Chocolate Raisin Nut Crunch Bars Recipes

{COPYCAT} HOMEMADE CHUNKY BARS - PEANUT RAISIN BARS

Steps:

• In a double boiler, slowly melt your chocolate chips. If you use block chocolate, make sure your chocolate is chopped into even sized pieces.
• Evenly distribute peanuts and raisins inside chocolate molds.
• Once chocolate is melted, carefully pour it inside chocolate molds -making sure you don't overfill too much but filling it all the way to the rim.
• Transfer chocolate molds inside refrigerator and let them harden -4hours or overnight.

CHOCOLATE RAISIN NUT CRUNCH BARS

Steps:

• Cream butter and sugar. Beat egg slightly and add. Stir in milk and vanilla.
• Crush raisin bran cereal and blend with flour. Combine with other ingredients.
• Spread mixture into a 9 x 9 inch greased pan. Sprinkle with chocolate chips and pecans. (May add extra raisins.).
• Bake at 350 degrees for 30 minutes. When cool cut into small squares.

CRUNCH BARS

Steps:

• For cookie base:
• Arrange a rack in middle of oven; preheat to 375°F. Line the bottom and sides of a 13x9x2" metal or glass baking dish with foil, allowing 2" 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.
• For topping:
• Preheat oven to 375°F. 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.

CHOCOLATE CRUNCH BARS

Steps:

• Combine cereal, chocolate chips, almonds and coconut. Add sweetened condensed milk and mix until well combined. Spread mixture in parchment paper-lined 8-inch square baking pan.
• Bake in preheated 350F oven 20-25 minutes or until just golden.
• Press candy pieces into top while still warm. Cool thoroughly and cut into bars.