Best Chocolate Nut Crunch Recipes

facebook share image   twitter share image   pinterest share image   E-Mail share image

CHOCOLATE RAISIN NUT CRUNCH BARS



Chocolate Raisin Nut Crunch Bars image

Make and share this Chocolate Raisin Nut Crunch Bars recipe from Food.com.

Provided by Seasoned Cook

Categories     Bar Cookie

Time 45m

Yield 16 serving(s)

Number Of Ingredients 9

1/3 cup butter, softened
3/4 cup sugar
1 egg, slightly beaten
1 tablespoon milk
1/2 teaspoon vanilla
1/2 cup self rising flour
1 1/2 cups Raisin Bran cereal, crushed
1/2 cup chocolate chips
1/2 cup pecans, chopped

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.

CHOCOLATE-NUT CRUNCH DESSERT



Chocolate-Nut Crunch Dessert image

Make a chocolate lovers' refrigerated dessert. It boasts a crunchy crust and topping with a creamy chocolate filling and it'll feed a crowd.

Provided by By Betty Crocker Kitchens

Categories     Dessert

Time 8h50m

Yield 12

Number Of Ingredients 9

2 cups Original Bisquick™ mix
1/4 cup packed brown sugar
2 teaspoons vanilla
1/4 cup firm butter or margarine
1 cup coarsely chopped walnuts
1 bag (12 oz) semisweet chocolate chips (2 cups)
1 package (10.5 oz) miniature marshmallows (5 1/2 cups)
1/2 cup milk
2 cups whipping cream

Steps:

  • Heat oven to 375°F. In medium bowl, mix nut crunch ingredients. With pastry blender (or pulling 2 table knives through ingredients in opposite directions), cut in butter until crumbly. Stir in walnuts. Spread in ungreased 13x9-inch pan. Bake about 20 minutes or until golden brown. Cool completely, about 30 minutes.
  • Meanwhile, in 3-quart saucepan, heat chocolate chips, marshmallows and milk over low heat, stirring constantly, just until chocolate and marshmallows are melted and mixture is smooth. Refrigerate about 30 minutes, stirring every 10 minutes, until mixture mounds slightly when dropped from a spoon.
  • In chilled large bowl, beat whipping cream with electric mixer on high speed until stiff. Fold chocolate mixture into whipped cream. Fold 2 cups of the nut crunch into chocolate-cream mixture.
  • In ungreased 13x9-inch pan, spread 1 cup of the nut crunch. Carefully spread chocolate-cream mixture over crunch. Sprinkle with remaining crunch (about 1 cup). Cover; refrigerate until set, at least 8 hours but no longer than 24 hours.

Nutrition Facts : Calories 560, Carbohydrate 59 g, Cholesterol 55 mg, Fat 6, Fiber 3 g, Protein 6 g, SaturatedFat 17 g, ServingSize 1 Serving, Sodium 310 mg, Sugar 36 g, TransFat 1 1/2 g

CHOCOLATE NUT CRUNCH CLUSTER



Chocolate Nut Crunch Cluster image

Perfect for the crunch lover! These are easy to make. Great for holiday recipe exchanges or just whip them up quick for company. Smooth chocolate taste with a nice nutty crunch.

Provided by StrawberrySmoothie

Categories     Dessert

Time 15m

Yield 20-25 serving(s)

Number Of Ingredients 5

1 cup semi-sweet chocolate chips
1 cup butterscotch chips
1 1/2 cups salted peanuts
1 1/2 cups chow mein noodles (broken into small pieces)
1 tablespoon paraffin wax

Steps:

  • melt butterscotch chips and semi-sweet chocolate chips with the paraffin wax in a medium saucepan until smooth.
  • remove from heat and stir in peanuts and chow mein noodles until covered.
  • Drop by the spoonful into 3inch cups or drop onto wax paper. Let the clusters set and cool before eating.
  • Enjoy!

Nutrition Facts : Calories 203.3, Fat 14.5, SaturatedFat 4.9, Sodium 161.6, Carbohydrate 16.6, Fiber 2, Sugar 11, Protein 4.8

CHOCOLATE NUT CRUNCH



Chocolate Nut Crunch image

From The Little Black Book of Chocolate. Haven't made this yet myself, so I just estimated on the time. Cooking time is setting time. No baking involved but you will need a candy thermometer. Put pieces into decorative clear bags tied with ribbon for a Christmas stocking stuffer.

Provided by CulinaryQueen

Categories     Candy

Time 1h20m

Yield 30-40 pieces

Number Of Ingredients 6

1 cup sugar
1/2 cup unsalted butter
1/4 teaspoon salt
1/4 cup water
1 cup nuts, chopped, divided
6 ounces semisweet chocolate

Steps:

  • Grease a 15" X 10" cookie sheet and set aside.
  • Place sugar, butter, salt and water in heavy saucepan. Cook over medium heat, stirring, until mixture reaches soft-ball stage (234F-240F on candy thermometer).
  • Stir in 1/2 cup nuts and pour onto prepared cookie sheet. Spread with greased spatula to about 1/4" thickness and set aside until cool.
  • Place chocolate in heavy saucepan and cook over low heat until melted. Spread melted chocolate over cooled nut mixture. Sprinkle with remaining 1/2 cup nuts.
  • Set aside until chocolate is firmly set.
  • Break into pieces as you would peanut brittle.
  • Store in airtight container.
  • NOTE: You may even want to drizzle some melted white chocolate or sprinkle red or green sprinkles for serving during the holidays.

Nutrition Facts : Calories 108.5, Fat 8.4, SaturatedFat 4.1, Cholesterol 8.1, Sodium 51.8, Carbohydrate 9.5, Fiber 1.4, Sugar 6.9, Protein 1.6

CHOCOLATE-NUT CRUNCH DESSERT



Chocolate-Nut Crunch Dessert image

Make a chocolate lovers' refrigerated dessert. It boasts a crunchy crust and topping with a creamy chocolate filling and it'll feed a crowd.

Provided by Betty Crocker Kitchens

Categories     Dessert

Time 8h50m

Yield 12

Number Of Ingredients 9

2 cups Original Bisquick™ mix
1/4 cup packed brown sugar
2 teaspoons vanilla
1/4 cup firm butter or margarine
1 cup coarsely chopped walnuts
1 bag (12 oz) semisweet chocolate chips (2 cups)
1 package (10.5 oz) miniature marshmallows (5 1/2 cups)
1/2 cup milk
2 cups whipping cream

Steps:

  • Heat oven to 375°F. In medium bowl, mix nut crunch ingredients. With pastry blender (or pulling 2 table knives through ingredients in opposite directions), cut in butter until crumbly. Stir in walnuts. Spread in ungreased 13x9-inch pan. Bake about 20 minutes or until golden brown. Cool completely, about 30 minutes.
  • Meanwhile, in 3-quart saucepan, heat chocolate chips, marshmallows and milk over low heat, stirring constantly, just until chocolate and marshmallows are melted and mixture is smooth. Refrigerate about 30 minutes, stirring every 10 minutes, until mixture mounds slightly when dropped from a spoon.
  • In chilled large bowl, beat whipping cream with electric mixer on high speed until stiff. Fold chocolate mixture into whipped cream. Fold 2 cups of the nut crunch into chocolate-cream mixture.
  • In ungreased 13x9-inch pan, spread 1 cup of the nut crunch. Carefully spread chocolate-cream mixture over crunch. Sprinkle with remaining crunch (about 1 cup). Cover; refrigerate until set, at least 8 hours but no longer than 24 hours.

Nutrition Facts : Calories 560, Carbohydrate 59 g, Cholesterol 55 mg, Fat 6, Fiber 3 g, Protein 6 g, SaturatedFat 17 g, ServingSize 1 Serving, Sodium 310 mg, Sugar 36 g, TransFat 1 1/2 g

CHOCOLATE, NUT, AND RAISIN CRUNCH



Chocolate, Nut, and Raisin Crunch image

Number Of Ingredients 3

4 ounces white (or semisweet baking chocolate ), coarsely chopped
1/4 cup salted peanuts
1/4 cup raisins

Steps:

  • Line a baking sheet with nonstick aluminum foil. Set aside.Place the chocolate in a heavy small saucepan over low heat. Cover and cook, stirring occasionally, for 12 to 15 minutes, or until the chocolate has melted. Add the peanuts and raisins and blend well.Using a metal spatula, spread the chocolate mixture into a rectangle, approximately 6 x 5 inches (the mixture will be about 1/2 inch thick), on the prepared baking sheet. Freeze the chocolate mixture for 15 minutes. Remove the baking sheet from the freezer and transfer the chocolate mixture to a heavy resealable bag seal the bag (make sure to get the air out of the bag). Using a mallet or blunt object, gently pound the mixture within the sealed bag until it is broken into small pieces. The Chocolate, Nut, and Raisin Crunch can be kept in an airtight container in the freezer for up to a month.From SINFUL SMOOTHIES: more than 130 dessert smoothies & other indulgences. Copyright © 2004 Donna Pliner Rodnitzky. All Rights Reserved.

Nutrition Facts : Nutritional Facts Serves

Related Topics