CRUNCHY PART OF A CADBURY'S CRUNCHIE BAR
Cadbury's Crunchie Bars are one of my favorite candy bars. They are also my dentist's favorite candy bar, because if I eat enough of these I keep him in business. This is a Nigella Lawson recipe, from her book How to Be a Domestic Goddess. She calls it cinder toffee, but for me it will always be the crunchy part of the Crunchy Bar.
Provided by Mirj2338
Categories Candy
Time 10m
Yield 16 serving(s)
Number Of Ingredients 3
Steps:
- Grease an 8 inch square pan with butter.
- Off the heat (that means on the counter), mix the sugar and the syrup in a heavy-bottomed saucepan (use a pretty big saucepan, you'll thank me later).
- Now put the pan over a medium to low heat and simmer for 3-4 minutes (Nigella bases this on using an 8-inch diameter saucepan).
- The mixture is ready to come off the heat when it's a thick, bubbling bunch of gook, the color of light sand and no darker -- don't let it get any darker than that, or you'll end up with burnt and smelly sugar goop!
- Take the stuff off the heat and quickly whisk in the baking soda.
- Watch the caramel foam up like something out of a sci-fi film (this is the part where you thank me for telling you to use a large pot).
- Pour the foamy stuff into the pan and leave it to set.
- This will take several hours.
- Be patient.
- You can try and cut it into squares, but it will be a fruitless task.
- Best bet is to just bash it into a bunch of different shaped pieces.
- This is good frustration therapy.
- You can dip the pieces into melted chocolate to make your own Cadbury's Crunchy bars, or you could fold splinters of this into either homemade or bought vanilla icecream for honeycomb ice cream.
Nutrition Facts : Calories 51.9, Sodium 238.2, Carbohydrate 13.6, Sugar 10.8
HOMEMADE CRUNCH BARS
Homemade Crunch Bars are an easy to make 3-ingredient recipe. If you love rich, chocolaty crisp candy bars, you will love this quick no-bake recipe.
Provided by Gina Kleinworth
Categories Dessert
Time 2h10m
Number Of Ingredients 3
Steps:
- Line an 8x8 pan with parchment paper & set aside.
- Combine the chocolate & coconut oil in a bowl & microwave on 30-second increments.
- Once it is completely melted & silky smooth, fold in your crisp cereal & stir until it is all coated.
- Spread it out in prepared pan & freeze for a couple of hours before cutting & serving.
HOMEMADE CRUNCHIE BARS
Homemade Crunchie Bars! A fun way to have Crunchie Bars - one of my favs - on hand, wherever in the world you may live.
Provided by Marie Porter
Categories Snack
Time 1h45m
Number Of Ingredients 6
Steps:
- Prepare a 9″ x 13″ cake pan with nonstick spray, or a light coating of vegetable oil or shortening. Set aside.
- In a LARGE pot (it will bubble up like mad as it cooks!), stir together sugar, corn syrup, and water. Attach a candy thermometer to the pan, making sure that it does not touch the bottom of the pan.
- Bring mixture to a boil, and allow to cook until temperature reaches 300 degrees F (hard crack stage). From the time mixture starts boiling to the time it reaches 300F, do not stir.
- Once mixture reaches 300F, remove from heat. Add vanilla and baking soda, beating to incorporate. The mixture will start foaming quite a bit when you add the baking soda (chemical reaction!), so using a LONG wooden spoon is a good idea. The sugar will be very hot, and will burn if you get any on your hand as you stir. Be very careful and work FAST. Continue beating the mixture until the foaming starts to slow down.
- Dump foaming mixture into greased cake pan, spreading it out as evenly as possible. Allow it to cool for 15-20 minutes.
- When the sponge toffee is starting to harden - but is still quite warm - use a serrated knife to score lines, about 1/4″- 1/2″ deep in the warm candy. These will be the shapes of your candy bars - I like to make them about 1.25″ x 3″, or so. Keep in mind that this is not an exact science, and you WILL have breakage in there.
- 20 minutes later, go back and re-score the lines you already made, gently cutting a little deeper than last time. Allow to cool completely.
- Once toffee is cooled all the way through, remove from pan and gently snap along your score lines. If you don't plan to dip them right away, be sure to store toffee in an airtight container - the sugar will attract water from the air, and the toffee can go soggy.
- In a large bowl, carefully melt your chocolate using whatever method you prefer. I like to use a glass bowl, nuking for 30 seconds at a time in the microwave, many swear by a double boiler. So long as you don't scorch it, it's all good.
- Using a fondue fork, candy dipping utensil, or (Clean!) fingers, gently dip each piece of sponge toffee, swirling around to coat fully. Allow excess chocolate to drip off before placing each piece on wax paper, parchment, or foil to harden.
- Enjoy!
Nutrition Facts : Calories 130 kcal, Carbohydrate 34 g, Protein 1 g, Fat 1 g, Sodium 336 mg, Sugar 34 g, ServingSize 1 serving
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
CRUNCHIES
These cookies are similar to Anzac biscuits, but are not as hard. They are very quick to make, and go down well with a cup of tea.
Provided by Kerry-Lee
Categories Desserts Cookies Bar Cookie Recipes
Yield 30
Number Of Ingredients 7
Steps:
- Boil butter or margarine and syrup together. Add soda. You should end up with a frothy mixture after soda is added. Stir in coconut, flour, sugar, and oats, and stir well. Press mixture lightly into a large baking tray.
- Bake at 350 degrees F (175 degrees C) for 15 minutes. Cool, and cut into bars.
Nutrition Facts : Calories 122 calories, Carbohydrate 15.3 g, Cholesterol 14.2 mg, Fat 6.5 g, Fiber 0.9 g, Protein 1.3 g, SaturatedFat 4.1 g, Sodium 87.9 mg, Sugar 7.8 g
CRUNCHIE BARS
These are SO easy to make. My mother use to make them every year. They are always a great at any party. People will never guess what is in them.
Provided by LynnL
Categories Candy
Time 42m
Yield 16 serving(s)
Number Of Ingredients 5
Steps:
- PREHEAT oven to 400°F Place crackers in a single layer on a foil-lined 15x10x1-inch baking pan.
- HEAT butter and sugar in saucepan on medium-high heat until butter is melted and mixture is well blended. Bring to boil; boil 3 minute without stirring. Spread over crackers.
- BAKE 7 minute Immediately sprinkle with chopped chocolate; let stand 5 minute Spread melted chocolate over top. Sprinkle with walnuts. Cool. Cut or break into pieces.
CRISPY-CRUNCHY BARS
Steps:
- Melt 3 tablespoons butter, 10 ounces marshmallows and 1/2 cup peanut butter (or other nut butter) in a large saucepan over low heat. Stir in 4 cups crisp brown cereal, 1 cup granola and 1 cup chopped almonds. Stir in 1/2 cup chocolate chips. Press into a buttered 9-inch square pan; let cool, then cut into bars.
- Copyright (c)2011 Food Network Magazine, LLC. Published by Hyperion. Available wherever books are sold. All Rights Reserved. Photograph courtesy of Antonis Achilleos.
CRUNCHIE BAR
and easy crunchie bar all the kids will love?
Provided by cooker4
Time 15m
Yield Makes Bars
Number Of Ingredients 0
Steps:
- First set out all the utensils, which includes:
- 2 pans,
- 1 glass bowls,
- 1 plastic tuppaware,
- some cling film,
- spatular,
- 2 wooden spoons,
- weighing scales,
- 1 wooden rolling pin,
- 1 large plate,
- 2 table spoons and
- 1 tea spoon.
- Secondly, measure out the caster sugar and the golden syrup, then add to a small pan and turn on the heat.
- While the sugar mixture is heating up, weigh out the chocolate and water then add to a glass bowl. Then use the double boiler method. (To make a double boiler, you have to put water in to a pan then let it boil. After that you add the bowl of chocolate and water.)
- While the water is boiling stir the sugar mixture until smooth and runny. By this point there should be no sugar grains in the pan. Then take off the heat and add biocarbanate of soda.A fizzing reaction should appear. Then put the cling film inside the tuppaware and gently, using the spatular scrape out all the mixture. Now leave to set.
- Return to the boiling water and place bowl on top of pan. This should instantly start to melt the chocolate. Now turn watere temperature down to a simmer heat (low). REMEMBER : keep the water on a low heat. If heat is high, chocolate starts to thicken.
- If chocolate starts to thicken, don't worry: just add another tablespoon of water to the chocolate. This should make it runny again.
- The sugar mixture should be hard. If not leave it to set for another 15 minutes. Next, carefully pull each side of the cling film up and this should ease the mixture up and out of the mould.
- Next, get out the rolling pin and hit the mixture so it will crack into pieces.
- Finally put the heat back on the chocolate so it's warm. Now dip the Crunchie pieces in to chocolate and lay flat on your large plate.
- Leave to cool and eat!
CRUNCHY GRANOLA BARS
I love those nature's valley crunchy granola bars and I also like those sweet and salty granola bars as well as fruit granola bars! But notice how you can't seem to get everything you want in a granola bar without sacrificing the healthy aspects. Anyhow, I adapted this recipe from one off a blog I stumbled across (http://katescreativekitchen.blogspot.com/2009/03/sweet-and-salty-granola-bars.html--she has other good recipes to offer also!).
Provided by Dulcet Kitchen
Categories Lunch/Snacks
Time 35m
Yield 1 bar, 20 serving(s)
Number Of Ingredients 12
Steps:
- To toast oats spread them on an ungreased cookie sheet and bake at 350F for 10-15 minutes or until just golden.
- Mix all ingredients.
- Firmly press into a cookie sheet or jellyroll pan lined with grease parchment paper.
- Bake at 350F for 15-20 minutes.
- Cool completely and cut.
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- Place the sugar and golden syrup into a pan and add 2 tbsp of water. Allow the sugar to dissolve on a low heat then bring to the boil until the sugar has reached the crack stage (156°C or 300°F on a sugar thermometer).
- When the toffee is hot enough, quickly tip in the bicarbonate of soda and stir throughly. It will instantly foam up but you need to make sure all the soda crystals have dissolved.
- Before it gets too hard, mark the honeycomb with an oiled knife to make it easier to break into your desired shape when hard.
- While the honeycomb is hardening, melt the chocolate on the hob or in the microwave and allow to cool. Gently break the honeycomb into bars and dunk into the cooled chocolate until completely covered.
- And your finished Crunchie bars are ready to be enjoyed! Where to next? See more amazing homemade versions of your favourite treats. More naughty chocolate recipes.
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