No Bake Homemade Crunch Bars Recipes

Steps:

• Generously grease 13x9 baking pan or coat with nonstick spray.
• In a large, heavy saucepan, thoroughly stir together the peanut butter, brown sugar, butter and corn syrup. Bring to a boil, over medium high heat and boil, stirring constantly for 1 minute. Remove from the heat.
• Stir in corn flakes, 2/3 cup of the peanuts, the coconut, if using, and vanilla until evenly incorporated. Turn out the mixture into the baking pan, spreading to the edges.
• Immediately sprinkle the chocolate mini morsels over the top, let stand until they melt. Using a table knife, spread the melted chocolate evenly over the top.Sprinkle the remaining 1/3 cup of peanuts over the chocolate.
• Refrigerate until the chocolate completely sets, about 30 minutes.or freeze 15 minutes to speed chilling. Using a large, sharp knife, cut into 24 bars.
• Store in an air tight container for up to 1 week for freeze up to 1 month.

Steps:

• BOTTOM LAYER: Spray a 9x13 pan with cooking spray and line with parchment paper. Set aside. Combine half the chips and peanut butter in a large bowl. Microwave on high in 30 second intervals, stirring in between until the chips are fully melted and smooth. Stir in cocoa pebbles until fully coated. Pour mixture into prepared baking dish. Refrigerate until firm, about 15 minutes. NOUGAT In a small saucepan combine butter, sugar and evaporated milk over medium heat, stirring until butter is completely melted and the sugar is dissolved. Bring mixture to a boil and cook for 5 minutes, stirring frequently. Remove from the heat. Stir in the marshmallow creme until completely combined. Stir in peanut butter and vanilla until combined. Fold in peanuts. Pour the nougat layer over the chilled chocolate bottom layer. Refrigerate until firm, about 15 minutes. CARAMEL LAYER: Combine caramels and evaporated milk in a bowl and heat on high for 1 minute. Stir and heat on high in 30 second intervals until caramel is completely melted. Spread caramel on top of the chilled nougat layer. Refrigerate 15 minutes. CRUNCHY TOP LAYER Repeat the bottom layer. Combine the remaining chips and peanut butter in a bowl. Microwave on high heat in 30 second intervals until fully smooth. Stir in cocoa pebbles until fully coated. Pour mixture on top of the chilled caramel layer. Refrigerate until firm about 30 minutes. Bars should be refrigerated until ready to serve.

Steps:

• Butter square pan, 8x8x2 inches. Heat brown sugar and corn syrup just to boiling in 3-quart saucepan over medium heat, stirring frequently. Remove from heat; stir in peanut butter and cinnamon until smooth.
• Stir in cereal and peanuts or almonds until evenly coated. Press firmly in pan. Let stand about 1 hour or until set. Cut into 4 rows by 3 rows. Store loosely covered at room temperature.