Chocolate Crunch Cooking Light Recipes

CHOCOLATE CRUNCH RECIPE (WITHOUT EGGS)

Steps:

• First of all melt the butter in a saucepan or in a microwave.
• Remove from heat and mix the remaining ingredients into the melted butter, until you can see the cocoa is nicely mixed in.
• Scope the mixture into a greased cake tin (7 inch round cake tin or a tin for tray bakes).
• Brush with a little milk and sprinkle sugar on top.
• Bake at 180c (gas 4) for 15-20 minutes. Make sure you cut into slices whilst still warm, otherwise it gets very hard and it crumbles as you cut it.
• This chocolate crunch bake can be eaten hot (with a custard or a whipped cream) or cold!

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 (COOKING LIGHT)

Steps:

• Preheat oven to 3oo degrees.
• Cover a jelly roll pan with parchment paper. Coat parchment paper with cooking spray.
• Combine oats, rice cereal, brown sugar, chopped pecans, salt and ground cinnamon in a large bowl.
• Combine honey and canola oil in a small saucepan over low heat; cook 2 minutes or until warm. Remove from heat. Add vanilla and chocolate; stir with a whisk until smooth. Pour chocolate mixture over oat mixture. Lightly coat hands with cooking spray. Gently mix chocolate mixture and oat mixture until combined. Spread oat mixture onto prepared jelly-roll pan. Bake at 300 degrees for 20 minutes, stirring after 10 minutes. Cool completely on pan; stir in cranberries.

CHOCOLATE CRUNCH BROWNIES

Steps:

• In a large bowl, cream butter and sugar until light and fluffy. Beat in eggs and vanilla. Combine the flour, cocoa and salt; gradually add to creamed mixture until blended., Spread into a greased 13-in. x 9-in. baking pan. Bake at 350° for 24-28 minutes or until a toothpick inserted in the center comes out clean (do not overbake). Cool in pan on a wire rack. Spread marshmallow creme over cooled brownies., In a small saucepan, melt peanut butter and chocolate chips over low heat, stirring constantly until smooth. Remove from the heat; stir in cereal. Spread over top. Refrigerate until set. Cut into bars.