Sweet and Salty Crunch Bars
Total Time
50 minutes
Prep Time
50 minutes
Rating
5 out of 5 stars
(2)
Ingredients
16 bars
- 1/2 cup (164g) light corn syrup (pure maple syrup or honey can be subbed*)
- 1/3 cup (67g) granulated sugar
- 3/4 cup (180g) creamy SunButter
- 1/4 tsp salt
- 1 1/2 cups (41g) crispy rice squares
- 1/2 cup (30g) salted pretzels, roughly crushed (reg or gluten free)
- 1/2 cup (30g) kettle cooked potato chips
- 6 oz dark chocolate, chopped (about 1 cup)
- 1/4 cup (60g) creamy SunButter
- A handful each of crushed potato chips & pretzels
- A sprinkle each of salted sunflower seeds & flaky sea salt
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Preparation
Step 1
First measure out the rice squares, pretzels, and potato chips in one bowl and set aside.
Step 2
Add the corn syrup and sugar to a medium-sized pot over medium heat. Stir until the sugar dissolves but don’t let it reach a boil.
Step 3
Remove from heat and mix in the SunButter and salt. Then mix in the rice squares, pretzels, and potato chips.
Step 4
Grease and line an 8×8 pan with parchment paper. Allow the paper to hang over the sides for easy removal.
Step 5
Tightly press the mixture into the pan. It’s ok to crush some of the rice squares, as long as it’s all packed in.
Step 6
Place in the refrigerator while you make the topping.
Step 7
Add the chopped chocolate and SunButter to a heat-safe bowl and microwave in 30-second intervals until smooth.
Step 8
Pour on top of the crunch bar mixture and spread it even.
Step 9
Top with some crushed pretzels, potato chips, and sunflower seeds and salt.
Step 10
Chill for about 30 minutes or until the chocolate is set. Then slice and enjoy!
Step 11
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Chef's notes
If you’d like to swap out the corn syrup, pure maple syrup or honey can be used. Just know that the bars might not be as chewy but still delicious!
