These scrumptious treats are the ideal way to satiate your hunger, and since they are simple to prepare, you can indulge in them whenever the mood strikes you.
This piece will present you with ten delectable recipes for sea salt hazelnut crunch bars that will have you coming back for more.
We have included several vegan and gluten-free options as well. What exactly are you looking forward to? Begin by scrolling down the page to get started.
Preheat the oven to 350 degrees Fahrenheit (175 degrees Celsius).Line an 8×8-inch baking sheet with parchment paper. Mix the hazelnuts, dates, honey, lemon zest, and salt in a medium bowl.
Mix until well combined.
Place the mixture on the prepared baking sheet and press firmly using your hands or a heavy object.
Bake for 10-12 minutes until lightly browned and fragrant.
Let it cool on the baking sheet for 10 minutes before serving.
Vegans should omit honey. Use certified gluten-free oats.
Preheat the oven to 350 degrees Fahrenheit (175 degrees Celsius).Line an 8×8-inch baking sheet with parchment paper. Mix the cream cheese, confectioners’ sugar, cocoa powder, and salt in a medium bowl. Mix until well combined.
With the Hazelnut Crunch Bar Recipe: After mixing the cream cheese mixture, add 1/2 cup roasted hazelnuts (10-12) to the batter.
Place the mixture on the prepared baking sheet and press firmly using your hands or a heavy object. Bake for 10 minutes, until lightly browned and fragrant. Let it cool on the baking sheet for 10 minutes before serving.
3/4 cup (1 1/2 sticks) unsalted butter, melted and slightly cooled
2 large eggs
2 teaspoons vanilla extract
1 cup toffee bits
1 cup caramel squares, cut into fourths
1 cup chopped pecans
Directions
Add butter, combine with a spatula or with a handheld mixer until crumbly.
Add eggs and vanilla extract and beat until well combined. Fold in toffee chips, caramel squares and pecans. (Roll two heaping tablespoons of cookie dough into a ball and place on a prepared baking sheet leaving 2 inches per cookie for spreading.
Bake for 12 minutes, or until the edges of cookies are set. Remove from the oven and sprinkle with flaked sea salt, to taste.
Let cookies cool for 10 minutes on a baking sheet. Enjoy warm or allow to cool completely and store in an airtight container for up to 5 days.
Almond butter: be sure to use a natural, drippy kind or feel free to sub peanut butter or sunflower seed butter.
Honey: for a delicious hint of sweetness in these bars.
Vanilla extract: a little vanilla adds the perfect flavor.
Gluten free rolled oats: rolled oats help hold the crunch bars together.
Quinoa: we’re using uncooked quinoa in these bars for a delicious crunch and boost of protein.
Flaxseed meal: add in some nutritious omega-3s with flax!
Pistachios: you’ll love the flavor that pistachios give these quinoa crunch bars.
Roasted cashews: I love the flavor of roasted cashews but you can also use roasted almonds for even more crunch.
Dark chocolate bar: for topping the bars. You can use dairy free chocolate or dark chocolate chips, too.
Coconut oil: a bit of coconut oil will help the melted chocolate harden over the bars.
Sea salt: sprinkle a little fancy sea salt on top for that sweet & salty combo.
Instructions
To begin, line an 8 x 4 x 12 inch loaf pan with parchment paper. Place aside.
Next, heat your quinoa and oats in a medium saucepan over medium low heat.
Toast the quinoa and oats in a pan for 3-6 minutes, or until the quinoa turns a light golden brown hue. You may alternatively roast them in the oven for 8-10 minutes at 325 degrees F. Set aside once toasting is complete.
In a medium mixing bowl, combine the almond butter, honey, and vanilla extract until smooth. Mix in the oats and quinoa, as well as the flaxseed meal, pistachios, and cashews. Stir until thoroughly blended.
Spread the mixture evenly in the prepared pan, then firmly press the mixture down.
After that, cut the chocolate bar into chunks. Microwave the chocolate and coconut oil in 30 second increments until melted in a microwave safe basin. Pour over the chocolate-covered bars, turning the pan to coat evenly. Top with a couple teaspoons of chopped pistachios.
Refrigerate the pan for 4 hours, or until the mixture has completely solidified. Remove from the pan, season with sea salt, and cut into 8 squares or bars.
Preheat the oven to 350 degrees Fahrenheit (177 degrees Celsius).
Line an 8 or 9-inch square baking pan with parchment paper, leaving enough overhang on all sides to remove the bars easily. Place aside.
Beat the butter on high speed with a handheld or stand mixer fitted with a paddle attachment until smooth and creamy, about 1 minute
Mix in the flour, sugar, salt, egg yolk, and vanilla essence for 2 minutes on high speed, or until the mixture is crumbly.
Press firmly into the prepared pan. Distribute the pretzel bits evenly on top. 20 minutes in the oven Allow to entirely cool before adding the caramel
Prepare the caramel and set it aside to cool until it thickens somewhat. Pour/spoon mixture over crust. Allow to cool completely before sprinkling with chocolate. I put it in the refrigerator once more to hurry things up.
Microwave the chocolate and coconut oil in 15 second increments, stopping and swirling every 15 seconds until thoroughly melted. Pour over the cool caramel. Season with sea salt to taste. Place in the refrigerator to totally cool.
Using the overhang on the sides, lift the parchment paper out of the pan and cut into squares. Store at room temperature in an airtight jar for up to a week.
Peanuts, walnuts, almonds – can’t have a Kind bar without an assortment of nuts
Puffed rice cereal
Flaxseed meal
Brown rice syrup
Honey
Vanilla extract – just adds a little something extra to these bars
Dark chocolate chip
Directions
First, add a teaspoon of melted coconut oil to a large bowl and line an 8-inch pan with aluminum foil, leaving some overhang on the sides (this will make it easy to remove the bars once they’re set). In a greased bowl, combine nuts, puffed rice, and flaxseed meal.
Boil brown rice syrup, honey, vanilla, and sea salt. Once it boils, whisk for 3-4 minutes. THIS IS IMPORTANT! This mixture should boil for a few minutes to thicken and stick to the bars.
Pour the syrup mixture over the nut mixture and stir well. Spread the sticky nut mixture evenly and completely in an 8-inch pan. Wet your hands and press the nut mixture to set the bars, or use the back of a spoon.
Let the bars cool for 30 minutes before cutting so they don’t fall apart.
To make the chocolate drizzle, microwave the chocolate in 30-second intervals, stirring until melted. After cutting the bars (you should get 10), drizzle chocolate over them and let it set.
For vegans, omit the egg whites. Gluten-free* oats should be used.
Frequently Asked Questions
Are there other ingredients you would add to these recipes to make them even more delicious?
Some additional elements that could be added to these Crunch Bar recipes include crushed nuts, shredded coconut, or chopped dried fruit.
Which Sea Salt Do You Think Is Best For Creating A Crunchy Taste?
Many different sea salts could be used in these crunch bar recipes. Some good choices include Celtic salt, fleur de sel, or Maldon salt.
What Do You Think Makes A Great Sea Salt Hazelnut Crunch Bar Recipe?
Our favorite thing about these Crunch Bar recipes is the combination of hazelnut and chocolate.
We think that this flavor combo is sure to be a hit with both vegan and gluten-free eaters.
How Would You Make A Sea Salt Hazelnut Crunch Bar That’s Your Unique Version?
Some variations you could try include adding different nuts (pecans, almonds, pistachios) or dried fruit (ranots, raisins).
You could also replace the Ghirardelli White Bar Pieces with your favorite chocolate bar.
Are There Any Substitutions That You Would Recommend For The Ingredients In The Hazelnut Crunch Bar Recipe?
If you are vegan or gluten-free, you may want to try using certified GF oats instead of eggs.
Additionally, some people enjoy adding crushed nuts or shredded coconut to their crunch bar recipes.
Conclusion
Thank you for reading our sea salt hazelnut crunch bar recipe guide. In this article, we shared ten delicious recipes that will have you reaching for the next one very soon!
Whether you are a vegan or gluten-free eater, we think that these Crunch Bar recipes will be a hit with you. Be sure to give them a try.
Hello, my name is Rebecca Holmes and I am a self-proclaimed chocolate lover. I mean, who doesn’t love chocolate? Dark, milk, white, caramel, mint - any flavor, I’m a fan!
Over the years, as a professional chef, I have enjoyed experimenting with adding different chocolates into all sorts of meals.
Not to mention hot chocolate. Have you ever tried a pumpkin spice hot chocolate? That has to be one of my favorite chocolatey drinks in the world. But there’s so much more to choose from! Please enjoy my website and learn all about chocolate and how amazing it can be.
