For the third day, I have a copy cat recipe. Nestle Crunch, made with milk chocolate and rice cereals were first introduced in US during 1928. During 1994, it became the highest selling candy bar in US. I happened to find a recipe for crunch bars while I was searching for chocolate candies in Pinterest. The recipe was so easy to make and the combination of crunchy cereal and chocolate looked fantastic. I made this while I made the Peanut Clusters. That way I had to melt chocolate only once and get done with two recipes. Though I love chocolate so much, I really hate the fact that it is too messy. I always end up covered with chocolate while making such dishes. Before at least I had the opportunity to lick my fingers which was a bonus, but now I need so much determination to wipe the chocolate off my fingers. It is so much pain.
But the only thing that keeps me going is my daughter’s love for such treats. I can make her eat anything if it has chocolate in it. Hahaha! I bought so many packs of rice crispy treats for Sruti’s birthday and it is sitting there ever since. I was planning on making something with it, but never got a chance to do it. So when I saw the recipe for Nestle Crunch, I immediately marked it to try. As I didn’t have the chocolate moulds to make it into a bar, I just poured the mix in silicon liners. But if you have those beautiful chocolate bar moulds, then use it. It will look more like the original product. Bar or not, these are so crunchy. I again used tempered chocolate for the recipe. If you are using compound, then just melt it and mix the rice crispy.
Dark / Milk Chocolate – 1/2 cup
Rice Crispies – 1/2 cup
In a double boiler, melt chocolate. Use a thermometer and make sure that the temperature doesn’t go beyond 110°F.
Remove from the boiler, place the chocolate on an ice bath and keep on stirring until the temperature drops to 80°F.
Add the rice crispies immediately to the chocolate and mix well.
Divide it between moulds.
Refrigerate for one or two hours until set.
Store in airtight jar in fridge.
Two Ingredient Chocolate Crunch Bars Recipe
- Dark / Milk Chocolate - 1/2 cup
- Rice Crispies - 1/2 cup
- In a double boiler, melt chocolate.
- Use a thermometer and make sure that the temperature doesn't go beyond 110°F.
- Remove from the boiler, place the chocolate on an ice bath and keep on stirring until the temperature drops to 80°F.
- Add the rice crispies immediately to the chocolate and mix well.
- Divide it between moulds.
- Refrigerate for one or two hours until set.
- Store in airtight jar in fridge.