Nestlé Crunch® Bars

Silicon molds work well to shape the bars. Alternatively, if you don’t have any silicone molds, you can spread the mixture on a baking tray lined with wax paper or a Silpat nonstick baking mat. Either cut the chocolate into rectangles after the chocolate has set well enough to cut without cracking. Or, let it fully harden and break the chocolate into pieces, like more traditional chocolate bark.

Nestle-brand milk chocolate chips would be good to use or the chocolate, because it seems like the right thing to do, what with using the Nestle Crunch as our inspiration. With the milk chocolate chips, these taste exactly like the real thing. Or, try Nestle dark chocolate chips. But you can use any type of chocolate that you like.

Storing Instructions: Store chocolate crunch bars in an airtight container for 2-3 weeks in the refrigerator. Best if stored in the refrigerator.
Freezing Instructions: If storing your crunch bars in the freezer, allow to thaw for about 10 minutes before enjoying. In the freezer, homemade crunch bars can keep for several months.

Homemade Crunch Bars
from https://www.inthekitchenwithmatt.com/

This homemade crunch bar recipe is so incredibly easy to make using only 2 basic ingredients. And the awesome thing is you can use your favorite kind of chocolate, so there is a variety of crunch bars you can make.

How do we get that classic crunch with the homemade crunch bars? With crisped rice cereal or Rice Krispies. I find a 1 to 1 ratio of Rice Krispies to chocolate works great. But it doesn’t have to be exact. If you like more crisped rice add more, if you want a higher ratio of chocolate then use less crisped rice. It is totally up to you.

[Most recipes use more chocolate than crisped rice but there does not seem to any consensus on the ratio. Top Secret Recipes uses 2 12-ounce bags of milk chocolate chips (3 cups) and 1 1/2 cups Rice Krispies and pours it into a greased 9x13-inch pan. He then cuts them into rectangles.]

1/2 cup of chocolate doesn’t have to be exact (chocolate bars, chocolate chips, candy melts) (110g)
1/2 cup Rice Krispies or Crisped Rice doesn’t have to be exact (13g)

Begin by melting your favorite kind of chocolate. You can melt it in the microwave in a microwave-safe bowl using the defrost mode for 45 seconds then stir the chocolate, then defrost for 45 seconds, until melted. Or use the standard high setting for 25 seconds, stirring in between.

You may also use the double boiler method. Place the bowl of chocolate on top of a small pot with water in the bottom. Set the burner to medium heat and as the water heats up the steam will warm the bottom of the bowl gently melting the chocolate.

Gently mix together the crisped rice (Rice Krispies) in the bowl of melted chocolate. Fold and stir gently until all incorporated.

Evenly spoon the crunch bar mixture into your candy bar molds, making them as thick as you like. I like them fairly thin about 1/4 of an inch. Smooth out the top a bit with the back of the spoon or narrow spatula. Then chill them in the fridge for 30 minutes.

If you don't have a candy bar mold, just spoon the chocolate mixture onto a sheet pan or cookie sheet lined with parchment paper and shape them how you like.

Once they are chilled and the chocolate has set. Remove one from the mold and eat it! Notice that classic crunch. Enjoy!

Store them in the pan in the fridge, or remove them and store them in a single layer in a plastic bag. You can individually wrap them in parchment paper as well if you like.

Servings: 4 people