Chocolate Sesame Crunch Bars Recipes

CHOCOLATE CRUNCH BARS

Steps:

• Line an 8x8-inch square baking pan with foil or parchment paper. Set aside.
• Add the chocolate to a microwave-safe bowl, and heat in 30 second intervals, stirring after each one, until melted and smooth.
• Add the Rice Krispies, and fold in until completely coated in chocolate.
• Pour into the prepared pan and spread out evenly. Refrigerate for 1 - 2 hours until set. Slice into bars and serve cold or at room temperature.

THE BEST HOMEMADE CRUNCH BARS

Steps:

• 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).
• Remove and cut into bars.

CHOCOLATE-SESAME CRUNCH BARS

Steps:

• Line a rimmed 9-by-13-inch baking pan with parchment or wax paper.
• In a food processor, pulse cereal until just broken into bits; do not process into a powder. Transfer to a large bowl.
• In the top of a double boiler, combine chocolate and tahini. Stir over simmering water until melted and smooth. Alternatively, melt in the microwave, using short bursts of low heat.
• Pour chocolate mixture over cereal and stir together quickly.
• For bars, spread mixture in the prepared pan. It should be about 1/2-inch thick; you may need to push the mixture toward one end and level it if it does not quite fill the pan. For rounds, drop spoonfuls of the mixture onto prepared pan and use the back of the spoon to form into circles. Refrigerate until hardened, about 2 hours.
• To serve, cut into bars or squares, or serve rounds as cookies. Any extras can be crumbled and used as an ice cream topping. Store in the refrigerator.

STICKY SESAME BARS WITH RAW CHOCOLATE DRIZZLE

Steps:

• 1. Line an 8-inch square baking pan with foil or parchment paper and grease the pan with coconut oil or vegetable oil.
• 2. Place the nuts, sesame seeds, and chia seeds in a food processor and process until finely chopped. Add the agave nectar, nut or seed butter, oil, vanilla, and salt. Process, using on/off pulses, until the mixture is blended and begins to stick together and clump on the sides of the bowl.
• 3. Transfer the mixture to the prepared pan. Place a large piece of parchment paper, wax paper, or plastic wrap (lightly greased with coconut or vegetable oil) atop the bar mixture and use it to spread and flatten the mixture evenly in the pan; leave the paper or plastic wrap to cover. Place the mixture in the freezer for 30 minutes.
• 4. To prepare the chocolate drizzle: Mix the oil, agave nectar, and cocoa powder in a small bowl until blended. Remove the bar mixture from the freezer, uncover, and decoratively drizzle or spread with the chocolate mixture. Refrigerate for at least 4 hours or place in the freezer for 1 hour until the mixture is firm.
• 5. Using the liner, lift the mixture from the pan and transfer to a cutting board. Cut into 20 bars. Store in the refrigerator or freezer.

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.