Crunchie Chocolate Bar Recipe

No Bake Chocolate Crunch Bars The Recipe Rebel

WebApr 18, 2024 · Melt together ¼ cup margarine and 4 cups marshmallows. Stir in ½ cup chocolate chips until melted. Stir in coconut, Rice Krispies, …

1. Melt together ¼ cup margarine and 4 cups marshmallows. Stir in ½ cup chocolate chips until melted. Stir in coconut, Rice Krispies, and oatmeal.
2. Press into a 9x13" pan that's lined with tin foil (to save on washing!) and sprayed with non-stick spray.
3. Melt together remaining margarine, marshmallows and chocolate chips. Spread on top of coconut layer. Set aside to set completely (I like to leave it in the fridge).
4. They are fine sitting at room temperature, but I like to store them in the refrigerator or freezer so they don't get too soft and stick together.

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Homemade Crunchie Bars! Celebration Generation

WebJun 8, 2021 · 2. In a LARGE pot (it will bubble up like mad as it cooks!), stir together sugar, corn syrup, and water. Attach a candy thermometer to …

1. Prepare a 9″ x 13″ cake pan with nonstick spray, or a light coating of vegetable oil or shortening. Set aside.
2. In a LARGE pot (it will bubble up like mad as it cooks!), stir together sugar, corn syrup, and water. Attach a candy thermometer to the pan, making sure that it does not touch the bottom of the pan.
3. Bring mixture to a boil, and allow to cook until temperature reaches 300 degrees F (hard crack stage). From the time mixture starts boiling to the time it reaches 300F, do not stir.
4. Once mixture reaches 300F, remove from heat. Add vanilla and baking soda, beating to incorporate. The mixture will start foaming quite a bit when you add the baking soda (chemical reaction!), so using a LONG wooden spoon is a good idea. The sugar will be very hot, and will burn if you get any on your hand as you stir. Be very careful and work FAST. Continue beating the mixture until the foaming starts to slow down.

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No Bake Chocolate Crunch Bars Barefeet in the Kitchen

WebJun 14, 2022 · Add the cereal and stir to coat completely. Transfer to a well-greased or parchment lined 6" square or 8" x 3" bread pan. (This is a …

1. Combine the sugar, honey and peanut butter in a large glass bowl and microwave for about 2 minutes, stirring after every thirty seconds until it is smooth and liquefied. Add the chocolate and stir again until melted. (If the chocolate doesn't melt into the liquid completely, just warm it another 30 seconds and stir again.) Add the cereal and stir to coat completely.
2. Transfer to a well-greased or parchment lined 6" square or 8" x 3" bread pan. (This is a small batch, so you really do need a small pan.) Press the mixture evenly into the bottom of the pan. Chill in the refrigerator until firm, about 2-3 hours. Slice into bars or cubes and store in an airtight container in the refrigerator. Enjoy!

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