Best Crispy Chocolate Bars Recipes

CHOCOLATE & PEANUT BUTTER CRISPY BARS

Steps:

• Line a 13x9-in. baking pan with parchment, letting ends extend up sides. Prepare and bake brownie mix according to package directions, using prepared pan. Cool in pan on a wire rack 30 minutes. Refrigerate until cold., Spread chunky peanut butter over brownies. Place chocolate chips and creamy peanut butter in a large microwave-safe bowl. Microwave in 30-second intervals until melted; stir until smooth. Stir in Rice Krispies; spread over chunky peanut butter layer. Refrigerate, covered, at least 30 minutes or until set., Lifting with parchment, remove brownies from pan. Cut into bars. Store in an airtight container in the refrigerator.

CHOCOLATE PEANUT BUTTER RICE CRISPY BARS RECIPE BY TASTY

Steps:

• In a microwave safe bowl, heat the natural peanut butter, honey, and vanilla extract for 1 minute. Mix well.
• Add the brown rice cereal to the mixture and combine.
• After well combined, pour into a greased or parchment lined baking dish and evenly spread.
• Chill until solid.
• In a microwave safe bowl, heat the dark chocolate and coconut oil. Mix well.
• After the crispy mixture is solid, cut into pieces.
• Dip the bottoms of the bars into the dark chocolate. Drizzle remaining chocolate on top.
• Chill again until solid. Store in the refrigerator in an airtight container.
• Enjoy!

CHOCOLATE MALT CRISPY BARS

Steps:

• In a Dutch oven, combine marshmallows and butter. Cook and stir over medium-low heat until melted. Remove from the heat; stir in the cereal, 3/4 cup malt powder and 2-1/2 cups malted milk balls. Press into a greased 13x9-in. pan., In a microwave-safe bowl, melt chocolate chips; stir until smooth. Stir in remaining malt powder. Spread over cereal bars. Sprinkle with remaining malted milk balls; press into chocolate. Let stand until set. Using a serrated knife, cut into squares.

CHOCOLATE MALT CRISPY BARS

Steps:

• Chop 1 cup malted milk balls; set aside. In a Dutch oven, combine marshmallows and butter. Cook and stir over medium-low heat until melted. Remove from the heat; stir in the cereal, 3/4 cup malt powder and chopped candy. Press into a greased 13-in. x 9-in. pan. In a microwave, melt chocolate chips; stir until smooth. Stir in remaining malt powder. Spread over cereal bars. Top with remaining malted milk balls. Let stand until set. Cut into squares.

CHOCOLATE MALT CRISPY BARS

Steps:

• In a Dutch oven, combine marshmallows and butter. Cook and stir over medium-low heat until melted. Remove from the heat; stir in the cereal, 3/4 cup malt powder and 2-1/2 cups malted milk balls. Press into a greased 13x9-in. pan., In a microwave-safe bowl, melt chocolate chips; stir until smooth. Stir in remaining malt powder. Spread over cereal bars. Sprinkle with remaining malted milk balls; press into chocolate. Let stand until set. Using a serrated knife, cut into squares.

CHOCOLATE FROSTED PEANUT BUTTER CRISPY RICE CEREAL BARS

Steps:

• Pour the rice cereal and chopped peanuts (if using) in a large bowl; set aside.
• In a heavy-bottomed saucepan combine the light corn syrup and white sugar; bring to a boil; continue to boil for 1 minute.
• Reduce heat to low and stir in butter or margarine, peanut butter and vanilla until melted and smooth.
• Add in mini marshmallows and stir until blended.
• Pour the marshmallow mixture into the rice cereal and stir with a wooden spoon until well combined.
• Press the mixture into an greased 11 x 7-inch baking pan, flatten with the back of a buttered spoon.
• In a microwave-safe bowl microwave the chocolate chips with shortening on HIGH until melted, removing once to stir.
• Immediately spread the hot chocolate mixture evenly over the bars; chill to harden the chocolate.
• Cut into desired size bars.

GLUTEN-FREE CRISPY CHOCOLATE PEANUT BUTTER BARS

Steps:

• Spray 9- or 8-inch square pan with cooking spray.
• In 3-quart saucepan, heat honey, sugar and coconut oil just to boiling over medium heat, stirring constantly. Remove from heat. Stir in peanut butter. Stir in cereal until evenly coated. Press firmly in pan (some cereal will break up).
• In medium microwavable bowl, microwave chocolate chips and peanut butter uncovered on High 1 minute; stir until smooth. Pour chocolate mixture evenly over bars; spread to evenly cover. Refrigerate about 30 minutes or until chocolate is set. Cut into 6 rows by 4 rows.

CRISPY BUTTERSCOTCH, PEANUT, CHOCOLATE BARS

Steps:

• 1. Melt butterscotch chips and peanut butter in sauce pan over low heat. Be careful not to scorch.
• 2. Put rice cereal in a large bowl.
• 3. Scoop melted butterscotch mixture onto cereal and stir to combine. Try not to break the cereal up too much.
• 4. Press half of the cereal mixture into a lightly buttered 9x13 glass pan. And chill.
• 5. Melt Chocolate chips. butter and powdered sugar over low heat, again being careful of scorching. I added a little bit of oil because mine seemed to be getting really dry.
• 6. Put the chocolate mixture on top of the chilled cereal in pan. Spread as well as you can. A butter knife dipped in hot water helps with the spreading.
• 7. Put the rest of the cereal on top of the chocolate and press down. I found a wet spatula worked great!
• 8. Chill for 1 1/2 hours and cut. You can sample now but they will be really crumbly!
• 9. Chill at least 4 hours for a good set on the bars...enjoy! (try to eat only one!)

CHOCOLATE-HAZELNUT CRISPY RICE BARS

Steps:

• Line a 13-by-9-inch baking sheet with parchment paper. Lightly grease with 1 tablespoon butter.
• Melt the remaining 3 tablespoons butter in a large stockpot or Dutch oven on medium-low heat. Add the mini marshmallows and cook, stirring constantly, until melted, 3 to 5 minutes. Add the puffed rice cereal and gently stir to combine. Pour onto the prepared baking sheet. With clean and lightly oiled hands, press the mixture into the baking sheet. Let cool completely.
• Remove the crispy rice bar from the baking sheet in 1 piece and cut in half. Spread the marshmallow creme on 1 of the halves. Spread the chocolate-hazelnut spread on the other. Place both halves on top of each other to create a sandwich. Refrigerate to firm up, about 10 minutes.
• Slice into bars with a serrated knife.

CHOCOLATE-HAZELNUT CRISPY RICE BARS

Steps:

• Line a 13-by-9-inch baking sheet with parchment paper. Lightly grease with 1 tablespoon butter.
• Melt the remaining 3 tablespoons butter in a large stockpot or Dutch oven on medium-low heat. Add the mini marshmallows and cook, stirring constantly, until melted, 3 to 5 minutes. Add the puffed rice cereal and gently stir to combine. Pour onto the prepared baking sheet. With clean and lightly oiled hands, press the mixture into the baking sheet. Let cool completely.
• Remove the crispy rice bar from the baking sheet in 1 piece and cut in half. Spread the marshmallow creme on 1 of the halves. Spread the chocolate-hazelnut spread on the other. Place both halves on top of each other to create a sandwich. Refrigerate to firm up, about 10 minutes.
• Slice into bars with a serrated knife.

CRISPY CHOCOLATE BARS

Steps:

• 1. In 3-quart saucepan, combine chocolate morsels, butterscotch morsels and peanut butter. Stir over low heat until smooth. Remove from heat.2. Add KELLOGG'S CORN FLAKES cereal. Stir until evenly coated.3. Using buttered spatula or waxed paper, press mixture evenly into 9 x 9 x 2-inch pan coated with cooking spray. Cut into squares when cool. Store in airtight container.MICROWAVE METHOD:In microwave safe bowl, microwave chocolate morsels, butterscotch morsels and peanut butter on HIGH for 2 minutes or until melted. Stir until smooth. Follow steps 2 and 3 above.

CRISPY CHOCOLATE BARS

Steps:

• Combine chips and peanut butter in large saucepan,stir over low heat until smooth and melted.
• Add corn flakes and mix until well coated.
• Spread mixture into a 9x13-inch pan.
• Chill until firm and then let stand at room temp (about 10 minutes) so bars are easily cut and easily removed from pan.