Crumbly Cinnamon Chocolate Squares Recipes

CHOCOLATE CINNAMON SQUARES

Steps:

• In a large bowl, cream the butter, shortening and sugar until light and fluffy. Beat in egg and yolk. Combine flour, cinnamon, baking powder and salt; gradually add to creamed mixture and mix well. , Spread into a greased 15x10x1-in. baking pan. Beat egg white until foamy; brush over dough. Combine the chocolate chips, nuts, sugar and cinnamon; sprinkle over dough. , Bake at 350° for 25-30 minutes or until golden brown. Cool on a wire rack. Cut into squares.

CINNAMON CRUMBLE BUNS

Steps:

• For the dough: Whisk together the bread flour, mashed potato flakes, granulated sugar, cinnamon, yeast and salt in a large bowl. In the bowl of a stand mixer fitted with the dough hook, add the milk, vanilla and eggs; whisk to break up the eggs. Add the dry ingredients to the wet ingredients and mix until the dough just comes together.
• Add the butter, one piece at a time, mixing until incorporated. Continue to mix until the dough comes together in a ball. If the dough is sticking a lot to the sides of the bowl, add a little more flour, 1 tablespoon at a time, until most of the dough no longer sticks. (A little sticking to the bottom of the bowl, beneath the hook, is fine. Adding too much flour will make the buns dry, so use a light hand.)
• Transfer the dough to a lightly floured work surface and knead by hand until shiny and smooth, 5 to 10 minutes. (The dough should be very soft but not wet and sticky; a little tacky is OK.) Place the dough in a large bowl sprayed with nonstick spray; lightly spray the top of the dough. Cover with plastic wrap and let rise in a warm corner of your kitchen until doubled in size, 45 to 60 minutes.
• For the filling: Stir together the granulated sugar and cinnamon in a small bowl.
• Roll the dough out into a long rectangle, about 10-by-21 inches. Brush with the melted butter, then sprinkle with the cinnamon sugar, followed by 4 cups of frozen Crumble. Starting from a long side, roll the dough into a jelly roll.
• Cut the log into 2-inch pieces and place, cut-side down, in a buttered 10-inch square baking pan. Sprinkle 1 cup of Crumble over the top. Cover with plastic wrap and let rise until puffy and nearly doubled in volume, 30 to 45 minutes
• Preheat the oven to 350 degrees F. Bake the buns, loosely wrapped in foil, for 15 minutes. Remove the foil and bake until golden brown on top, about 5 more minutes.
• For the glaze: Meanwhile, combine the confectioners' sugar, milk and vanilla in a small bowl and stir until smooth.
• While the buns are still warm (but not hot), drizzle with the glaze. Serve warm.
• Combine the all-purpose flour, melted butter, brown sugar, granulated sugar and salt in a large bowl. Stir together and then work with a spoon or your fingers until the butter is absorbed and the mixture forms clumps. Place in a resealable plastic bag and freeze until needed.

CRUMBLY CINNAMON & CHOCOLATE SQUARES

Steps:

• Heat oven to conventional 180°C (350°F) / fan 160°C (320°F) / gas 4. Line the base of a 18x27cm (7x10inches) tray-bake tin with greaseproof paper.
• Put cake ingredients into a large large mixing bowl, then beat with an electric hand mixer until well-blended and creamy.
• Tip into cake tin, spread evenly right into the corners, then scatter chocolate on top.
• Mix the remaining topping ingredients and scatter over the top of the chocolate. Lightly press to compact the mixture, then bake for 40 minutes until risen and firm to the touch.
• Cool in the tin before cutting into squares.
• STORING:.
• It will keep for four days in a tin or wrapped in foil.
• It may also be frozen. I freeze them individually (wrapped in foil) and take one out of the freezer in the morning for lunch or break at university or work. No need to defrost the night before.

CRUMBLY CINNAMON CHOCOLATE SQUARES

Steps:

• Heat oven to 180 Degrees Celsius
• Line base tray-bake tin with greaseproof paper.
• Put cake ingredients into a large mixing bowl, and beat until well-blended and creamy.
• Tip into cake tin.
• Scatter chocolate on top.
• Mix remaining ingreients and scatter over top of chocolate.
• Lightly press to compact mixture.
• Bake for 40 minutes.
• Cool in tin before cutting into squares. Will store wrapped in foil for 4 days.