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 CRUNCH RECIPE
An easy to follow recipe for the school lunch classic: chocolate crunch. Sprinkled generously with granulated sugar - yum!
Provided by hintofhelen
Time 25m
Number Of Ingredients 4
Steps:
- Preheat oven to 180C
- Mix the flour, sugar and cocoa in a large mixing bowl
- Melt the butter until runny (either in microwave or in a pan)
- Pour the melted butter into the flour mixture and mix to a crumble
- Butter a deep-sided tin, then tip the crumble mixture into it
- Use your hands or a spatula to press the crumble down to form a flat, dense cake
- Bake in the oven for 20 minutes
- Remove from the oven and sprinkle with more granulated sugar
- Allow to cool for 1 minute if you like them warm and soft, otherwise allow to fully cool for a 'crunch'
Nutrition Facts : Calories 289 calories, Carbohydrate 47.8 grams carbohydrates, Cholesterol 27 milligrams cholesterol, Fat 11.3 grams fat, Fiber 2.7 grams fiber, Protein 3.9 grams protein, SaturatedFat 7 grams saturated fat, Sodium 74 grams sodium, Sugar 25.2 grams sugar
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
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.
CHOCOLATE CHIPPY CRUNCH SOUFFLE
Steps:
- Preheat the oven to 350 degrees .
- Lightly coat the inside of each souffle cup with the butter. Sprinkle the inside of each cup with 1 1/2 teaspoons granulated sugar. Set aside until needed. Heat 1-inch of water in the bottom half of a double boiler over medium heat. Place the semisweet and unsweetened chocolate in the top half of the double boiler. Tightly cover the top with plastic wrap. Heat for 6 to 8 minutes. Remove from the heat and stir until smooth. Transfer the chocolate to a large stainless steel bowl. Use a whisk to stir in the egg yolks and heavy cream until thoroughly combined. Set aside.
- Place the egg whites on the bowl of an electric mixer fitted with a balloon whip. Whisk on high until soft peaks form, about 1 minute. Add the remaining sugar and continue to whisk on high until stiff peaks form, about 45 to 50 seconds. Remove the bowl from the mixer. Use a rubber spatula to fold about 1/4 of the whipped egg whites into the melted chocolate mixture, then fold in the remaining egg whites. Evenly divide the souffle mixture into the prepared souffle cups (about 4 heaping tablespoons), filling them to 1/2-inch below the rim of the cup. Evenly divide and sprinkle the cookie pieces and chocolate chips over the tops of the souffle mixture.
- Place the souffles on the center shelf of the preheated oven. Bake until a toothpick inserted in the center comes out clean, about 22 to 26 minutes. Remove from the oven and serve immediately.
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 'CANDY'
Make Chocolate Crunch Candy in a flash with this easy recipe. These Chocolate Crunch Candy treats require just two ingredients, chocolate and cornflakes, and are ready in just 15 minutes!
Provided by My Food and Family
Categories Home
Time 15m
Yield 12 servings, 2 candies each
Number Of Ingredients 2
Steps:
- Microwave chocolate in large microwaveable bowl on HIGH 2 min. or until chocolate is almost melted, stirring after 1 min.; stir until completely melted.
- Add cornflakes; stir gently until evenly coated.
- Drop by spoonfuls into 24 mounds on parchment-covered baking sheet. Let stand at room temperature until firm.
Nutrition Facts : Calories 190, Fat 11 g, SaturatedFat 7 g, TransFat 0 g, Cholesterol 0 mg, Sodium 55 mg, Carbohydrate 21 g, Fiber 4 g, Sugar 10 g, Protein 3 g
CHOCOLATE CRUNCH BROWNIES
A close girlfriend's mom used to own a coffee shop and sold these brownies. They were so delicious! I asked her for the recipe and every time I serve them I get rave reviews. Everyone knows you can't go wrong with peanut butter and chocolate!
Provided by kylann
Categories Desserts Cookies Brownie Recipes Chocolate Brownie Recipes
Time 1h35m
Yield 24
Number Of Ingredients 11
Steps:
- Preheat the oven to 350 degrees F (175 degrees C). Grease a 9x13-inch baking pan.
- Beat sugar and butter with an electric mixer until fluffy. Beat in eggs and vanilla.
- Mix flour, cocoa powder, and baking powder together in a small bowl. Add to the egg mixture, beating until smooth. Spread batter into the prepared pan.
- Bake in the preheated oven until set, about 15 minutes. Remove from the oven and top with marshmallows. Continue baking for 3 minutes. Allow to cool.
- Meanwhile, melt butter peanut butter and chocolate chips in a small saucepan over low heat. Stir until smooth. Fold in rice cereal. Spread over the marshmallow later. Refrigerate until firm enough to slice, 1 to 2 hours.
Nutrition Facts : Calories 197.8 calories, Carbohydrate 21 g, Cholesterol 25.7 mg, Fat 11.9 g, Fiber 1.3 g, Protein 4.2 g, SaturatedFat 5 g, Sodium 107 mg, Sugar 13.6 g
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!
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