Chocolate Scrunch

CHOCOLATE CRUNCH BARS



Chocolate crunch bars image

A little melting, stirring and chilling and you've got a chocolatey treat to enjoy with a cuppa. The kids can help, too

Recipe From bbcgoodfood.com

Provided by Sara Buenfeld

Categories     Afternoon tea, Treat

Time 25m

Yield Cuts into 12

Number Of Ingredients 6

100g butter , roughly chopped
300g dark chocolate (such as Bournville), broken into squares
3 tbsp golden syrup
140g rich tea biscuit , roughly crushed
12 pink marshmallows , quartered (use scissors)
2 x 55g bars Turkish delight , halved and sliced (or use Maltesers, Milky Way or Crunchie bars)
Calories294 calories
Fat15 grams fat
SaturatedFat9 grams saturated fat
Carbohydrate39 grams carbohydrates
Sugar31 grams sugar
Protein2 grams protein
Sodium0.29 milligram of sodium

Steps:

  • Gently melt the butter, chocolate and syrup in a pan over a low heat, stirring frequently until smooth, then cool for about 10 mins.
  • Stir the biscuits and sweets into the pan until well mixed, then pour into a 17cm square tin lined with foil and spread the mixture to roughly level it. Chill until hard, then cut into fingers.

CHOCOLATE PEANUT BUTTER CRUNCH BARS



Chocolate Peanut Butter Crunch Bars image

My twist on rice crispy bars includes crunchy crushed pretzels. Then I top them with a creamy peanut butter coating and rich chocolate topping. Garnished with peanuts and even more pretzels, I don't think I'd ever go back to plain old bars again. -Sherri Melotik, Oak Creek, Wisconsin

Recipe From tasteofhome.com

Provided by Taste of Home

Categories     Desserts

Time 20m

Yield 3 dozen.

Number Of Ingredients 8

3 cups miniature pretzels, coarsely chopped
1 package (10 ounces) miniature marshmallows
3 cups Rice Krispies
1/2 cup light corn syrup, divided
10 tablespoons butter, divided
3/4 cup peanut butter chips
1 cup semisweet chocolate chips
1/4 cup dry roasted peanuts, chopped
Calories 136 calories
Fat6g fat (3g saturated fat)
Cholesterol8mg cholesterol
Sodium124mg sodium
Carbohydrate20g carbohydrate (10g sugars
Fiber1g fiber)
Protein2g protein.

Steps:

  • Reserve 1/3 cup chopped pretzels. In a large microwave-safe bowl, microwave 6 tablespoons butter on high for 45-60 seconds or until melted. Stir in marshmallows; cook 1 to 1-1/2 minutes or until marshmallows are melted, stirring every 30 seconds. Stir in Rice Krispies and remaining chopped pretzels. Immediately press into a greased 13x9-in. baking pan., In another microwave-safe bowl, combine 2 tablespoons butter and 1/4 cup corn syrup. Microwave, uncovered, on high for 45-60 seconds or until butter is melted, stirring once. Add peanut butter chips; cook 30-40 seconds or until chips are melted, stirring once. Spread over cereal layer., In a microwave-safe bowl, combine the remaining corn syrup and remaining butter. Cook on high for 45-60 seconds or until butter is melted, stirring once. Add chocolate chips; cook 30-40 seconds longer or until chips are melted, stirring once. Spread over top., Sprinkle with peanuts and reserved pretzels; press down gently. Cover and refrigerate 30 minutes or until set. Cut into bars. Store in airtight containers.

CHOCOLATE CRUNCH



Chocolate Crunch image

A chocolatey treat that is like a biscuit but the size of a cake!

Recipe From bbcgoodfood.com

Provided by Recipes Galore

Time 40m

Yield Serves 10

Number Of Ingredients 8

215g (7oz) plain flour
160g (5oz) margarine
160g (5oz) caster sugar
20g (4 tsp) cocoa powder
1 tsp baking powder
1 egg
5 ml (3/4 teaspoon) vanilla essence
RESERVE SOME SUGAR FOR DECORATION

Steps:

  • Beat the sugar and butter together.
  • Add the flour, cocoa powder, baking powder, vanilla essence, beaten eggs and mix well.
  • Put into a greased tin and press gently on the top with a fork.
  • Brush with water and sprinkle remaining sugar.
  • Bake in the over at 180 degrees fan for approx. 30 minutes.
  • Cut into portions while still warm. Enjoy!

CHOCOLATE CRUNCH PIE



Chocolate Crunch Pie image

This delicious frozen pie hides a wealth of chocolate sandwich cookies mingled with chocolate pudding and whipped topping. Garnish each slice with whipped cream and a sprinkle of cocoa powder if you like.

Recipe From allrecipes.com

Provided by Jan Taylor

Categories     Desserts     Pies     Chocolate Pie Recipes

Yield 8

Number Of Ingredients 6

1 (9 inch) prepared chocolate cookie crumb crust
1 (3.9 ounce) package instant chocolate pudding mix
1 cup cold milk
1 (8 ounce) container frozen whipped topping, thawed
20 chocolate sandwich cookies, crushed
1 ½ cups semisweet chocolate chips
Calories564.3 calories
Carbohydrate72.8 g
Cholesterol2.7 mg
Fat30.8 g
Fiber3.5 g
Protein5.7 g
SaturatedFat15 g
Sodium526.1 mg
Sugar50.6 g

Steps:

  • In a medium bowl, whisk together pudding mix and milk. Allow to set up 5 minutes, then fold in whipped topping. Gently stir in 1 cup of the crushed cookies and the chocolate chips. Spoon into crust. Sprinkle with remaining crushed cookies.
  • Freeze overnight for best results. Remove pie from freezer 15 minutes before serving.

BLACKOUT CAKE WITH CHOCOLATE CRUNCH



Blackout Cake with Chocolate Crunch image

Recipe From foodnetwork.com

Provided by Food Network Kitchen

Categories     dessert

Time 4h

Yield 8 to 10 servings

Number Of Ingredients 18

1 stick unsalted butter, at room temperature, plus more for the pans
2 1/2 cups all-purpose flour, plus more for the pans
4 ounces semisweet chocolate, chopped
1 1/2 cups whole milk
1/2 cup unsweetened cocoa powder (not Dutch-process)
1 1/2 teaspoons baking powder
1 teaspoon baking soda
1/2 teaspoon salt
1/2 cup vegetable oil
1 1/2 cups packed dark brown sugar
1/2 cup granulated sugar
1 tablespoon pure vanilla extract
4 large eggs
For the frosting:
24 ounces semisweet chocolate, roughly chopped
1/3 cup light corn syrup
2 1/2 sticks (20 tablespoons) unsalted butter, cut into pieces, at room temperature
2 1/2 cups confectioners' sugar

Steps:

  • Make the cake: Preheat the oven to 350 degrees F. Butter two 8-by-2-inch-round cake pans and dust with flour, tapping out the excess. Combine the chocolate, milk and 1/2 cup water in a microwave-safe bowl. Microwave in 30-second intervals, stirring, until the chocolate is melted; whisk until smooth, then let cool. Meanwhile, sift the flour, cocoa powder, baking powder, baking soda and salt into a large bowl; set aside.
  • Beat the butter in a large bowl with a mixer on medium speed until creamy, about 4 minutes. Add the vegetable oil, brown sugar, granulated sugar and vanilla; beat until fluffy, about 4 more minutes. Add the eggs, one at a time, beating until incorporated. Reduce the mixer speed to low and add the flour mixture in three batches, alternating with the melted chocolate mixture; beat until just incorporated.
  • Divide the batter between the prepared pans and smooth the tops. Bake until a toothpick inserted into the centers comes out clean, 45 to 50 minutes. Let cool 20 minutes in the pans, then run a knife around the edges and invert onto a rack to cool completely.
  • Reheat the oven to 350 degrees F. Line a rimmed baking sheet with foil. Using a long serrated knife, cut each cake in half crosswise to make 4 layers. Crumble one of the layers into small pieces on the baking sheet. Bake until dry, about 20 minutes; let cool completely. Cover with parchment paper and crush with the bottom of a saucepan to make coarse crumbs; set aside.
  • Make the frosting: Combine the chocolate, corn syrup and 1/2 cup hot water in a large heatproof bowl set over a pot of simmering water; stir until melted, about 5 minutes. Remove the bowl from the pot and let cool 10 minutes. Transfer to a stand mixer fitted with the whisk attachment and start beating on high speed; beat in the vanilla, then the butter, 1 tablespoon at a time, until fluffy. Gradually add the confectioners' sugar and beat until creamy. Refrigerate, stirring occasionally, until thick enough to spread, about 10 minutes. (If the frosting is too thick, microwave in 10-second intervals for up to 30 seconds to soften.)
  • Put one cake layer on a platter; spread 1 heaping cup frosting on top. Add another cake layer, more frosting and the last cake layer. Cover the top and sides with the remaining frosting. Press the reserved cake crumbs all over the cake.

CHOCOLATE SCRUNCH



Chocolate Scrunch image

Found this recipe on the simple savings website. Dried mangoes or papaya might be nice in this one to if you like them. Does not include setting time.

Recipe From food.com

Provided by Sonya01

Categories     Vegan

Time 20m

Yield 20 squares

Number Of Ingredients 4

200 g dark chocolate
1 cup rice bubbles
1/2 cup desiccated coconut
1/4 cup dried apricots, finely chopped or 1/4 cup other dried fruit
Calories75.9
Fat6.7
SaturatedFat4.3
Sodium20.2
Carbohydrate6.5
Fiber2.1
Sugar1.9
Protein1.7

Steps:

  • Put the chocolate in a heatproof bowl, place over a pan of simmering water and stir frequently until the chocolate has melted.
  • Fold in the rice bubbles, coconut and fried fruit and mix well.
  • Tip onto a tray covered with a sheet of non stick baking paper and spread with a knife or spatula to a thin even layer. Neaten edges then refrigerate till set. Cut into squares.

CRUNCHY CHOCOLATE CHIPPERS



Crunchy Chocolate Chippers image

Crispy chocolate chip cookie. This recipe may be cut in half for smaller families.

Recipe From allrecipes.com

Provided by PIETILPA

Categories     Desserts     Cookies     Drop Cookie Recipes

Time 45m

Yield 60

Number Of Ingredients 13

3 ½ cups all-purpose flour
2 teaspoons baking soda
1 teaspoon salt
1 cup margarine
1 cup brown sugar
1 cup white sugar
2 eggs
2 teaspoons vanilla extract
1 cup vegetable oil
1 tablespoon milk
1 cup rolled oats
1 cup crushed sugar-frosted corn flake cereal
2 cups semisweet chocolate chips
Calories148.1 calories
Carbohydrate17.1 g
Cholesterol6.2 mg
Fat8.7 g
Fiber0.7 g
Protein1.5 g
SaturatedFat2.2 g
Sodium129.2 mg
Sugar9.4 g

Steps:

  • Preheat oven to 350 degrees F (175 degrees C). Grease cookie sheets. Stir together the flour, baking soda and salt; set aside.
  • In a large bowl, cream together the margarine, brown sugar and white sugar until smooth. Beat in the eggs, one at a time, then stir in the vanilla, vegetable oil and milk. Blend in the flour mixture before stirring in the oats, frosted corn flakes and chocolate chips. Drop by heaping spoonfuls onto the prepared cookie sheets.
  • Bake for 8 to 10 minutes in the preheated oven. Allow cookies to cool on baking sheet for 5 minutes before removing to a wire rack to cool completely.

CORNFLAKE CRUNCH



Cornflake Crunch image

Chef Christina Tosi uses this snackable cornflake mixture in her Cornflake-Chocolate-Chip-Marshmallow Cookies from the "Momofuku Milk Bar" cookbook.

Recipe From marthastewart.com

Provided by Martha Stewart

Yield Makes 4 cups

Number Of Ingredients 5

1/2 (12-ounce) box cornflakes (about 5 cups)
1/2 cup milk powder
3 tablespoons sugar
1 teaspoon coarse salt
9 tablespoons melted butter

Steps:

  • Preheat oven to 275 degrees. Line a baking sheet with parchment paper or a nonstick baking mat; set aside.
  • Place cornflakes in a medium bowl. Using your hands, crush to one-quarter of their original size. Add milk powder, sugar, and salt; toss to combine. Add butter and toss to form small clusters.
  • Spread cornflake mixture in an even layer on prepared baking sheet. Transfer to oven and bake until clusters are toasted and smell buttery, about 20 minutes. Remove from oven and let cool completely.

CHOCOLATE CRUNCH COOKIES



Chocolate Crunch Cookies image

This is from the Fall edition of Food and Drink, the wonderful free magazine we get at the LCBO in Ontario. I made these on the weekend as we had a bunch of people here to reroof our house and they were a big hit.

Recipe From food.com

Provided by Jan in Lanark

Categories     Drop Cookies

Time 25m

Yield 30-35 cookies

Number Of Ingredients 13

1 1/2 cups butter
1 cup brown sugar
1 cup granulated sugar
2 eggs
1 teaspoon vanilla
2 cups flour
1 teaspoon baking powder
1 teaspoon baking soda
1 teaspoon salt
2 cups oats
2 cups Rice Krispies
1 1/2 cups chocolate chips
1/2 cup chopped pecans
Calories271
Fat14.2
SaturatedFat7.7
Cholesterol38.5
Sodium223.5
Carbohydrate34.3
Fiber2
Sugar18.6
Protein3.8

Steps:

  • Preheat oven to 350°F.
  • Mix butter, sugars, eggs and vanilla together in a large bowl until well blended. I just did this with a wooden spoon rather than a mixer.
  • Blend flour, baking powder, baking soda and salt together and add to the bowl, then oats, Rice Krispies, chocolate chips and pecans. Stir well.
  • Drop batter on parchment covered baking sheets in mounds of about 3 T., 3 inches apart, and flatten well with your hand.
  • Bake for about 10 minutes until pale gold and let rest on sheets for a few minutes before removing to a cooling rack.

CHOCOLATE CRUNCH PATTIES



Chocolate Crunch Patties image

This candy's so fast and easy to make that I turn out hundreds of pieces each Christmas. People are always surprised to learn that one of the ingredients is potato chips!

Recipe From tasteofhome.com

Provided by Taste of Home

Categories     Desserts

Time 15m

Yield about 4 dozen.

Number Of Ingredients 4

2 cups (12 ounces) butterscotch chips
1 cup (6 ounces) milk chocolate chips
1-1/2 cups dry roasted peanuts
1 cup crushed thick ripple-cut potato chips

Steps:

  • In a medium microwave-safe bowl, combine butterscotch and chocolate chips. Microwave at 50% power for 1-3 minutes or until softened, stirring after each minute. Stir until smooth. Add peanuts and potato chips; mix well. Drop by teaspoonfuls onto waxed paper-lined baking sheets. Allow to harden.

CHOCOLATE CRUNCH COOKIES



Chocolate Crunch Cookies image

Chocolate and peanut butter is such a good combination that they even have that heavenly candybar that we all love. This cookie recipe does not require any baking, just a little heating of the burners. They are so good and a wonderful treat to take to work or school...Hope you enjoy

Recipe From justapinch.com

Provided by Linda Griffith

Categories     Cookies

Time 35m

Number Of Ingredients 8

1/2 c butter or margarine
2 c granulated sugar
1/2 c evaporated milk
4 Tbsp cocoa powder
1/2 c creamy peanut butter
3 c oats, quick cooking
1 c rice crispy cereal
2 tsp vanilla extract

Steps:

  • 1. In a four quart saucepan, add the butter, sugar, evaporated milk and the cocoa. Mix thoroughly and bring to a rolling boil. Let boil for one minute without stirring. Remove from heat
  • 2. Stir in peanut butter, rice crispy cereal, oats and vanilla
  • 3. Mix well and drop by rounded Tablespoon onto waxed paper or parchment paper. Let cool completely before digging in.

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