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.

24 servings

3 hr 4 min

Published October 4, 2025

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

Cooking Instructions

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

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

Scrape dough into prepared dish. Using your fingertips, spread into a thin, even layer.

3 min

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

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

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

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