Recipe: 2-Ingredient Crunch Bars
When you really want to impress your Valentine or just treat yourself with something a little sweet, these simple bite-sized chocolate bars will do the trick every single time. They’re inspired by those Crunch bars that call to you in the checkout aisle. Next time, forget the bar and remember this two-ingredient recipe. With these, you get creamy milk chocolate, crispy Rice Krispies, and a flaky salt-flecked top. It’s the crunch bar all grown-up. One bite and you’ll wonder why you haven’t been making these all along.
Start with Good-Quality Chocolate Bars
With just two main ingredients, this is a treat where the chocolate really shines, so skip the morsels and take this opportunity to splurge on those fancy chocolate bars you’ve been eyeing at the store. While any type of milk chocolate bar will absolutely get the job done, a really good bar of chocolate is the key to making homemade candy that feels like an upgrade.
Do you prefer ultra-rich, deep, dark chocolate? Go ahead and swap the milk chocolate bars for a few really good dark chocolate ones. The same thing goes with white chocolate if that’s your thing.
5 Sweet Ways to Share the Love This Valentine’s Day
There is no better way to spread some love and celebrate Valentine’s Day than with a sweet treat. These five low-effort, high-reward baked goods are made for sharing. They offer a little something for everyone, whether you’re celebrating with your main squeeze, crew of girlfriends, family, officemates, or a classroom full of kiddos.
Makesabout 24 squares
- 16 ounces
good-quality milk chocolate (not chocolate chips), chopped
- 1 cup
crisped rice cereal
Flaky sea salt
Line a 8x8-inch baking dish with parchment paper, leaving a 2-inch overhang on two opposite sides.
Melt the chocolate in a double boiler or medium saucepan over low heat, stirring regularly, until thin and glistening. Immediately add the rice cereal and stir until evenly coated. Transfer the chocolate mixture to the prepared pan and use a spatula to spread in an even layer. Sprinkle with the salt. Refrigerate until the chocolate is set, about 1 hour.
Grasp the excess parchment and lift the chocolate slab out of the pan and onto a cutting board. Cut into 24 pieces and serve.
Storage: The bars will keep for up to 1 month stored in an airtight container in the refrigerator.