Best 7 After School Chocolate Crunch Bars Recipes

CHOCOLATE CRUNCH RECIPE

Steps:

• Preheat oven to 180C
• Mix the flour, sugar and cocoa in a large mixing bowl
• Melt the butter until runny (either in microwave or in a pan)
• Pour the melted butter into the flour mixture and mix to a crumble
• Butter a deep-sided tin, then tip the crumble mixture into it
• Use your hands or a spatula to press the crumble down to form a flat, dense cake
• Bake in the oven for 20 minutes
• Remove from the oven and sprinkle with more granulated sugar
• Allow to cool for 1 minute if you like them warm and soft, otherwise allow to fully cool for a 'crunch'

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.

S'MORES CHOCOLATE TOAST CRUNCH® BARS

Steps:

• Grease or spray bottom and sides of 13x9-inch pan. In large bowl, measure cereals.
• In large microwavable bowl, microwave butter uncovered on High 30 to 45 seconds or until melted. Stir in 7 1/2 cups of the marshmallows; microwave uncovered on High 45 seconds. Stir; microwave 30 to 45 seconds longer or until mixture can be stirred smooth.
• Working quickly, pour marshmallow mixture over cereals in bowl, using spoon to fully coat. Add remaining 1 1/2 cups marshmallows, mixing to incorporate.
• With greased hands, firmly press mixture in pan. Place melted chocolate in small resealable food-storage bag; cut off small corner of bag, and drizzle over bars.
• Cool 1 hour. For 24 bars, cut into 6 rows by 4 rows. Store tightly covered up to 1 week.

CHOCOLATE CRUNCH

Steps:

• Heat the oven to 180C/160C fan/gas 4. Butter a 20cm square tin and line with baking parchment. Stir the melted butter and vanilla together in a bowl. Mix the caster sugar, flour and cocoa together in another bowl.
• Pour the bowl of wet ingredients into the dry and beat together, then add the egg and beat again until combined. Press into the prepared tin. Brush the top with water and sprinkle over the granulated sugar.
• Bake for 30-35 mins. Leave to cool slightly in the tin for 5 mins before slicing into squares and transferring to a wire rack to cool completely.

AFTER SCHOOL CHOCOLATE CRUNCH BARS

Steps:

• 1. In lg saucepan, combine peanut butter, corn syrup and sugar. Cook, stirring constantly over low heat until mix just begins to boil.
• 2. Stir in chocolate chips until melted. Stir in vanilla. Stir in cereal and nuts. Mix will be stiff.
• 3. Press mix into a 9" x 13" pan. Let cool, cut into bars.

AFTER-SCHOOL TREATS

Steps:

• In a large microwave-safe bowl, combine chocolate chips and shortening. Cover and microwave on high until chocolate is melted; stir until smooth. Stir in cereal until well coated., In another microwave-safe bowl, combine Milk Duds and water. Cover and microwave on high for 30-40 seconds or until mixture is pourable; mix well. Stir into cereal mixture. Spread into a buttered 13-in. x 9-in. pan. Cover and refrigerate for 30 minutes or until firm. Cut into bars.

CHOCOLATE CRUNCH BARS

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.