Best Crunch Bar Recipes

STRAWBERRY SUNDAE CRUNCH BAR COOKIES

Steps:

• Preheat the oven to 325 degrees F (165 degrees C). Lightly spray the bottom of a 9x13-inch baking pan with cooking spray.
• Beat cake mix and butter together in a large bowl with an electric mixer on low speed until crumbly. Reserve 1 cup of crumble mixture; press the rest into the bottom of the prepared pan.
• Beat cream cheese and frosting together in the same bowl until smooth. Beat in eggs until well blended. Pour over the crust and spread evenly. Sprinkle the reserved crumble mixture evenly on top.
• Bake in the preheated oven until set and golden, 45 to 50 minutes. Let cool completely, about 30 minutes. Cover and refrigerate until chilled, at least 2 hours.
• Cut bars into 6x6 rows.

CRUNCH BAR

Steps:

• Preheat oven to 375 degrees F (190 degrees C).
• Arrange crackers in a single layer on the bottom of a 10x15 inch pan that has sides.
• Boil the butter and the brown sugar together for 3 minutes. Pour evenly over the crackers. Be careful it's extremely hot and sticky.
• Bake at 375 degrees F (190 degrees C) for 7 minutes.
• Remove from oven and immediately sprinkle chocolate chips over hot mixture. Wait a few minutes for them to melt, then spread evenly with the back of a spoon. While still hot spread finely chopped walnuts over the top. Break or cut into desired size pieces.

HEATH BAR CRUNCH CHEESECAKE

Steps:

• For Crust: Preheat oven to 350 degrees. Butter two 9" springform pans. Blend all ingredients in processor until moist. Divide mixture between prepared pans. Press onto bottom and 2" up sides of pans. For Filling: Sprinkle 11/4 c. crushed toffee over bottom of each crust. Beat cheese, sugar and vanilla in large bowl until well blended. Beat in sour cream. Beat in eggs 1 at a time. Divide filling between prepared crusts. Bake cakes until golden on top, cracked around edges and just set in center, about 1 hr. 5 min. Transfer cakes to racks; let cool 10 min (centers will fall). Maintain oven temp. Meanwhile, prepare topping: Whisk first 3 ingredients in medium bowl to blend. Spoon over cakes. Bake until topping just sets, about 5 minutes. Refrigerate immediately. Chill uncovered overnight. Cut around pan sides to loosen cakes. Release sides. Top with toffee.

BEN & JERRY'S HEATH BAR CRUNCH ICE

Steps:

• Using a sharp knife, cut the candy bars into 1/2 to 1 inch chunks.
• You should have about 1 cup. Place the chucks in a bowl, cover and freeze.
• Whisk the egg in amixing bowl until light and fluffy, 1 to 2 minutes.
• Whisk in the sugar, a little at a time, then continue to whisk until completely.
• blended, about 1 minute more.
• Pour in the cream, milk, vanilla, and whisk to blend.
• Transfer themixture to ice cream maker and freeze following.
• manufacturer's instructions.
• After the ice cream stiffens (about 2 minutes before it is done) add the.
• candy, then continue freezing until the ice cream is ready.
• Variation: COFFEE HEATH BAR CRUNCH:.
• Omit vanilla and substitute 3 Tablespoons good quality freeze dried coffee. Add 2 T.
• coffee with the cream and milk, and add the remaining 1 T coffee with the.
• candy. (after the ice cream stiffens).

TOFFEE BAR CRUNCH PIE

Steps:

• Spread dessert topping on bottom of crust.
• Pour milk into large bowl.
• Add pudding mix.
• Beat with wire whisk 2 minutes.
• Let stand 5 minutes.
• Stir in cool-whip and chopped toffee bars.
• Spoon into crust.
• Freeze 4 hours or until set.
• Let stand at room temperature 15 minutes or until pie can be sliced easily.
• Garnish as desired.
• Store any leftovers in freezer.

CRUNCH BAR RECIPE

Steps:

• Heat oven to 400ºF.
• Place crackers in single layer on bottom of foil-lined 15x10x1-inch pan.
• Cook butter and sugar in saucepan on medium-high heat until butter is melted and mixture is well blended, stirring occasionally. Bring to boil; cook 3 min. (Do not stir.) Pour over crackers; spread to evenly cover crackers.
• Bake 5 to 7 min. or until topping is golden brown. Immediately sprinkle with chocolate; let stand 5 min. or until softened. Spread over crackers; top with nuts. Cool completely before breaking into pieces.

STRAWBERRY CRUNCH BAR

Steps:

• PREHEAT the oven to 350° F. Line an 8" by 8" baking sheet or cake pan with parchment paper, lightly grease with vegetable cooking spray, and set aside.
• COMBINE the flour, oats, sugar, and cinnamon in a large bowl and stir well. Add the butter and applesauce, and mix until slightly wet crumbs form.
• PRESS two-thirds of the oats mixture into the prepared pan, pressing to a uniform half-inch thickness. Spread the jam over the top layer, using a small offset spatula or the back of a spoon to evenly spread onto the oats. Crumble the remaining oats mixture over the jam to form a uniform thickness. Bake until the top is golden brown, 30 minutes.
• REMOVE from the oven and place on a wire rack to cool completely before cutting.
• CUT the cooled cake into bars measuring 1 1/2" by 1 1/4" and serve immediately, or wrap individually in plastic wrap. (The bars will keep at room temperature for up to two days, and refrigerate for up to four days.)

TOFFEE BAR CRUNCH PIE

Steps:

• 1. Spread caramel topping on the bottom of the crust.
• 2. Pour milk into a large bowl. Add pudding mix. Beat with wire whisk 2 minutes. Let stand 5 minutes.
• 3. Stir in Cool Whip and chopped toffee bars. Spoon into crust.
• 4. Freeze 4 hours or until set.
• 5. Let stand at room temperature for 15 minutes. Garnish with mini toffee bars. Store leftover pie in freezer.

COFFEE HEATH BAR CRUNCH CAKE

Steps:

• Preheat oven to 350F and grease two 8 or 9 inch pans. In the bowl of an electric mixer combine flour, baking powder and salt. Add sugar, eggs and butter mix until fully combined.
• In a cup pour some hot water over some instant coffee granules. Add as much or as little as you want to the cake batter. Set the rest aside for frosting. Pour into prepared pan and bake for 25-30 minutes. I always start check my cakes at about 25 minutes and check with a toothpick. Once cooked let cool completely on a wire rack. In a mixing bowl beat heavy cream, powdered sugar and around 2 tbsp of coffee mixture. Beat until stiff peaks form.
• On serving plate place one layer of cake then spread with coffee whipped cream. Sprinkle 1/2 of the chopped Heath bars on top and place second cake on top. Place in fridge while making frosting. In a mixing bowl combine the heavy cream, butter, coffee mixture, and powdered sugar mix for 3-5 minutes. Spread the frosting on top of cake and sprinkle remaining chopped Heath bars. Store in fridge.

GRACE'S VERSION OF NESTLE CRUNCH BAR

Steps:

• 1. MELT CHOC CHIPS IN DOUBLE BOILER
• 2. ADD RICE CRISPIES 1 CUP AT A TIME. THAT WAY U CAN SEE IF U CAN ADD A LIL MORE, IF SO GO AHEAD
• 3. IN OBLONG PAN SPRAYED LITELY WITH PAM POUR MIXTURE IN AND SPREAD EVENLY, SO WHEN U TAKE IT OUT U CAN CUT INTO BARS.
• 4. I ALWAYS PLACE INTO FRIDGE FOR ABOUT AN HOUR. CUT AND PLATE. HOPE U LIKE THESE

CANDY BAR BROWNIE CRUNCH

Steps:

• Preheat oven to 325*F.
• Butter and flour an 8x8" baking pan.
• Melt the butter and chocolate over low heat in a medium heavy saucepan, stirring occasionally. When the chocolate has melted, remove pan from the heat and cool 10 minutes.
• Meanwhile, sift the flour, baking powder, and salt together in a mixing bowl and set aside.
• In a medium bowl, use a wooden spoon to beat the sugar and eggs together until well mixed, about 2 minutes. Slowly pour the sugar/egg mixture into the cooled chocolate, stirring constantly, then stir in the vanilla. Add the flour mixture and stir just until the dry ingredients disappear(don't overmix).
• Place the pecans and the chilled candy bars in a food processor, and pulse until coarse chunks form. Spread half of the brownie batter into the pan, top evenly with the pecan and candy bar mixture, then cover with remaining batter. Bake for 35-40 minutes, or until a toothpick inserted in the center of the brownies comes out clean.
• While brownies are baking make whipped cream, so it has time to chill.
• Remove the brownies from the oven, and cool completely. Run a paring knife around the rim of the brownies to loosen from pan. Drizzle the brownies with ganache, and set them aside for 30 minutes, until the ganache sets. Then cut the brownies into squares, and garnish with whipped cream, fresh raspberries, and chocolate shavings.
• Chocolate Ganache:.
• Warm the cream in the microwave or in a small pan over medium heat until it is very hot but not boiling. Combine the corn syrup and chocolate in a mixing bowl. Pour the hot cream over the chocolate mixture and let it sit for 2 minutes to allow the chocolate to melt. Stir until the chocolate is completely melted, and the mixture is smooth.
• Whipped Cream:.
• Beat the cream in a bowl with electric mixer at medium speed until it becomes frothy. Add the sugar and vanilla; continue beating until the cream holds soft peaks. Do not overbeat. Chill the cream, covered with plastic wrap, for no more than 1 hour if not using immediately.
• Note:.
• If time is important, you can also make this recipe using a 21 ounce box of brownie mix. Prepare the brownies as directed on the box for cakelike brownies, using 3 eggs total. The brownies will cut neater if you allow the ganache to set for at least 30 minutes once it is spread on the brownies. Be sure to chill the candy bars before chopping them, so they don't turn to mush in the food processor.

BEN & JERRY'S HEATH BAR CRUNCH ICE CREAM

Steps:

• Using a sharp knife, cut the candy bars into 1/4- to 1/2-inch chunks. You should have about a cup. Place the chunks in a bowl, cover and freeze overnight.
• Whisk the eggs in a mixing bowl until light and fluffy, 1 to 2 minutes. Whisk in the sugar, a little at a time, and continue whisking until completely blended, about 1 minute more. Pour in the cream, milk and vanilla extract, and whisk to blend.
• Transfer the mixture to an ice cream maker and freeze, following the manufacturer's instructions.
• After the ice cream stiffens (about 2 minutes before it is fully frozen), add the candy (broken up into pieces), then continue freezing until the ice cream is ready.

GINGER CRUNCH BAR

Steps:

• Preheat the oven to 350° F. Line the base and two long sides of a 10 3/4 x 7-inch shallow cake pan with baking paper.
• Put the butter, sugar, and vanilla in a bowl and beat with electric beaters until creamy. Sift together the all-purpose flour, ginger, and baking powder. Use a metal spoon to stir the flour mixture into the butter mixture in two batches until well incorporated. Use your fingers to press firmly and evenly into the prepared pan. Bake for 20 minutets, or until pale golden and firm to touch.
• Meanwhile, to make the ginger frosting, put the butter, golden syrup, ginger, and confectioners' sugar in a small saucepan. Stir over low heat until smooth. Pour and spread the frosting evenly over the bar while the bar is hot. Mark into 16 slices and scatter over the crystallized ginger. Set aside to cool, then cut, using marks as a guide.

BEN & JERRY'S HEATH BAR CRUNCH ICE CREAM RECIPE - (4.3/5)

Steps:

• Using a sharp knife, cut the candy bars into ½" - 1" chunks (about 1 cup). Put into a bowl, cover & freeze. Whisk eggs in mixing bowl until light & fluffy (1-2 minutes.) Whisk in sugar a little at a time, then continue until well blended, about 1 more minute. Add cream, milk, and vanilla, and whisk to blend. Put in ice cream maker and freeze according to maker's directions. After ice cream stiffens, about 2 minutes before it is done, add the candy, then continue freezing until ready.

GRACE'S VERSION OF NESTLES WHITE CHOC CRUNCH BAR

Steps:

• IN DOUBLE BOILER MELT WHITE CHOC CHIPS
• ADD RICE CRISPIES 1 CUP AT A TIME THAT WAY IF U CAN ADD MORE GO AHEAD.
• IN OBLONG BAKING DISH LITELY SPRAYED WITH PAM POUR MIXTURE IN AND SPREAD EVENLY. PLACE IN FRIDGE FOR ABOUT AN HOUR
• TAKE OUT AND CUT INTO BARS OF UR SIZE, AND PLATE. HOPE U LIKE THESE