Crunch Bars
Delicious homemade chocolate crunch bars featuring a buttery cookie base topped with melted chocolate and an assortment of crunchy toppings. These bars combine the perfect balance of sweet and salty flavors with multiple textures.
Ingredients
- •1 cup unsalted butter
- •½ cup light brown sugar
- •¼ cup sugar
- •½ teaspoons fine sea salt
- •1½ teaspoons vanilla extract
- •1½ cups all-purpose flour
- •6 ounces chocolate
- •1½ cups assorted toppings
- •1 pinch flaky sea salt
Cooking Instructions
- 1.
Arrange a rack in middle of oven; preheat to 375°F. Line the bottom and sides of a 13x9x2" metal or glass baking dish with foil, allowing 2" overhang on either side; butter foil in dish.
5 min
- 2.
Using an electric mixer at medium speed, beat 1 cup butter in a large bowl until smooth, about 3 minutes. Add both sugars and salt; continue to beat until mixture is light and creamy, about 3 minutes longer. Beat in vanilla, then slowly mix in flour, beating until entirely incorporated (dough will be wet and sticky).
7 min
- 3.
Scrape dough into prepared dish. Using your fingertips, spread into a thin, even layer.
3 min
- 4.
Bake cookie base until it is golden brown and has begun to puff and crack, about 22 minutes. DO AHEAD: Base can be made 2 days ahead. Let cool completely and store airtight at room temperature.
22 min
- 5.
Preheat oven to 375°F. Scatter chopped chocolate evenly over cookie base and bake just until chocolate is soft and has begun to melt, about 2 minutes. Immediately spread chocolate in an even layer over base.
2 min
- 6.
Scatter toppings over warm chocolate; lightly but firmly press into chocolate. Sprinkle with salt. Let cool in dish on a wire rack for 15 minutes. Using foil overhang, lift cookie from dish. Place on rack; let cool until chocolate is set, about 2 hours.
135 min
- 7.
Carefully remove foil from cookie and slide onto a cutting board. Cut into bars. DO AHEAD: Crunch Bars can be made 5 days ahead. Store airtight at room temperature.
10 min