Crunch Bars
Crunch Bars is a flavorful Continental Desserts & Baking dish prepared with quality ingredients. Arrange a rack in middle of oven; preheat to 375°F.
-
Easy Prep ≤ 4 steps · Fast & beginner friendly
-
Moderate 5–8 steps · Everyday home cooking
-
Expert ≥ 9 steps · Multi-step advanced prep
Ingredients Required
Tap or click any ingredient to check off during cookingStep-by-Step Cooking Method
Follow numbered steps for authentic taste and perfectionArrange 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.
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).
Scrape dough into prepared dish.
Using your fingertips, spread into a thin, even layer.
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.
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.
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.
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.
Chef's Secret Tips & Serving Pairings
- Serve hot and fresh as a wholesome vegetarian meal.
- Pairs excellently with steamed rice, flatbreads, or fresh salad garnish.