOFFEE CRUNCH BARS
These homemade candy bars are reminiscent of your favorite Ben & Jerry's ice cream - chocolate feuilletine crust and a coffee mousse are layered together for contrasting flavor and crunch. Once the bars have set, cut them into rectangles and top each with a white chocolate cremeux for a decadent, sweet treat.
Provided by Jet Tila
Categories dessert
Time 10h30m
Yield About 24 bars
Number Of Ingredients 16
Steps:
- For the base: Line a baking sheet with parchment and put a 15-by-11-inch ring mold on top. Spray the parchment and ring mold with cooking spray.
- Melt the praline paste and white chocolate in a heatproof bowl set over (but not touching) a saucepan of simmering water, stirring to combine. Fold in the feuilletine. Spread evenly on the bottom of the prepared ring mold. Sprinkle the crushed toffee pieces over the crust. Refrigerate until firm, about 1 hour.
- For the mousse: Put the milk chocolate in a large bowl. Bloom the gelatin sheets in a bowl of ice water until soft, about 5 minutes.
- Bring the milk, coffee extract, salt and bloomed gelatin to a boil in a medium saucepan. Puree with an immersion blender until smooth, then strain through a fine mesh sieve over the milk chocolate. Let sit for 5 minutes, then stir with a rubber spatula to combine. Allow to cool to 90 degrees F on an instant-read thermometer.
- Meanwhile, whip the cream by hand or with an electric mixer on medium speed until it holds a ribbon on the surface when the whisk is lifted.
- Fold the whipped cream into the chocolate mixture in 3 additions. Pour over the feuilletine base and smooth evenly with an offset spatula. Allow to set, about 45 minutes, then wrap with plastic wrap and freeze the layered base overnight.
- For the cremeaux: Put the white chocolate and glucose syrup in a large bowl. Bloom the gelatin sheets in a bowl of ice water until soft, about 5 minutes.
- Bring the cream, milk and bloomed gelatin to a boil in a large saucepan. Strain through a fine mesh sieve over the white chocolate and glucose. Let sit for 2 minutes, then stir with a rubber spatula to combine. Press plastic wrap directly on the surface so it doesn't form a skin and cover the bowl with another piece of plastic wrap and refrigerate overnight.
- Flip the frozen layered base over (still in the ring mold), peel off the parchment and place on another parchment-lined baking sheet. Run a hot knife around the edges of the layered base and lift the ring mold to remove. Let sit at room temperature until it can be cut, 15 to 20 minutes and no more than 30 minutes. Test by touching the center with your fingertip. If it leaves a fingerprint, it's ready to cut.
- Cut into 1-by-4-inch inch bars (or whatever size you want). Whip the cremeux to stiff peaks with an electric mixer on medium-high speed and place in a piping bag with a small plain round or star pastry tip. Pipe the cremeux in small dollops or rosettes on top of each bar.
OATMEAL CRUNCH BARS
Make and share this Oatmeal Crunch Bars recipe from Food.com.
Provided by Mirj2338
Categories Drop Cookies
Time 25m
Yield 48 serving(s)
Number Of Ingredients 7
Steps:
- Heat oven to 400 degrees F.
- Grease 15- x 10- x 1-inch baking pan.
- In a large bowl, combine all ingredients; mix well.
- Press in greased pan.
- Bake at 400 degrees F.
- for 18 to 22 minutes or until golden brown.
- Cool completely; cut into bars.
POWER CRUNCH BARS
When you're hungry and in a hurry, sticking to your new year's resolution can get tricky. Plan ahead and beat your cravings with these power crunch snack bars, made with Orville Redenbacher Smart Pop microwaveable popcorn. The popcorn is 100 per cent whole grain, high in fibre and now made without any artificial colours, flavours or preservatives.
Provided by maryjjohnson34
Categories < 60 Mins
Time 45m
Yield 24 serving(s)
Number Of Ingredients 12
Steps:
- Preheat oven to 375°F. Spray 15x10-inch shallow baking pan with cooking spray. Combine oats, flour, baking soda, cinnamon and salt in medium bowl; set aside.
- Prepare popcorn according to package directions. Remove all un-popped kernels; set aside.
- Combine brown sugar and margarine in large bowl using electric mixer on high speed. Add water and vanilla; beat until light and fluffy. Gradually add flour mixture; blend well. Reduce speed to low and add cranberries.
- Cover hands with plastic gloves or sandwich-size plastic bags. Incorporate popped corn into cookie dough. Spread mixture in pan. Bake 10 to 12 minutes or until golden brown.
- Cool before cutting into 24 bars. Store in tightly sealed container.
Nutrition Facts : Calories 95.4, Fat 4.2, SaturatedFat 0.8, Sodium 97.2, Carbohydrate 13.6, Fiber 0.8, Sugar 6.9, Protein 1.1
More about "homemade crunch bars recipes"
HOMEMADE CHOCOLATE CRUNCH BARS (2 INGREDIENTS
From dinnerthendessert.com
4.8/5 (6)Total Time 30 minsCategory DessertCalories 320 per serving
- Melt the chocolate in a microwave safe glass bowl in 30 second increments, stirring each time, until full melted.
BEST CRUNCH BARS RECIPE - HOW TO MAKE CRUNCH BARS
From delish.com
4/5 (1)Category Dessert
- Using a plastic spatula, fold the chocolate and cereal together until the cereal is fully coated in chocolate.
HOMEMADE CRUNCH BARS - TASTE OF THE FRONTIER
From kleinworthco.com
4.6/5 (5)Category DessertCuisine DessertTotal Time 2 hrs 10 mins
HOMEMADE CRUNCH BARS (AWARD WINNING RECIPE!) - THE …
From thebigmansworld.com
4.9/5 Total Time 3 minsCategory DessertCalories 142 per serving
- 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).
HOMEMADE NESTLE CRUNCH RECIPE - FOOD FANATIC
From foodfanatic.com
HOMEMADE CRUNCH BARS - DETOXINISTA
From detoxinista.com
5/5 (2)Total Time 1 hr 10 minsCategory DessertCalories 126 per serving
NO-BAKE PEANUT BUTTER CRUNCH BARS - THE REAL FOOD DIETITIANS
From therealfooddietitians.com
KETO CHOCOLATE BARS (AWARD WINNING RECIPE!) - THE BIG MAN'S WORLD
From thebigmansworld.com
OUR BEST CEREAL BAR RECIPES - TASTE OF HOME
From tasteofhome.com
3 INGREDIENT HOMEMADE CRUNCH BARS (GLUTEN FREE) - BEAMING BAKER
From beamingbaker.com
BACON CRUNCH BARS RECIPE - FOOD NEWS
From foodnewsnews.com
HOMEMADE CRUNCH BARS | MOMS NEED TO KNOW
From momsneedtoknow.com
HOMEMADE CRUNCH BARS - THE TOASTED PINE NUT
From thetoastedpinenut.com
HOMEMADE CRUNCH BARS - HONEST COOKING
From honestcooking.com
HOMEMADE CRUNCH BARS | CRUNCH BAR, CHEWY CHOCOLATE COOKIES, …
From pinterest.ca
EASY HOMEMADE NESTLE CRUNCH BARS -- ONLY 2 …
From thedecoratedcookie.com
MINI PEANUT BUTTER PROTEIN BARS - THE REAL FOOD DIETITIANS
From therealfooddietitians.com
CHOCOLATE CRUNCH BARS - MARSHA'S BAKING ADDICTION
From marshasbakingaddiction.com
HOMEMADE CHOCOLATE CRUNCH BARS • NOW COOK THIS!
From nowcookthis.com
EASY 2-INGREDIENT HEALTHY HOMEMADE CRUNCH BARS (GLUTEN FREE)
From dessertswithbenefits.com
HOMEMADE CRUNCH BARS (AWARD WINNING RECIPE!)
From pinterest.ca
HEALTHY CRUNCH BARS - VEGAN | PEANUT FREE | GLUTEN FREE
From thehonoursystem.com
VEGAN CRUNCH BARS - LOVING IT VEGAN
From lovingitvegan.com
10 HOMEMADE PROTEIN BARS THAT ARE ABSOLUTELY DELICIOUS - SELF
From self.com
CHOCOLATE QUINOA CRUNCH BAR: I TRIED THE VIRAL RECIPE
From today.com
5-INGREDIENT STAR CRUNCH BARS - DESIGN EAT REPEAT
From designeatrepeat.com
EASY HEALTHIER HOMEMADE CRUNCH BARS (VEGAN + GLUTEN-FREE)
From eatingbyelaine.com
CRUNCH BARS-HOMEMADE – KEEP IN THE SUNLIGHT
From keepinthesunlight.com
25 EASY CEREAL BAR RECIPES FOR SNACKING - INSANELY GOOD
From insanelygoodrecipes.com
HOMEMADE CRUNCH BARS - BROWN EYED BAKER
From browneyedbaker.com
SWEET AND SALTY CHOCOLATE HOMEMADE CRUNCH BARS
From cottercrunch.com
HOMEMADE CRUNCH BARS | THEBESTDESSERTRECIPES.COM
From thebestdessertrecipes.com
THE GOOD DISH DAPHNE'S S'MORES CRUNCH BARS
From gooddishtv.com
BEST HOMEMADE CRUNCH BAR BITES RECIPE - DELISH
From delish.com
HOMEMADE HEALTHY CRUNCH BARS - KALEJUNKIE
From kalejunkie.com
RECIPE: 2-INGREDIENT CRUNCH BARS - KITCHN
From thekitchn.com
STRAWBERRY CRUNCH BARS RECIPE - DESSERTS ON A DIME
From dessertsonadime.com
HOMEMADE CRUNCHIE BARS! - CELEBRATION GENERATION
From celebrationgeneration.com
HOMEMADE NESTLE CRUNCH BARS - LYNN'S KITCHEN ADVENTURES
From lynnskitchenadventures.com
CHOCOLATE QUINOA CRUNCH BARS — SALT N SPRINKLES
From saltnsprinkles.com
CARNIVORE CRUNCHY BEEF BARS (3 INGREDIENTS) - ASH EATS
From ash-eats.com
HOMEMADE NESTLE CRUNCH BAR RECIPE | TOP SECRET RECIPES
From topsecretrecipes.com
You'll also love