Çikolatalı Fındık Çıtır Bar Tarifi – Evde Kolay ve Lezzetli Çikolatalı Fındık Bar Yapımı
- These Chocolate Peanut Crunch Bars Are Almost Too Good to Share!
- Rich chocolate, crunchy peanuts, and a beautiful white chocolate swirl. An easy homemade treat with no oven needed!
- Ingredients:
- For the crunchy chocolate base:
- 10 oz (280 g) semisweet chocolate, chopped
- 1 tablespoon (14 g) coconut oil
- 1 cup (145 g) roasted unsalted peanuts, roughly chopped
- 1/2 cup (65 g) chopped almonds
- 1/3 cup (55 g) mini chocolate chips
- 1 cup (25 g) crispy rice cereal
- For the chocolate topping:
- 6 oz (170 g) milk chocolate, chopped
- 1 teaspoon coconut oil
- 2 oz (55 g) white chocolate, chopped
- Directions:
- Line an 8 × 8-inch square pan with parchment paper, leaving some overhang for easy removal.
- Place the semisweet chocolate and 1 tablespoon coconut oil in a heatproof bowl. Melt in the microwave in 20-second intervals, stirring between each, until smooth.
- Add the chopped peanuts, almonds, mini chocolate chips, and crispy rice cereal.
- Gently fold everything together until the crunchy ingredients are evenly coated in chocolate.
- Transfer the mixture to the prepared pan. Press firmly into an even layer using a spatula.
- Refrigerate for 15–20 minutes, until the base begins to firm up.
- Melt the milk chocolate with 1 teaspoon coconut oil, stirring until smooth.
- Pour the melted milk chocolate over the chilled base and spread evenly.
- Melt the white chocolate separately until smooth. Transfer it to a small piping bag or a zip-top bag with a tiny corner snipped off.
- Pipe thin lines of white chocolate across the milk chocolate topping.
- Gently drag a toothpick through the lines in alternating directions to create a pretty marbled pattern.
- Refrigerate for 1–2 hours, until completely firm.
- Lift the chocolate slab from the pan using the parchment paper. Let it stand at room temperature for 5 minutes, then cut into 16 squares with a sharp knife.