Hello and welcome to you in the kitchen with Matt, I am
your host, Matt Taylor.
Today, I'm going to show you how to make copycat
Nestle crunch bars.
Oh, yeah.
Crunch Bar is essentially milk,
chocolate and crisps.
Right.
So it's really easy to replicate at home.
And what's cool about this is you can make your own variety
of flavors of crunch bar.
If your favorite kind of chocolate is the Hershey's
Simponi milk chocolate, then you can use that to make
a crunch bar.
If your favorite chocolate is semisweet chocolate chips,
then use that.
Maybe the private selection blueberry almond chocolate bar
is your favorite kind of chocolate.
Then you can use that so many varieties of chocolate that you
can use so you don't have to just stick to the standard milk
chocolate crunch bar if you don't want.
Also, some of you might be thinking, why don't just go
to the store and buy one ?
Well, that could be said about anything, right?
When you go to the store and buy cookies, when you go to
store and buy bread, when you go to the store and buy a cake
as opposed to making them at home.
Well, at the speech, the purpose of having fun
at home, in the kitchen, maybe you do it with
your friends, with your kids, with other family members.
You get the idea right.
Also, if you buy in bulk, bulk chocolate in bulk,
crisp rice Bullis a box of cereal because ricer is
so cheap, you can make a ton of crunch bars.
That's a lot cheaper than this one bar that cost a dollar.
All right.
Super easy to make only two ingredients.
If I can do it, you can do it.
Before I move on, make sure to subscribe to my channel and hit
that notification bill so you don't miss out on any of
my new videos.
Let's get started down below in a description box, you'll find
a list of the ingredients and the amounts.
But it's pretty easy to memorize this.
And now I'm going to start by melting my chocolate.
I might demonstrate it with my milk chocolate symphony bar.
I also have the almond, blueberry, dark chocolate and I
also have semisweet chocolate chips.
And now let's melt the chocolate.
I'm going to just do it in a microwave.
I normally will do the defrost setting, which is about
45 seconds on my microwave, and then stir and then defrost
saying again and stir.
Also you can do like twenty five seconds on high and then
stir twenty five seconds stir until it's melted.
Or you could do the double boiler method when you take a
small pot and you put down a cup of water in there and you
take your bowl, normally it'll be a little bit bigger.
So it sits like this and then the steam from the hot water
will heat up the bottom of the bowl and gently
melt the chocolate.
That's the double boiler method.
You can do that on the stovetop if you like.
I normally just do it in the microwave.
Oh, right there.
Chop.
It is melted.
Also, I just want to mention, if you are going to use a
glass bowl, this is a Pyrex bowl.
It is microwave safe, but not all glass bowls
are microwave safe.
So just double check where you could use like a ceramic bowl.
Just make sure that it is microwave safe if you want to
use the microwave.
And once the chocolate is melted, we will add in the
Rice Krispies or crisp rice.
I usually do a one to one ratio.
So one half cup of chocolate or like a four ounce chocolate bar
or four ounces of chocolate chips and then one half cup of
the crisp rice or Rice Krispies.
And I don't want to stir vigorously.
You just want to come in here and just fold it all together,
because if you stir vigorously, then you'll
break up those Rice Krispies and you don't want to do that.
Pretty simple telling you this is an awesome way to make your
own homemade crunch bars.
And now what we do.
I have a pan here.
This is a granola bar pan.
I use this for candy bars as well.
You can find a granola bar, pan, dot com,
also online Amazon.
You can find similar type ones.
And this one is neat because it has these old lines and to
gauge how much you're putting in there.
So what we're going to do is we're just going to fill up the
cavities with the chocolate.
I should be able to get about four of these from
this one batch.
And so I'm just going to put in a scoop here.
I'm listening to one scoop.
Prabha first.
And come back and do another scoop.
Depending on how thick you want the bars, I don't like
them super thick.
I like them kind of thin and just kind of spread it out.
You could even go thinner and make probably five of these if
you want it.
All right, there we go.
And then I usually come in with, like, my silicone
spatula and just kind of way to use the back of the spoon,
just kind of push it down.
OK, just like that, and then give it a.
And there we go.
And that is ready to go in the fridge, I'm going to fill
up the rest of these with the other chocolates.
All right.
So I have all three of them done.
This is the dark chocolate, almond, blueberry,
private selection, brand chocolate.
This was the milk chocolate symfony bar.
These were the semisweet chocolate chips.
And I purposely did a little bit more crisp rice in
this one.
You can tell it's more chunky looking.
And I did that on purpose to show what you can do.
You could also use the less crisp rice if you want,
and make them make them more smooth.
Another thing you could do if you want the top to be
completely smooth is come back again with some melted
chocolate that doesn't have any crisp rice on it and just put a
thin layer on top and just smooth that out if you want.
I don't bother with that, but that would just be
a design choice.
It won't affect the taste at all.
And now let's put these in the fridge for about 30 minutes so
they can set up properly.
One thing I want to note is I didn't temper the chocolate.
And what happens if you don't temper the chocolate is if you
leave the candy or the chocolate bar out at
room temperature, it'll get really soft and sometimes melt
on you depending on how warm your house is.
But that's okay.
I just normally store those candies in the
refrigerator anyway, so it's not a big deal.
One of these days I will do a video on how to
temper chocolate, but I don't normally do that.
I just storm in the fridge and I like eating them cold also.
But another thing you can use is you could use the chocolate
candy melts and those don't need to be tempered at all.
And you can put those out at room temperature and they'll
take a longer time for them to melt.
All right.
So let's put these in the refrigerator for
about 30 minutes.
Oh, right.
And then when they come out of the fridge, after they've set,
you can just come in here and just squeeze the sides of the
pan here
and just pop out the bar.
Look at that.
Pretty cool.
And on the bottom, nice and smooth.
There you go.
We have a nice little crunch bar.
This is one of the milk chocolate ones and if I
bite into it.
Look at that, the classic crunch bar scenario,
pretty awesome, and then for those of you who don't remember
what they look like or if you haven't seen one of these,
going to just open it up and show you a live look like.
That's their classic French symbol on their.
And then on the bottom, you can see the crushed rice.
But it's very similar, this chocolate milk
chocolate one, the classic taste,
almost identical to the one that I made pretty awesome.
These are a lot thinner also than the ones that I made.
And then once again, I recommend just storing them
in the refrigerator.
Even this one with tempered chocolates getting
a little soft.
My house here in Arizona, it's a little warm.
It's about 81 degrees right now.
And so these are getting a little soft.
So I just always just storm in the fridge.
And when you take them out of the fridge, if they're a little
too hard, just let them sit out for about three to five minutes
before biting into them.
All right.
The homemade crunch bars are done and turned out fantastic.
They're really easy to make.
Only two ingredients.
If I can do it, you can do it.
I'm Matt Taylor.
This has been another episode of In the Kitchen with Matt.
Thank you for joining me, as always.
If you have any questions, comments or requests, put him
down below and I'll get back to you as soon as I can.
Thumbs up down the corner.
Push it.
Don't forget to subscribe to my channel and check out
my other videos.
Take care.
Time for me to dive into one of these.
Oh, yeah, my.
Grab one of these semisweet chocolates.
Oh, yeah.
Hmm, huh?