Comet White Chocolate Crunch Recipes

WHITE CHOCOLATE PEPPERMINT CRUNCH

Steps:

• Line a baking sheet with parchment or waxed paper. In a microwave, melt candy coating; stir until smooth. Stir in butter and oil until blended. Stir in candies. Spread to desired thickness on prepared pan., Refrigerate until firm. Break into pieces. Store in an airtight container in the refrigerator.

COMET'S WHITE CHOCOLATE CRUNCH

Steps:

• Combine first 5 ingredients in a very large bowl, set aside.
• Melt chocolate chips with oil in a double boiler, stir until smooth --.
• Pour over cereal mixture, mix well.
• Spread mixture equally onto 3 wax paper lined baking sheets.
• Allow to cool --.
• Break into bite sixed peices.

CRUNCHY WHITE CHOCOLATE-ORANGE BARK

Steps:

• Line a baking sheet with parchment paper or silicone baking mat.
• Create a double boiler by putting a glass bowl over a saucepan of barely simmering water, making sure the bowl doesn't touch the water. Add the chocolate and orange extract and stir until melted and smooth. Do not overheat white chocolate or it will seize.
• Remove the bowl from the pan and wipe the condensation from the bottom. Put about 2 tablespoons of the chocolate in a small bowl and tint it with the food coloring.
• Add the puffed rice and raisins to the large bowl of chocolate and stir until well combined. Pour the mixture onto the baking sheet and with an offset spatula, spread it to an even thickness, about 1/4-inch. Tap the pan firmly several times on the counter to settle the chocolate. With a small spoon or fork, drizzle stripes of orange tinted chocolate over the surface of the bark.
• Refrigerate the chocolate for 1 hour to completely set before breaking it into large pieces. Serve immediately or wrap in cellophane bags tied with festive ribbon and keep on hand as a quick hostess gift!

COMET WHITE CHOCOLATE CRUNCH

Steps:

• Combine the oil and white chocolate chips in a double boiler.
• Stir into smooth.
• In a separate bowl mix mini pretzel, cereals, peanuts and M&Ms.
• Pour chocolate over cereal mixture.
• Spread thinly over wax paper to cool.

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

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

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.