Chocolate Crunch Patties Recipes

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CHOCOLATE CRUNCH RECIPE



Chocolate Crunch Recipe image

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

300g Plain Flour
300g Granulated Sugar
80g Cocoa Powder
150g Butter (Vegan butter works great too!)

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



Chocolate crunch image

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

170g unsalted butter, melted, plus extra for the tin
1 tsp vanilla extract
170g caster sugar
225g self-raising flour
25g cocoa powder
1 large egg, beaten
2 tbsp granulated sugar

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 BARS



Chocolate Crunch Bars image

A deliciously creamy layer of milk chocolate loaded with crispy rice cereal. A 2-ingredient treat you'll want to make time and time again!

Provided by Marsha

Categories     No-Bake Recipes

Time 10m

Number Of Ingredients 2

18 oz (525g) chocolate (milk, dark, or semi-sweet)
2 cups (50g) Rice Krispies

Steps:

  • Line an 8x8-inch square baking pan with foil or parchment paper. Set aside.
  • Add the chocolate to a microwave-safe bowl, and heat in 30 second intervals, stirring after each one, until melted and smooth.
  • Add the Rice Krispies, and fold in until completely coated in chocolate.
  • Pour into the prepared pan and spread out evenly. Refrigerate for 1 - 2 hours until set. Slice into bars and serve cold or at room temperature.

Nutrition Facts : Calories 184 calories, Carbohydrate 22 grams carbohydrates, Cholesterol 7 milligrams cholesterol, Fat 10 grams fat, Fiber 1 grams fiber, Protein 3 grams protein, SaturatedFat 6 grams saturated fat, ServingSize 1 bar, Sodium 43 grams sodium, Sugar 17 grams sugar, TransFat 0 grams trans fat, UnsaturatedFat 3 grams unsaturated fat

CHOCOLATE CRUNCHIES



Chocolate Crunchies image

My mother made these candies when I was young, using my grandmother's recipe. Now my daughter enjoy making them...with delicious results.-Vanessa Pieper, E. Corinth, Vermont

Provided by Taste of Home

Categories     Desserts

Time 25m

Yield 2-1/2 dozen.

Number Of Ingredients 4

2 cups semisweet chocolate chips
2 cups butterscotch chips
1/2 teaspoon vanilla extract
3 cups chow mein noodles

Steps:

  • In the top of a double boiler over simmering water, melt chips and vanilla; stir until smooth. Fold in noodles. Drop by teaspoonfuls onto waxed paper. Chill.

Nutrition Facts :

FLORIDA CHOCOLATE-DIPPED COCONUT PATTIES



Florida Chocolate-Dipped Coconut Patties image

Provided by Food Network

Categories     dessert

Time 3h15m

Yield 18 pieces

Number Of Ingredients 7

1 1/4 cups confectioners' sugar
2 ounces (1/2 stick) unsalted butter, cut into small pieces
1 egg white
1/8 teaspoon salt
1 1/4 cups (5 ounces) unsweetened coconut, packed, plus additional for rolling patties
1 1/2 teaspoons vanilla extract
4 ounces semisweet or milk chocolate, cut into small pieces*

Steps:

  • Make the coconut filling: In a medium heatproof bowl set over a pan of simmering water, whisk together the confectioners' sugar, butter, egg white, and salt until very liquid and warm to the touch, about 10 minutes.
  • Remove from the heat and, with a spoon, stir in the coconut and vanilla until well combined. Cover with plastic wrap and refrigerate for 1 to 2 hours, up to overnight.
  • When ready to coat the coconut, in a small heatproof bowl set over a pan of simmering water melt the chocolate. When almost melted, turn off the heat and let the chocolate continue to melt completely, stirring occasionally. Keep the bowl over the warm water.
  • Form the balls: Line a small tray with parchment paper. Using a scant ounce of the coconut mixture, roll into a small ball and place on the parchment-lined tray. Repeat with the remaining mixture, forming 18 balls.
  • Arrange 18 paper or foil minicups on the tray. Place additional coconut in a shallow pan or bowl. Gently place 1 of the balls into the warm melted chocolate and, using 2 forks, roll the ball in the chocolate until well coated. Lift (do not pierce) the coated coconut ball with one of the forks, allowing some of the chocolate to drip back into the bowl. Roll in the additional grated coconut, if desired, and carefully place in 1 of the prepared cups. Repeat with the remaining coconut balls and melted chocolate. Refrigerate until the chocolate has hardened and use as desired.

NO BAKE CHOCOLATE PEANUT BUTTER CRUNCH BARS



No Bake Chocolate Peanut Butter Crunch Bars image

Make and share this No Bake Chocolate Peanut Butter Crunch Bars recipe from Food.com.

Provided by grandma2969

Categories     < 30 Mins

Time 30m

Yield 24 bars

Number Of Ingredients 8

1 cup smooth peanut butter
2/3 cup packed light brown sugar
1 tablespoon unsalted butter, cut into chunks
1/3 cup light corn syrup
4 1/2 cups corn flakes, coarsely crushed
3/4 cup sweetened flaked coconut
3/4 teaspoon vanilla extract
1 cup miniature semisweet chocolate chips

Steps:

  • Generously grease 13x9 baking pan or coat with nonstick spray.
  • In a large, heavy saucepan, thoroughly stir together the peanut butter, brown sugar, butter and corn syrup. Bring to a boil, over medium high heat and boil, stirring constantly for 1 minute. Remove from the heat.
  • Stir in corn flakes, 2/3 cup of the peanuts, the coconut, if using, and vanilla until evenly incorporated. Turn out the mixture into the baking pan, spreading to the edges.
  • Immediately sprinkle the chocolate mini morsels over the top, let stand until they melt. Using a table knife, spread the melted chocolate evenly over the top.Sprinkle the remaining 1/3 cup of peanuts over the chocolate.
  • Refrigerate until the chocolate completely sets, about 30 minutes.or freeze 15 minutes to speed chilling. Using a large, sharp knife, cut into 24 bars.
  • Store in an air tight container for up to 1 week for freeze up to 1 month.

Nutrition Facts : Calories 172.3, Fat 9.1, SaturatedFat 3.6, Cholesterol 1.3, Sodium 101.1, Carbohydrate 22.2, Fiber 1.3, Sugar 13.9, Protein 3.4

CHOCOLATE COW PATTIES



Chocolate Cow Patties image

One of my students shared this recipe with me.

Provided by Georgane Vann

Categories     Other Snacks

Time 2h15m

Number Of Ingredients 13

2 1/4 c ap flour
1/2 c cocoa powder unsweetened
1 tsp baking powder
1/4 tsp salt
1 c softened butter
1 1/2 c sugar
1 tsp vanilla extract
1 egg
1-12` oz milk chocolate chips or semi sweet
1-12 oz vanilla or white chocolate chips* optional
1 c broken nuts, ... pecans or walnuts. possibly macadamia
confectioners' sugar
pretty paper doily

Steps:

  • 1. Mix flour, cocoa, baking soda, and salt; set aside
  • 2. Cream butter well. Gradually beat in sugar until mixture is light and fluffy. Beat in egg and vanilla until well blended.
  • 3. Stir in chocolate and nuts, gradually stir in flour mixture until well-blended, chill dough for 30 minutes or until firm enough to handle.
  • 4. Shape into 18 balls using about ¼ cup dough for each. Place 4 inches apart on lightly greased cookie sheet; flatten to 3 & ½ inch diameter. Bake on middle rack in preheated 350º oven15 minutes or until medium firm to touch. Cool on sheet until firm; Remove to racks to cool completely.
  • 5. To decorate, place a lacy doily on cookie; dust with confectioners sugar stirred through a strainer; remove doily. Store cookies lightly covered with waxed paper between layers. Makes 18. it is a very stiff dough

CUBAN LUNCH CANDIES



Cuban Lunch Candies image

I'm not sure where the name comes from, but these little treats are a snap to make and look really good on a Christmas sweets platter. I got the recipe from my friend Melanie, who brought these to my Christmas baking exchange. Cook time is chill time.

Provided by Pamela

Categories     Candy

Time 20m

Yield 80 pieces

Number Of Ingredients 5

2 cups peanut butter chips
2 cups butterscotch chips
2 cups chocolate chips
1 1/2 cups crushed ripple potato chips
1 1/2 cups peanuts (salted or unsalted)

Steps:

  • Melt together the peanut butter, butterscotch and chocolate chips in top of double boiler.
  • Add crushed potato chips and peanuts.
  • Mix together with melted chips.
  • Spoon into mini cupcake paper cups.
  • (You do not even have to put these into mini muffin pans as they do hold their shape while they are being filled. It is best to put the mini cupcake papers on a plain cookie sheet to make them easier to move before chilling.) Chill until set.
  • You can also add ½ cup coconut to melted chips and peanuts.
  • To speed up chilling time, pop them into the freezer for a few minutes.

Nutrition Facts : Calories 80.8, Fat 5.1, SaturatedFat 2.5, Sodium 15.2, Carbohydrate 8, Fiber 0.7, Sugar 6.9, Protein 1.7

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