Homemade Nestle’ Crunch Inspired Candy Bar Only 2 Ingredients

Hello everyone,

Welcome to Tasty Tuesday!!!


My youngest is a serious chocolate, lover. It has been this way since a friend of mine gave her a slice of homemade chocolate cake at the tender age of 2. Since then, there has been no turning back. Now, she is reading the ingredients and verifying the chocolate quality by the percentage of cacao. I think to myself……who’s child is this….lol.

In all honest I love her thirst for knowledge, discovery and detailed oriented way of being, when it come to things of interest to her……who know’s it may lead her to a life and career she loves, when she’s older.

Since it’s been sooooo hot out. I have been trying not use the oven very much. So off to the kitchen she and I went to make chocolate bar’s.

All I have to say is……why haven’t I been doing this all along. To make up for lost time, I am sure I will post all types of chocolate bar recipes on this blog……you’ve been forewarned…lol.

Let’s dive into this recipe……


12 oz. ( 1 1/2 Cups) Melted chocolate of choice
1 Cup of Crisp Rice Cereal of choice


1. In a double boiler melt your chocolate. We used 4 oz. bittersweet and 8 oz. of semi- sweet. We made this recipe again using 6 oz. semi-sweet and 6 oz. of milk chocolate and then again for a friend using 4 oz. bittersweet and 8 oz. milk chocolate. So you can really use what every chocolate and ratio you desire. Since you’re making them yourself……they should be everything you want them to be.

2. Once your chocolate has cooled for a minute or 2 add your rice cereal. Stir to coat each piece of cereal with the melted chocolate.

3. In a small parchment-lined baking tray (making sure the parchment overhangs for easy removal later. Pour your mixture in and spread out evenly. Place in the refrigerator for 30 minute or the freezer for 15 to allow the chocolate to set.

4. Remove for the refrigerator or freezer and cut into the desired size.


Enjoy your quick and simple to make sweet treat!


Thank you for taking the time to stop by, I greatly appreciate it. If you decide to make these please let me know how it all turned out. I love hearing from you!

Until Next Time,


Mounds Inspired Chocolate Chip & Coconut Cookie

Hello everyone,

Can I just say coconut and chocolate in a cookie……is everything I Love in a cookie. So I decided to give them a try. So let’s get baking.



1 Cup All Purpose Flour
1/2 Cup of Unbleached Wheat Flour (you can certainly used 1 1/2 Cup of all purpose flour instead)
1/2 Cup of Organic Brown Sugar ( DIY recipe here)
1/2 Cup of Organic Cane Sugar
1 Tbsp Organic Vanilla Extract
1/4 Cup Organic Squash Puree
1/2 Cup Chocolate Chips
1/2 Shredded Coconuts (unsweetened)
3 Tbs Organic Vegetable Shortening (melted)
1 Tbs Almond Milk


I used a hand mixer to make the cookie dough.

Line a baking sheet with parchment paper and set aside.

Preheat oven to 325°

In a medium bowl sift flour, baking soda and salt and set aside.

In a large bowl cream sugar’s, melted shortening.

Now add vanilla and squash and mix.

Add half of sifted flour mix. Add the other half of flour and milk and mix.

With a spatula fold in chocolate chip’s and shredded coconut.

Using a 1″ scoop, place dough onto the baking sheet and bake for 16-17 minutes.

Once done remove and let cool for 3 minutes and transfer to a cooling rack to completely cool.

Yields 22 cookies

The cookies will have a nice crisp outside and soft and chewy inside.

The cookies were so yummy….that my so called coconut hater loved them.


Enjoy & Until Next Time,

Sewloveable ☺