Chocolate Crunch Bars

Chocolate Crunch Bars

Allison Stone

Crunch bars are a tasty treat that you can make at home.

Click here to see the How to Make Halloween Candy at Home

10
Servings
805
Calories Per Serving
Deliver Ingredients

Ingredients

  • 8  Cups  milk chocolate
  • 1/3  Cup  unsalted butter, cubed
  • 1  Teaspoon  vanilla extract
  • 1/8  Teaspoon  salt
  • 1/2  box crisped rice cereal

Directions

Prepare a half sheet tray lined with parchment paper. Set aside.

Melt milk chocolate with the butter in a bowl over a double-boiler until almost fully melted, stirring to heat evenly. Ensure the mixture is smooth and there are no chunks of chocolate left. Let cool slightly, then fold in all of the crisped rice cereal until evenly distributed. Pour the mixture onto the prepared sheet tray and spread into an even layer, about 1/4-inch thick.

Let the chocolate set in the refrigerator until firm to the touch, about 30 minutes. Transfer the chocolate to a cutting board. Run a sharp chef’s knife under hot water, dry with a towel, then slowly cut into the chocolate. The heat from the knife should melt the chocolate and allow for clean cutting. Cut into desired shapes/sizes.

Note: If you are able to find metal stainless-steel bars for candy making, you can arrange four of them in a rectangle on your parchment-lined sheet tray and pour the chocolate mixture into the rectangle. This will help you create sharper edges and an even thickness.

Nutritional Facts

Total Fat
46g
66%
Saturated Fat
29g
100%
Cholesterol
8mg
3%
Carbohydrate, by difference
102g
78%
Protein
9g
20%
Vitamin A, RAE
11µg
2%
Vitamin B-12
1µg
42%
Calcium, Ca
165mg
17%
Copper, Cu
1mg
0%
Fiber, total dietary
5g
20%
Folate, total
42µg
11%
Iron, Fe
4mg
22%
Magnesium, Mg
106mg
33%
Manganese, Mn
1mg
56%
Niacin
1mg
7%
Pantothenic acid
1mg
20%
Phosphorus, P
319mg
46%
Sodium, Na
320mg
21%
Water
6g
0%
Zinc, Zn
2mg
25%

Chocolate Shopping Tip

There are so many varieties of chocolate on the shelves today it can be overwhelming to pick one – as a general rule of thumb, the fewer the ingredients, the better the chocolate.

Chocolate Cooking Tip

When melting chocolate, use a double boiler and stir occasionally to avoid scorching chocolate at the bottom of the bowl.

Chocolate Wine Pairing

Sweet chenin blanc, muscat, or amontillado sherry with nut-based desserts; sauternes or sweet German wines with pound cake, cheesecake, and other mildly sweet desserts; sweet chenin blanc or muscat or Alsatian vendange tardive (late harvest) wines with sweeter desserts; sweet chenin blanc or muscat or Alsatian vendange tardive (late harvest) wines, port, madeira, late-harvest zinfandel, or cabernet sauvignon or cabernet franc with chocolate desserts.