No Bake Homemade Crunch Bars Recipes
THE BEST HOMEMADE CRUNCH BARS
No Bake homemace crunch bars using just one bowl, 5 ingredients and less than 2 minutes! This quick and easy snack or dessert is naturally gluten free, vegan, dairy free and can be made sugar free!
Provided by Arman
Categories Dessert
Time 3m
Number Of Ingredients 5
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.
Nutrition Facts : ServingSize 1 bar, Calories 142 kcal, Carbohydrate 16 g, Protein 4 g, Fat 10 g, Fiber 1 g, Sodium 69 mg
NO BAKE SNICKERS CRUNCH BARS RECIPE
Provided by babygirl36
Number Of Ingredients 16
Steps:
- BOTTOM LAYER: Spray a 9x13 pan with cooking spray and line with parchment paper. Set aside. Combine half the chips and peanut butter in a large bowl. Microwave on high in 30 second intervals, stirring in between until the chips are fully melted and smooth. Stir in cocoa pebbles until fully coated. Pour mixture into prepared baking dish. Refrigerate until firm, about 15 minutes. NOUGAT In a small saucepan combine butter, sugar and evaporated milk over medium heat, stirring until butter is completely melted and the sugar is dissolved. Bring mixture to a boil and cook for 5 minutes, stirring frequently. Remove from the heat. Stir in the marshmallow creme until completely combined. Stir in peanut butter and vanilla until combined. Fold in peanuts. Pour the nougat layer over the chilled chocolate bottom layer. Refrigerate until firm, about 15 minutes. CARAMEL LAYER: Combine caramels and evaporated milk in a bowl and heat on high for 1 minute. Stir and heat on high in 30 second intervals until caramel is completely melted. Spread caramel on top of the chilled nougat layer. Refrigerate 15 minutes. CRUNCHY TOP LAYER Repeat the bottom layer. Combine the remaining chips and peanut butter in a bowl. Microwave on high heat in 30 second intervals until fully smooth. Stir in cocoa pebbles until fully coated. Pour mixture on top of the chilled caramel layer. Refrigerate until firm about 30 minutes. Bars should be refrigerated until ready to serve.
CINNAMON TOAST CRUNCH™ FROSTED COOKIE BARS
Let's turn a beloved breakfast cereal into a decadent dessert! These easy-to-make cookie bars are loaded with Cinnamon Toast Crunch™ Cinnadust™ flavor. And we didn't stop there. Cream cheese added into the Cinnamon Toast Crunch™ cookie mix really takes this dessert to the next level.
Provided by Betty Crocker Kitchens
Categories Dessert
Time 1h40m
Yield 16
Number Of Ingredients 6
Steps:
- Heat oven to 350°F. Spray 9-inch square pan with cooking spray. In medium bowl, mix cookie mix, softened butter, cream cheese and egg with spoon until soft dough forms.
- Spread cookie dough evenly in bottom of pan.
- Bake 24 to 28 minutes or until golden brown and toothpick inserted in center comes out clean. Cool completely, about 1 hour.
- Spread frosting on top of bar. Sprinkle cereal pieces on top. Cut into 4 rows by 4 rows.
Nutrition Facts : Calories 250, Carbohydrate 33 g, Cholesterol 30 mg, Fat 2 1/2, Fiber 0 g, Protein 1 g, SaturatedFat 7 g, ServingSize 1 Bar, Sodium 170 mg, Sugar 22 g, TransFat 0 g
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