Free Lunch Crunch Bars
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Crust Ingredients
From 12 o' clock, clockwise:
18.5 oz German chocolate cake mix
1 egg
1 stick melted butter
1/2 crushed pretzel sticks
Making the Crust
Preheat your oven to 350 F. Add all the crust ingredients into a bowl and beat on slow with a mixer until the crust begins to form
a ball. Take a 9" x 13" pan (Pyrex works well since it won't over brown the crust) and spray well with vegetable spray. Dump
out crust into pan and work it into a uniform base. Place in pre-heated oven for 15 minutes. Cool 1/2 hour. Crust should be some
what dry in appearance.
Balled & Mixed Crust Baked Crust
Filling Ingredients
From 12 o' clock, clockwise:
3/4 cup pecans
1 cup flaked unsweetened coconut
1 1/4 cups rinsed and well drained kraut
1 cup semi-sweet chocolate chips
1/8 cup cane sugar + 1/8
cup light dry unhopped malt extract, combined
1/2 cup dark corn syrup + 1/2 cup
light unhopped malt extract syrup, combined
2 eggs
1 cup butterscotch chips
Making the Filling
Combine all ingredients into a bowl and beat on slow until well blended. Pour filling on top of cooled crust and spread evenly.
Bake at 350 F for 35 minutes. Reduce oven heat to 300 F and bake an additional 10 minutes.
Remove from oven and after 10 minutes, work a knife around the edges to loosen from the cookware. Cool another hour and then
cut into brownie-sized pieces.
Beer Recommendations
This dessert is extremely sweet and needs a beer that can counter the sweetness. Think stout, especially a coffee or bourbon
stout, an IPA or a dark lager. Stay away from beers with a sweet profile.
From 12 o' clock, clockwise:
18.5 oz German chocolate cake mix
1 egg
1 stick melted butter
1/2 crushed pretzel sticks
Making the Crust
Preheat your oven to 350 F. Add all the crust ingredients into a bowl and beat on slow with a mixer until the crust begins to form
a ball. Take a 9" x 13" pan (Pyrex works well since it won't over brown the crust) and spray well with vegetable spray. Dump
out crust into pan and work it into a uniform base. Place in pre-heated oven for 15 minutes. Cool 1/2 hour. Crust should be some
what dry in appearance.
Balled & Mixed Crust Baked Crust
Filling Ingredients
From 12 o' clock, clockwise:
3/4 cup pecans
1 cup flaked unsweetened coconut
1 1/4 cups rinsed and well drained kraut
1 cup semi-sweet chocolate chips
1/8 cup cane sugar + 1/8
cup light dry unhopped malt extract, combined
1/2 cup dark corn syrup + 1/2 cup
light unhopped malt extract syrup, combined
2 eggs
1 cup butterscotch chips
Making the Filling
Combine all ingredients into a bowl and beat on slow until well blended. Pour filling on top of cooled crust and spread evenly.
Bake at 350 F for 35 minutes. Reduce oven heat to 300 F and bake an additional 10 minutes.
Remove from oven and after 10 minutes, work a knife around the edges to loosen from the cookware. Cool another hour and then
cut into brownie-sized pieces.
Beer Recommendations
This dessert is extremely sweet and needs a beer that can counter the sweetness. Think stout, especially a coffee or bourbon
stout, an IPA or a dark lager. Stay away from beers with a sweet profile.
Need Malt Extract Or Any Of The Ingredients Used In These Delicious Crunch Bars?