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
OLD-TIME BUTTER CRUNCH CANDY
Both my children and my grandchildren say the season wouldn't be the same without the big tray of candies and cookies I prepare. This one's the most popular part of that collection. We love the nutty pieces draped in chocolate. -Mildred Duffy, Bella Vista, Arkansas
Provided by Taste of Home
Categories Desserts
Time 40m
Yield about 2 pounds.
Number Of Ingredients 6
Steps:
- Line a 13x9-in. pan with foil; set aside. Using part of the butter, grease the sides of a large heavy saucepan. Add remaining butter to saucepan; melt over low heat. Add sugar, corn syrup and water. Cook and stir over medium heat until a candy thermometer reads 300° (hard-crack stage). , Remove from the heat and stir in almonds. Quickly pour into the prepared pan, spreading to cover bottom of pan. Cool completely. Carefully invert pan to remove candy in 1 piece; remove foil. , Melt half of the chocolate in a double boiler or microwave-safe bowl; spread over top of candy. Let cool. Turn candy over and repeat with remaining chocolate; cool. Break into 2-in. pieces. Store in an airtight container.
Nutrition Facts : Calories 375 calories, Fat 26g fat (12g saturated fat), Cholesterol 35mg cholesterol, Sodium 137mg sodium, Carbohydrate 34g carbohydrate (29g sugars, Fiber 3g fiber), Protein 5g protein.
CHOCOLATE MACADAMIA CRUNCH CANDY
This is rich, sweet and crunchy. Even though I am not a dessert person, I like to have a little something sweet to serve to guests after a meal. These little candies were perfect as each guest can take as little (or as much) as they wish. From Taste of Home's 2003 Brand Name Recipe cookbook.
Provided by KeyWee
Categories Candy
Time 20m
Yield 1 1/2 pounds
Number Of Ingredients 6
Steps:
- Line a 9" square pan with foil, extending foil over edges of pan.
- Butter foil.
- Cover bottom of pan with chocolate chips.
- In a large skillet, combine both nuts, butter, sugar, and corn syrup.
- Cook over low heat, stirring constantly, until butter is melted and sugar is dissolved.
- Increase heat to medium, continue to cook and stir, until mixture begins to cling together and turns golden brown.
- Pour mixture over chocolate chips in pan and spread evenly.
- Cool and then refrigerate until chocolate is firm.
- Remove from pan and peel off foil.
- Break into pieces to serve.
- Store tightly covered in a cool place.
Nutrition Facts : Calories 2829.4, Fat 211.4, SaturatedFat 92.9, Cholesterol 162.7, Sodium 1094.6, Carbohydrate 261.6, Fiber 20.6, Sugar 202.8, Protein 25.8
20 EASY CHOCOLATE CANDIES
Steps:
- Select your favorite recipe.
- Organize all the required ingredients.
- Prep a chocolate candy in 30 minutes or less!
Nutrition Facts :
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
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