Crunch Bar Pumpkins

/

Crunch and Krackel bars are among my favorite chocolate candies, so when I saw a silicone mold for pumpkins at a few years back, I knew I had to make something with it! Enter the Crunch Bar Pumpkins! Am I legally allowed to call them that? Probably not.

Previous to this blog, I had another blog where I shared these sweet treats and I thought they turned out so well that I’m going to share them here so you guys don’t miss out! So here we go:

gsd_HalloweenRiceKrispieChocolates_08.jpg
gsd_HalloweenRiceKrispieChocolates_01.jpg

DIRECTIONS

  • Melt the vanilla flavored wafers in two separate dishes. Normally, I’d use a double boiler method to melt the wafers, but I was too excited so I just used the microwave. If you’re using the microwave, just make sure you do so on medium power. It took 3-5 minutes for mine to melt.

  • Add food coloring to the melted vanilla wafers and stir quickly until you reach desired color.

  • Drizzle the dyed melts into the molds. I didn’t use any anti-sticking agent like Pam because I didn’t want the drizzle to drip down and I didn’t have any issues.

  • Place the mold in the freezer for at least five minutes.

gsd_HalloweenRiceKrispieChocolates_03.jpg
gsd_HalloweenRiceKrispieChocolates_04.jpg
gsd_HalloweenRiceKrispieChocolates_06.jpg

  • Melt your chocolate flavored wafers until they reach desired consistency.

  • Remove mold from the freezer and add a thin layer of the melted chocolate wafers to each shape (this will allow the mold design to stay intact and not appear lumpy from the Rice Krispies).

  • Mix Rice Krispies into the remaining melted chocolate wafers and fill each mold.

  • Gently giggle or tap the mold to even out the chocolate.

  • Pop your mold back into the freezer for at least 15 minutes.

  • Remove your mold from the freezer, pop out the candies, and voila!

gsd_HalloweenRiceKrispieChocolates_09.jpg

TIPS + NOTES

  • The amount of ingredients you’ll need will vary based on the amount of chocolates you want to make and the Krispies to chocolate ratio you prefer.

  • I thought I added a lot of Rice Krispies, but afterward felt like I could’ve used more, so don’t be afraid of them!

  • I attempted to drizzle the melted vanilla wafers into each individual shape, but realized it’d be easier to drizzle over the entire mold.

  • DO NOT OVERFILL YOUR MOLD or else you’ll have a blob around your candy shape.

  • And on that note — before placing the mold in the freezer (both times), be sure to wipe down any chocolate that is sitting on top of the silicone mold outside of the shapes, otherwise you’ll have shapes like mine where the bottoms have extra chunks of chocolate.

  • I also tried chocolate chips, but the ingredients in chocolate chips help them keep their form when baked. So when you melt them and let them reform, they take on a chalky texture, so definitely go for a chocolate bar or melting discs instead.

Enjoy the crunch!

xo,

K

sig_savormoment.jpg