GRANNY'S CHOCOLATE CRUNCH
Somehow, her recipes always are better than everyone else's. I have no idea why, but they just taste so good
Provided by Perfect Pixie
Categories Candy
Time 25m
Yield 16 serving(s)
Number Of Ingredients 8
Steps:
- Mix dry ingredients and pour melted butter over them.
- Blend well and press into shallow sponge roll tray.
- Bake in slow oven at 350°F for 1/2 an hour or 375°F for 20 minutes.
- Ice with chocolate icing while hot.
- Cut while still warm.
Nutrition Facts : Calories 193.6, Fat 12.2, SaturatedFat 8.5, Cholesterol 22.9, Sodium 126.7, Carbohydrate 20.9, Fiber 1.4, Sugar 10.1, Protein 1.7
CHOCOLATE CRUNCH (COOKING LIGHT)
This granola is satisfying on it's own or sprinkled over yogurt, fresh fruit, or ice cream. Store in an airtight container for up to one week, or freeze for up to one month.
Provided by Wabashriver1
Categories Breakfast
Time 40m
Yield 8 cups, 16 serving(s)
Number Of Ingredients 12
Steps:
- Preheat oven to 3oo degrees.
- Cover a jelly roll pan with parchment paper. Coat parchment paper with cooking spray.
- Combine oats, rice cereal, brown sugar, chopped pecans, salt and ground cinnamon in a large bowl.
- Combine honey and canola oil in a small saucepan over low heat; cook 2 minutes or until warm. Remove from heat. Add vanilla and chocolate; stir with a whisk until smooth. Pour chocolate mixture over oat mixture. Lightly coat hands with cooking spray. Gently mix chocolate mixture and oat mixture until combined. Spread oat mixture onto prepared jelly-roll pan. Bake at 300 degrees for 20 minutes, stirring after 10 minutes. Cool completely on pan; stir in cranberries.
Nutrition Facts : Calories 195.8, Fat 5.4, SaturatedFat 0.6, Sodium 88.8, Carbohydrate 32.8, Fiber 3.5, Sugar 11.4, Protein 5.3
BLACKOUT CAKE WITH CHOCOLATE CRUNCH
Provided by Food Network Kitchen
Categories dessert
Time 4h
Yield 8 to 10 servings
Number Of Ingredients 18
Steps:
- Make the cake: Preheat the oven to 350 degrees F. Butter two 8-by-2-inch-round cake pans and dust with flour, tapping out the excess. Combine the chocolate, milk and 1/2 cup water in a microwave-safe bowl. Microwave in 30-second intervals, stirring, until the chocolate is melted; whisk until smooth, then let cool. Meanwhile, sift the flour, cocoa powder, baking powder, baking soda and salt into a large bowl; set aside.
- Beat the butter in a large bowl with a mixer on medium speed until creamy, about 4 minutes. Add the vegetable oil, brown sugar, granulated sugar and vanilla; beat until fluffy, about 4 more minutes. Add the eggs, one at a time, beating until incorporated. Reduce the mixer speed to low and add the flour mixture in three batches, alternating with the melted chocolate mixture; beat until just incorporated.
- Divide the batter between the prepared pans and smooth the tops. Bake until a toothpick inserted into the centers comes out clean, 45 to 50 minutes. Let cool 20 minutes in the pans, then run a knife around the edges and invert onto a rack to cool completely.
- Reheat the oven to 350 degrees F. Line a rimmed baking sheet with foil. Using a long serrated knife, cut each cake in half crosswise to make 4 layers. Crumble one of the layers into small pieces on the baking sheet. Bake until dry, about 20 minutes; let cool completely. Cover with parchment paper and crush with the bottom of a saucepan to make coarse crumbs; set aside.
- Make the frosting: Combine the chocolate, corn syrup and 1/2 cup hot water in a large heatproof bowl set over a pot of simmering water; stir until melted, about 5 minutes. Remove the bowl from the pot and let cool 10 minutes. Transfer to a stand mixer fitted with the whisk attachment and start beating on high speed; beat in the vanilla, then the butter, 1 tablespoon at a time, until fluffy. Gradually add the confectioners' sugar and beat until creamy. Refrigerate, stirring occasionally, until thick enough to spread, about 10 minutes. (If the frosting is too thick, microwave in 10-second intervals for up to 30 seconds to soften.)
- Put one cake layer on a platter; spread 1 heaping cup frosting on top. Add another cake layer, more frosting and the last cake layer. Cover the top and sides with the remaining frosting. Press the reserved cake crumbs all over the cake.
OLD-FASHIONED BUTTER CRUNCH
Provided by Food Network
Time 1h
Number Of Ingredients 8
Steps:
- To make the butter crunch mixture, melt the butter in a saucepan. Remove from heat and stir in sugar, corn syrup, and water. Cook, stirring occasionally, until the mixture reaches 300 degrees on a candy thermometer. Remove from heat, stir in almonds, and pour out into prepared pan, spreading the mixture with the back of a spoon to fill the pan. Before the butter crunch hardens, but when it is firm enough to handle, turn it out onto a large parchment-covered cutting board and peel away the foil. Allow the butter crunch to cool completely. To finish the butter crunch, wipe the top surface of the candy with a damp paper towel to remove excess butter and allow to dry a few minutes. Have another cutting board or the back of a jelly-roll pan ready to turn the candy over onto. Use a small offset metal icing spatula to spread half the tempered chocolate quickly over the butter crunch. Scatter half the chopped almonds over the chocolate. Cover this finished surface with a piece of parchment paper or foil and place another cutting board or the back of a large jelly-roll pan. Remove top board and paper and quickly spread with remaining tempered chocolate and scatter on remaining almonds (it isn't necessary to wipe the second side because it wasn't against a buttered surface). Refrigerate for 20 minutes to set chocolate. Break the butter crunch into 2-inch pieces. Store candy in a tin or plastic container with a tight-fitting cover and keep at a cool room temperature for up to a week.
CHOCOLATE CRUNCH
This was tried and not forgotten at a friends house - also most of the ingredients are what you might have around the house, simple and delish!
Provided by Ozzy5223
Categories Dessert
Time 25m
Yield 12 serving(s)
Number Of Ingredients 6
Steps:
- Melt syrup, margarine (or butter) and sugar in a saucepan.
- Add cocoa powder and mix in well.
- Remove from heat and stir in biscuits.
- Press into a square or oblong tin and leave to chill in the fridge.
- Meanwhile melt the chocolate in a pan and spread as generously as you want over the biscuit base.
- Leave for at least 4 hours in the fridge before cutting into squares.
CHOCOLATE CRUNCH BARK RECIPE BY TASTY
Here's what you need: soda crackers, butter, light brown sugar, semi-sweet chocolate chips, pecan
Provided by Katie Aubin
Categories Desserts
Yield 15 servings
Number Of Ingredients 5
Steps:
- Preheat oven to 350°F (175°C).
- Place crackers on a greased, parchment paper-lined baking sheet so that the entire surface is covered.
- In a saucepan, melt butter on low heat. Once melted, add brown sugar and turn heat to medium. Continue stirring until boiling, then boil for 3 minutes.
- Pour the caramel over the crackers, spreading evenly with a spatula.
- Bake for 5 minutes.
- Pour the chocolate chips over the crackers and cover with tin foil for 3 minutes.
- Remove the foil and spread the softened chocolate over the top evenly.
- Sprinkle with pecans, cover with foil, and freeze for 1 hour.
- Break the bark up into pieces.
- Enjoy!
Nutrition Facts : Calories 316 calories, Carbohydrate 30 grams, Fat 22 grams, Fiber 2 grams, Protein 2 grams, Sugar 18 grams
CHOCOLATE CRUNCH
A simple and easy recipe that will have the chocolate lovers going back for more.
Provided by ellamay
Time 25m
Yield Makes Slices
Number Of Ingredients 0
Steps:
- For this Chocolate fridge cake i use a silicone baking tin. This makes it a lot easier to remove at the end. If using a normal tin adding some cling film to the tin may make things easier.
- Melt the 50g butter for biscuit base. Whilst cooling blend with mixer the Digestive Biscuits until resembles breadcrumbs. Mix the butter with biscuits and press into a tin. Place in fridge to set.
- Put the 250g Milk Chocolate, Butter and Golden syrup into a bowl over pan of simmering water. Heat until melted and combined. Take off the heat and allow to cool for awhile.
- Whilst chocolate mix is cooling break up Hob Nob biscuits into small pieces. Cut the Milky Way and Crunchie bars into pieces. Once the Chocolate mixture has cooled add biscuits and chocolate bars together, mix until throughly combined.
- Take the biscuit base out of the fridge ensuring it has fully set. Empty the chocolate mix over the base and spread evenly. Return to the fridge for approx an hour or until fully set.
- If chosen to add extra topping melt the chosen chocolate down by using bowl over saucepan or in microwave. Once melted pour over the set cake in fridge and return until the last layer has set also.
- Once top has hardened remove from fridge and cut into slices.
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
ORANGE CHOCOLATE CRUNCH
Make and share this Orange Chocolate Crunch recipe from Food.com.
Provided by Theresa Thunderbird
Categories Dessert
Time 1h15m
Yield 1 cake, 6-8 serving(s)
Number Of Ingredients 13
Steps:
- Preheat oven to 350.
- Peel and section oranges.
- Cut sections into small pieces.
- Combine the orange pieces and orange juice.
- Beat eggs and add oranges,vanilla and almond extract.
- Mix well.
- Sift dry ingredients together and add all at once.
- Pour into a greased and floured 9 by 13 inch pan.
- Combine the brown sugar,chocolate chips and nuts.
- Sprinkle on top of the cake.
- Bake at 350 degrees for 45-50 min.
Nutrition Facts : Calories 653, Fat 23.3, SaturatedFat 6.8, Cholesterol 70.5, Sodium 394.2, Carbohydrate 107.9, Fiber 5.4, Sugar 74.6, Protein 10.6
CHOCOLATE CRUNCH BARS
A little melting, stirring and chilling and you've got a chocolatey treat to enjoy with a cuppa. The kids can help, too
Provided by Sara Buenfeld
Categories Afternoon tea, Treat
Time 25m
Yield Cuts into 12
Number Of Ingredients 6
Steps:
- Gently melt the butter, chocolate and syrup in a pan over a low heat, stirring frequently until smooth, then cool for about 10 mins.
- Stir the biscuits and sweets into the pan until well mixed, then pour into a 17cm square tin lined with foil and spread the mixture to roughly level it. Chill until hard, then cut into fingers.
Nutrition Facts : Calories 294 calories, Fat 15 grams fat, SaturatedFat 9 grams saturated fat, Carbohydrate 39 grams carbohydrates, Sugar 31 grams sugar, Protein 2 grams protein, Sodium 0.29 milligram of sodium
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
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- Combine oats, rice cereal, brown sugar, chopped pecans, salt, and ground cinnamon in a large bowl.
- Combine honey and canola oil in a small saucepan over low heat; cook 2 minutes or until warm. Remove from heat. Add vanilla and chocolate; stir with a whisk until smooth. Pour chocolate mixture over oat mixture. Lightly coat hands with cooking spray. Gently mix chocolate mixture and oat mixture until combined. Spread oat mixture onto prepared jelly-roll pan. Bake at 300° for 20 minutes, stirring after 10 minutes. Cool completely on pan; stir in cranberries.
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