CHOCOLATE CRUNCH
A chocolatey treat that is like a biscuit but the size of a cake!
Provided by Recipes Galore
Time 40m
Yield Serves 10
Number Of Ingredients 8
Steps:
- Beat the sugar and butter together.
- Add the flour, cocoa powder, baking powder, vanilla essence, beaten eggs and mix well.
- Put into a greased tin and press gently on the top with a fork.
- Brush with water and sprinkle remaining sugar.
- Bake in the over at 180 degrees fan for approx. 30 minutes.
- Cut into portions while still warm. Enjoy!
CHOCOLATE CRUNCH
Indulge in these chocolate crunch squares whenever you need a sweet treat. They're lovely with a cup of tea or coffee
Provided by Jess Whitehead
Categories Afternoon tea
Time 45m
Yield Makes 8-10
Number Of Ingredients 7
Steps:
- Heat the oven to 180C/160C fan/gas 4. Butter a 20cm square tin and line with baking parchment. Stir the melted butter and vanilla together in a bowl. Mix the caster sugar, flour and cocoa together in another bowl.
- Pour the bowl of wet ingredients into the dry and beat together, then add the egg and beat again until combined. Press into the prepared tin. Brush the top with water and sprinkle over the granulated sugar.
- Bake for 30-35 mins. Leave to cool slightly in the tin for 5 mins before slicing into squares and transferring to a wire rack to cool completely.
Nutrition Facts : Calories 311 calories, Fat 15 grams fat, SaturatedFat 9 grams saturated fat, Carbohydrate 38 grams carbohydrates, Sugar 21 grams sugar, Fiber 1 grams fiber, Protein 4 grams protein, Sodium 0.2 milligram of sodium
CHOCOLATE COOKIE CRUNCH BARS
Marshmallow creme, chocolate chunks, walnuts and chopped chocolate sandwich cookies are baked over a cookie crumb crust for luscious bar cookies.
Provided by My Food and Family
Categories Recipes
Time 30m
Yield Makes 20 servings, one bar each.
Number Of Ingredients 5
Steps:
- Preheat oven to 350°F. Coarsely chop 8 of the cookies; set aside. Finely crush remaining 26 cookies; mix with butter. Press crumb mixture firmly onto bottom of greased 9-inch square baking pan.
- Top crust evenly with dollops of marshmallow creme, leaving 1/2-inch border around all sides. Sprinkle with chopped chocolate, walnuts and chopped cookies; press lightly into crust.
- Bake 15 min. or until marshmallow creme just begins to brown. Cool completely in pan on wire rack before cutting into bars to serve.
Nutrition Facts : Calories 180, Fat 9 g, SaturatedFat 3 g, TransFat 0 g, Cholesterol 5 mg, Sodium 140 mg, Carbohydrate 0 g, Fiber 1 g, Sugar 0 g, Protein 1 g
CHOCOLATE PEANUT BUTTER CRUNCH COOKIES
Provided by Food Network
Time 23m
Yield 5 dozen cookies
Number Of Ingredients 15
Steps:
- HEAT oven to 375 degrees F. Coat cookie sheets with no-stick cooking spray.
- BEAT shortening, brown sugar, granulated sugar, peanut butter, eggs and vanilla in large bowl on medium speed of electric mixer until well blended. Combine oats, flour, baking soda, baking powder and salt in small bowl. Gradually mix into shortening mixture at low speed just until blended. Cover and chill 30 minutes.
- STIR in chocolate chips and candy bars. Drop by heaping teaspoonfuls 2 inches apart onto prepared cookie sheets. Bake 8 minutes or until lightly browned. Cool 2 minutes. Remove to wire racks to cool completely.
- *Butterfinger candy bars were used in recipe testing.
CHOCOLATE CHIP CRUNCH COOKIES
Make and share this Chocolate Chip Crunch Cookies recipe from Food.com.
Provided by HSingARMYmom
Categories Dessert
Time 28m
Yield 6-8 dozen cookies, 12 serving(s)
Number Of Ingredients 10
Steps:
- Preheat oven to 375 degrees.
- Cream together butter and both sugars till light and fluffy.
- Add eggs, mixing well after each addition.
- Add baking soda, salt and vanilla.
- Slowly add flour and corn flakes.
- After everything else is throughly combined, add chocolate chips.
- Form into 1-2 tablespoons sized balls, 12 cookie balls to a standard cookie sheet.
- Bake for 8 - 10 minutes or till lightly golden on the edges. Let cool on the cookie sheet till cookie begins to set up some then transfer to cooling racks.
Nutrition Facts : Calories 462.6, Fat 20.6, SaturatedFat 12.5, Cholesterol 71.7, Sodium 591.6, Carbohydrate 67.7, Fiber 1.6, Sugar 42.7, Protein 4.8
CHOCOLATE CRUNCH COOKIES
This is from the Fall edition of Food and Drink, the wonderful free magazine we get at the LCBO in Ontario. I made these on the weekend as we had a bunch of people here to reroof our house and they were a big hit.
Provided by Jan in Lanark
Categories Drop Cookies
Time 25m
Yield 30-35 cookies
Number Of Ingredients 13
Steps:
- Preheat oven to 350°F.
- Mix butter, sugars, eggs and vanilla together in a large bowl until well blended. I just did this with a wooden spoon rather than a mixer.
- Blend flour, baking powder, baking soda and salt together and add to the bowl, then oats, Rice Krispies, chocolate chips and pecans. Stir well.
- Drop batter on parchment covered baking sheets in mounds of about 3 T., 3 inches apart, and flatten well with your hand.
- Bake for about 10 minutes until pale gold and let rest on sheets for a few minutes before removing to a cooling rack.
Nutrition Facts : Calories 271, Fat 14.2, SaturatedFat 7.7, Cholesterol 38.5, Sodium 223.5, Carbohydrate 34.3, Fiber 2, Sugar 18.6, Protein 3.8
CRUNCHY CHOCOLATE CHIP COOKIES
Very easy and quick recipe for the best addictive chocolate chip cookies using brown sugar.
Provided by jessica_k
Time 45m
Yield Makes Cookies
Number Of Ingredients 11
Steps:
- Preheat the oven 240C/gas for 10-15 minutes.
- Put the melted butter with the brown and white sugar in a bowl and mix with an electric mixer until fluffy.
- Add in the eggs (mixing after each) and the vanilla. Don't over mix.
- Add in the Salt, Baking Powder, and Flour. Mix gently with the electric mixer until you get your cookie dough.
- Add in the chocolate chips and mix them with the dough with a tablespoon.
- Shape the cookies flat on a greased tin (use corn oil or butter).
- Put the cookies in the oven 240C for 2 minutes then on 160C for 20-25 minutes. Remove and let them cool for 30 minutes to get best results.
DOUBLE CHOCOLATE CHIP CRUNCH COOKIES
These rich double chocolate chip cookies are full of white chocolate chips, semi-sweet chocolate chips, and Nestle chocolate crunch bits!
Provided by Michelle
Categories Dessert
Time 35m
Number Of Ingredients 13
Steps:
- Preheat oven to 350 degrees and line a cookie sheet with parchment paper.
- In a large bowl, beat butter until light and fluffy, about 1 minute. Add in both granulated and brown sugars, beating until well combined.
- Add in the egg and vanilla extract, and beat until combined.
- Add in salt, espresso powder, and baking soda; mix until combined.
- In a separate bowl, mix flour and cocoa powder together. Slowly incorporate the dry ingredients into the wet ingredients, mixing until combined.
- Add in white chocolate chips, semi-sweet chocolate chips and Buncha Crunch Baking Bits; mix until combined.
- With a medium cookie scoop (about 2 Tbsp of dough per cookie), scoop the dough and spread evenly on the cookie sheets, about 2 inches apart.
- Bake for 14-15 minutes, or until cookies are done.
- Enjoy!
CHOCOLATE CHIP CRUNCH COOKIES
This recipe comes from the book "Chocolate Chip Cookie Murder" by Joanne Fluke. I read the book while on vacation and would like to give the book to my Used Media Swap partner. I'm copying the recipe here so I can try the cookies someday. If you try the recipe before I get a chance, please leave a review to let me know if they are good. ps. the book was fun to read. (one more note: I guessed at the number of servings, not quite sure how many cookies this recipe makes.
Provided by QueenBee49444
Categories Dessert
Time 22m
Yield 36 cookies, 36 serving(s)
Number Of Ingredients 10
Steps:
- Melt butter,
- add the sugars and stir.
- Add soda, salt, vanilla, and beaten eggs.
- Preheat oven to 375 degrees F (rack in middle position).
- Grease cookie sheet.
- Mix well.
- Add flour and stir it inches.
- Add crushed corn flakes & chocolate chips.
- Mix it all thoroughly.
- Form dough into walnut-sized balls with your fingers.
- Place on a greased cookie sheet (12 to a standard sheet).
- Press balls down with a floured or greased fork - in a criss-crossed pattern.
- Bake at 375 degrees for 10 minutes.
- Cool on cookie sheet for 2 minutes then.
- remove to a wire rack until completely cool. (This is important-the rack makes them crisp.).
Nutrition Facts : Calories 154.2, Fat 6.9, SaturatedFat 4.2, Cholesterol 23.9, Sodium 197.2, Carbohydrate 22.6, Fiber 0.6, Sugar 14.2, Protein 1.6
BUTTER TOFFEE CHOCOLATE CHIP CRUNCH COOKIES
Provided by Food Network
Time 27m
Yield 4 dozen cookies
Number Of Ingredients 13
Steps:
- HEAT oven to 350°F. Spray baking sheets with no-stick cooking spray.
- COMBINE brown sugar, shortening, egg, milk, salt, baking soda and vanilla; beat at medium speed until well blended.
- ADD flour gradually at low speed. Beat until well blended. Stir in nuts, chocolate chips and toffee baking bits.
- DROP by level measuring tablespoonfuls 2 inches apart onto prepared baking sheets.
- BAKE 10 to 12 minutes or until light golden brown. Cool 2 minutes on baking sheets; transfer to cooling rack to cool completely.
CHOCOLATE CRUNCH COOKIES
Chocolate and peanut butter is such a good combination that they even have that heavenly candybar that we all love. This cookie recipe does not require any baking, just a little heating of the burners. They are so good and a wonderful treat to take to work or school...Hope you enjoy
Provided by Linda Griffith
Categories Cookies
Time 35m
Number Of Ingredients 8
Steps:
- 1. In a four quart saucepan, add the butter, sugar, evaporated milk and the cocoa. Mix thoroughly and bring to a rolling boil. Let boil for one minute without stirring. Remove from heat
- 2. Stir in peanut butter, rice crispy cereal, oats and vanilla
- 3. Mix well and drop by rounded Tablespoon onto waxed paper or parchment paper. Let cool completely before digging in.
CHOCOLATE PEPPERMINT CRUNCH COOKIES
These are unbelievably easy and so tasty. The perfect addition to your holiday baking repertoire. I use Nabisco Famous Chocolate Wafer Cookies. Instead of almond bark, you could also use melted white chocolate.
Provided by eawilson
Categories Dessert
Time 20m
Yield 48 serving(s)
Number Of Ingredients 3
Steps:
- Using a double boiler melt the almond bark.
- Meanwhile, use a food processor to crush the candies or candy canes.* Place the crushed candy onto a plate or shallow bowl.
- Dip the top of each wafer cookie into the almond bark or white chocolate.
- Immediately dip the top of the cookie into the crushed candies.
- Place the cookie on a waxed paper lined baking sheet. Allow to set.
- Store in an air-tight container for several days.
- *If you do not have a food processor, place the candies in a plastic bag and crush with a rolling pin.
Nutrition Facts : Calories 23, Fat 0.8, SaturatedFat 0.2, Cholesterol 0.1, Sodium 30.8, Carbohydrate 3.9, Fiber 0.2, Sugar 1.6, Protein 0.3
EASY CHOCOLATE CRUNCH COOKIES.
Make and share this Easy chocolate crunch cookies. recipe from Food.com.
Provided by Madejyalook
Categories Drop Cookies
Time 18m
Yield 1-8 Cookies
Number Of Ingredients 2
Steps:
- Melt chocolate chips.
- Stir in cheerios.
- Put blobs of chocolate cheerios onto wax paper.
- Refrigerate until chocolate is hard.
- Pick up cookie.
- Open mouth.
- Put cookie in mouth.
- Bite down.
- Chew.
- Swallow.
- Repeat steps 5-10.
Nutrition Facts :
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