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Results 31 - 40 of 135 for crunch bar
31. CRUNCH BARS
crush 4 cups cereal and ... over the mixture. Bake 25 to 30 minutes or until golden brown. Cool completely. Cut into bars. Store tightly covered.
Pour half & half into large bowl. Add pie filling mix. Beat with wire whisk until well blended, 1 minute. Let stand 5 minutes. Fold in ...
In 2 quart saucepan combine ... Nut & Honey Crunch Flakes Cereal and cinnamon. Using ... browned. Cool, cut into bars. Serve with whipped topping.
Heat oven to 375 degrees. ... golden brown. Cool completely. Refrigerate at least 2 hours before cutting into bars. Store in refrigerator. 36 bars.
Beat together peanut butter, butter ... 20 to 25 minutes or until edges are lightly browned. Cool thoroughly at room temperature; cut into bars.
36. CRUNCH BARS
Cream butter, sugar, beat in vanilla, eggs, flour, baking powder and salt. Stir in nuts. Spread mixture in 13 x 9 greased baking pan. Bake ...
37. CRUNCH BARS
Preheat oven to 400 degrees. Layer saltines on foil lined 15 x 10 inch pan. Boil butter and sugar for 3 minutes. Pour or spoon butter- ...
Combine molasses and sugar in ... Gradually stir molasses mixture into rice cereal. Press into buttered 9-inch square pan. Cool. Cut into bars.
39. CRUNCH BARS
Measure corn syrup and brown ... bowl. Pour syrup mixture over cereal. Mix and pour into 9 x 13 pan. Let cool 15 minutes. Cut into bars. Very good.
Place candy bar pieces in a small bowl; ... Cover; freeze in freezer at least 4 hours for soft consistency or overnight for firmer consistency.
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