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Through research, Kinder Bueno found that the crispy, creamy chocolate bar known for its taste experience created a multi-sensorial experience when consumers tasted the product that could be demonstrated in one word: "wow." The "wow factor" of trying something newly creates a pleasantly surprising connection between the consumer and the brand. These findings sparked inspiration for Kinder.


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Nestlé Crisp is a line of wafer candy bars that are based on existing Nestlé brands and sold in the United States. There are currently three Crisp bars in production: the Butterfinger Crisp, the Baby Ruth Crisp and the Nestlé Crunch Crisp. Each package is made up of two small, individual bars. The Crisp line is an offshoot of the original.


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Directions. Put one scoop of protein puffs into each cavity of a six cavity loaf mold. Set aside. In a saucepan over low heat, add the butter, coconut oil and vanilla extract and whisk until melted. Add the Swerve confectioners and whisk until melted, then turn off the heat. Add the almond butter and whisk until melted.


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Instructions. Line an 8-inch square baking dish with a strip of parchment paper, cut to fit neatly across the base and up opposite sides. In a large mixing bowl, combine the brown rice crisps and 1 cup of the chopped pecans (reserve the rest for sprinkling on top). Set both aside.


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1. Prepare a 9-inch square baking pan by lining with wax or parchment paper. 2. Melt the chocolate chips and coconut oil in your microwave in 15 second increments, stirring throughout, until it is.


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Add the chopped dark chocolate to a microwave-safe bowl and heat in 20-second increments, stirring in between until chocolate is shiny and completely melted. Pour about ½ tablespoon of dark chocolate on the surface of the vanilla wafer and use an offset spatula to smooth it out. Repeat with the remaining wafers.


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Set aside. Remove wrappers from candy bars; break into sections. Combine in desired flavor amounts to get 3 cups candy bar sections. Set aside. 2. Pace chocolate chips in medium microwave-safe bowl. Microwave at medium (50%) 1 minute; stir. If necessary, microwave at medium an additional 15 seconds at a time, stirring after each heating, until.


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Crisp at the edges and soft in the center, this chocolate cookie is lumpy with hooks of broken pretzels and melty chocolate chips. Built on a foundation of beating an egg with sugar until pale and full of tiny bubbles, it combines all the satisfying richness of a brownie with an almost airy lightness. Baking soda also helps lift the dense, dark dough in the oven.


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As seen on Dragon's Den & Aldi's Next Big Thing! A UK first!We've combined milk chocolate with crunchy crisps. This is just the perfect snack when watching a film or series with a hot drink! This unique combination gives you the best of both sweet and savoury worlds. It's a taste sensation unlike any other with texture and flavour. It's our top selling chocolate bar!Also available in Salt.


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Instructions. Line an 8 x 8-inch baking dish or deep baking tray of choice with parchment paper and set aside. Add crispy rice cereal into a large mixing bowl and set aside. In a microwave safe bowl or stovetop, combine all your other ingredients and heat until melted.


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In a medium bowl, add in the coconut oil, maple cyrup, dark chocolate, and nut butter. Melt in the microwave in 30 seconds increments, stirring in between, until completely melted and mixed together. Add in the rice crispy cereal and stir until combined. Pour the mixture into the prepared pan and press down until even in the pan.


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Instructions. Gather and measure your ingredients. Add the melted coconut oil, agave nectar, cocoa powder, and vanilla to a medium bowl. Whisk until smooth. Pour the puffed quinoa into the bowl. Use a rubber spatula to fold in the puffed quinoa and coat it with the chocolate mixture.


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Although so beloved in Canada, the chocolate candy bar was actually invented in the United Kingdom in the 1930s. Originally called Rowntree's Wafer Crisp, the confection went through a few.


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In a Dutch oven, combine marshmallows and butter. Cook and stir over medium-low heat until melted. Remove from the heat; stir in the cereal, 3/4 cup malt powder and 2-1/2 cups malted milk balls. Press into a greased 13x9-in. pan. In a microwave-safe bowl, melt chocolate chips; stir until smooth. Stir in remaining malt powder.


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In a separate bowl, mix together the white chocolate, nuts and crisp rice cereal. Pour the melted chocolate mixture over the white chocolate, nuts and cereal. Mix to coat. Spread the chocolate mixture onto the prepared cookie sheet. Spread the chocolate until it is about 1/4″ thick, or the thickness that you desire.