Corny Chocolate Crunch Food

CRUNCHY CHOCOLATE CLUSTERS

Steps:

• Place pretzels, raisins and pine nuts in a bowl. In a microwave, melt chocolate chips; stir until smooth. Stir in coffee granules, cinnamon and sour cream. To rewarm, microwave in additional 5- to 10-second intervals. Add to pretzel mixture; toss until combined., Drop mixture by heaping tablespoonfuls onto a waxed paper-lined baking sheet. Sprinkle with salt., Refrigerate until set, about 10 minutes. Store in an airtight container in the refrigerator.

GRANNY'S CHOCOLATE CRUNCH

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.

CHOCOLATE CRUNCH BARS

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.

CORNY CHOCOLATE CRUNCH

Steps:

• 1. In a large bowl, combine the popcorn, cereal and corn chips; set aside. In a microwave, melt the butterscotch chips and the candy coating; stir until smooth. 2. Pour over popcorn mixture and toss to coat. Spread into two greased 15"x10"x1" baking pans. When cool enough to handle, break into pieces.

CRUNCHY CHOCOLATE TREATS

Steps:

• In a large, deep saucepan, melt butter over low heat, about 4 minutes. Add mini marshmallows and cook, stirring, until melted, 6 to 8 minutes.
• Add chocolate and cook, stirring, until melted, 2 to 4 minutes. Remove from heat. Quickly fold in rice cereal and peanut-butter chips until evenly distributed.
• Coat a 1/4-cup dry measuring cup with nonstick cooking spray; scoop mixture onto waxed paper, forming clusters. Let set, about 10 minutes.

CHOCOLATE CRUNCH

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.

CHOCOLATE CRUNCH BARK RECIPE BY TASTY

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!

CORNY CHOCOLATE CRUNCH

Steps:

• In a large bowl, combine popcorn, cereal and corn chips; set aside.
• don't eat yet!
• In a saucepan over medium-low heat, melt butterscotch chips and candy coating; stir until smooth.
• Pour over popcorn mixture and toss to coat.
• Spread into two greased 15 x 10-inch baking pans.
• When cool enough to handle, break into pieces.
• Yields about 5 quarts.