Chocolate Scrunch Recipes

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EASY HOMEMADE CHOCOLATE DOUGHNUTS RECIPE BY TASTY



Easy Homemade Chocolate Doughnuts Recipe by Tasty image

Here's what you need: dark chocolate, butter, cocoa powder, sugar, vanilla extract, eggs, chocolate, sprinkles

Provided by Ellie Holland

Categories     Desserts

Yield 12 doughnuts

Number Of Ingredients 8

½ cup dark chocolate
¾ cup butter
½ cup cocoa powder
¾ cup sugar
1 tablespoon vanilla extract
5 eggs
½ cup chocolate, melted
¼ cup sprinkles

Steps:

  • Melt the chocolate and butter together in a saucepan over a medium heat.
  • Stir in the cocoa powder, sugar, and vanilla extract.
  • Take off the heat and whisk in the eggs one at a time.
  • Tear off a piece of greaseproof paper and scrunch into a small ball.
  • Pre-heat the oven to 350°F (180°C).
  • Place the the paper balls in the centre of each hole in a muffin tin. Pour the chocolate doughnut mixture in the muffin tin holes, circling around the paper balls and being careful not to cover them.
  • Bake in the oven for 8-10 minutes.
  • Carefully take the doughnuts out of the muffin tin. Take out the paper balls with your fingers. You should have a circle-shaped hole in each doughnut.
  • Dip in some melted chocolate, followed by some sprinkles.
  • Enjoy!

Nutrition Facts : Calories 272 calories, Carbohydrate 20 grams, Fat 19 grams, Fiber 1 gram, Protein 5 grams, Sugar 16 grams

CHOCOLATE CRUNCH



Chocolate Crunch image

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

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!

CRUNCHY CHOCOLATE BARS



Crunchy Chocolate Bars image

These are fantastic. You have got to try them.

Provided by Jan

Categories     Desserts     Cookies     Chocolate Cookie Recipes

Yield 24

Number Of Ingredients 3

2 cups semisweet chocolate chips
¾ cup crunchy peanut butter
3 cups toasted oat cereal

Steps:

  • Grease an 8 inch square baking pan.
  • In the top of a double boiler, melt the chocolate chips with the peanut butter, stirring until smooth. Remove from the heat and gradually blend in the cereal.
  • Spread the mixture evenly in the prepared baking pan. Refrigerate until thoroughly chilled, then cut into large or small bars.

Nutrition Facts : Calories 126.5 calories, Carbohydrate 12.8 g, Fat 8.4 g, Fiber 1.8 g, Protein 2.9 g, SaturatedFat 3.2 g, Sodium 66.3 mg, Sugar 8.4 g

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

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)

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.

Nutrition Facts : Calories 294 calories, Fat 15 grams fat, SaturatedFat 9 grams saturated fat, Carbohydrate 39 grams carbohydrates, Sugar 31 grams sugar, Protein 2 grams protein, Sodium 0.29 milligram of sodium

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.

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

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.

Nutrition Facts : Calories 271, Fat 14.2, SaturatedFat 7.7, Cholesterol 38.5, Sodium 223.5, Carbohydrate 34.3, Fiber 2, Sugar 18.6, Protein 3.8

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!

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.

Nutrition Facts :

CRUNCHY CHOCOLATE CLUSTERS



Crunchy Chocolate Clusters image

This easy candy has a south-of-the-border flavor with cinnamon, chocolate and coffee. Sweet, salty and crunchy, it's a great no-bake treat. -Roxanne Chan, Albany, California

Provided by Taste of Home

Categories     Desserts

Time 25m

Yield 3/4 pound (12 pieces)

Number Of Ingredients 8

3/4 cup coarsely crushed pretzels
1/4 cup raisins
2 tablespoons pine nuts, toasted
1-1/3 cups semisweet chocolate chips
1/2 teaspoon instant coffee granules
1/4 teaspoon ground cinnamon
1/4 cup sour cream
Coarse sea salt

Steps:

  • Place pretzels, raisins and pine nuts in a bowl. In a microwave, melt chocolate chips; stir until smooth. Stir in coffee granules, cinnamon and sour cream. To rewarm, microwave in additional 5- to 10-second intervals. Add to pretzel mixture; toss until combined., Drop mixture by heaping tablespoonfuls onto a waxed paper-lined baking sheet. Sprinkle with salt., Refrigerate until set, about 10 minutes. Store in an airtight container in the refrigerator.

Nutrition Facts : Calories 139 calories, Fat 8g fat (4g saturated fat), Cholesterol 1mg cholesterol, Sodium 86mg sodium, Carbohydrate 19g carbohydrate (12g sugars, Fiber 1g fiber), Protein 2g protein.

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.

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

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.

Nutrition Facts : Calories 564.3 calories, Carbohydrate 72.8 g, Cholesterol 2.7 mg, Fat 30.8 g, Fiber 3.5 g, Protein 5.7 g, SaturatedFat 15 g, Sodium 526.1 mg, Sugar 50.6 g

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.

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

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.

Nutrition Facts : Calories 75.9, Fat 6.7, SaturatedFat 4.3, Sodium 20.2, Carbohydrate 6.5, Fiber 2.1, Sugar 1.9, Protein 1.7

CHOCOLATE CAKE WITH MILK-CHOCOLATE CRUNCH AND CARAMEL SAUCE



Chocolate Cake with Milk-Chocolate Crunch and Caramel Sauce image

Layers of chocolate cake get stacked with luscious caramel sauce, crisped-rice crunch, and a rich chocolate frosting for this fully loaded indulgence.

Provided by Martha Stewart

Categories     Food & Cooking     Dessert & Treats Recipes     Cake Recipes

Number Of Ingredients 26

Unsalted butter, for pan
1 1/2 cups all-purpose flour, plus more for pan
3/4 cup unsweetened Dutch-process cocoa powder
1 1/2 cups granulated sugar
1 1/2 teaspoons baking soda
3/4 teaspoon baking powder
Salt
2 large eggs
3/4 cup warm water
3/4 cup low-fat buttermilk
3 tablespoons vegetable oil
1 teaspoon pure vanilla extract
1 cup crisped-rice cereal
6 ounces milk chocolate, melted
1 cup granulated sugar
1 cup heavy cream
1/2 cup light corn syrup
3 tablespoons unsalted butter
1/4 teaspoon pure vanilla extract
Salt
1/4 cup plus 2 tablespoons unsweetened Dutch-process cocoa powder
1/4 cup plus 2 tablespoons hot water
2 sticks unsalted butter
1/2 cup confectioners' sugar
Salt
1 pound semisweet chocolate, melted and cooled

Steps:

  • Preheat oven to 350 degrees. Make the cake: Butter and flour a 7-inch round cake pan (3 inches deep). Sift flour, cocoa powder, granulated sugar, baking soda, baking powder, and 3/4 teaspoon salt into a large bowl. Add eggs, warm water, buttermilk, oil, and vanilla. Beat with a mixer on medium-high speed until smooth, about 3 minutes.
  • Pour batter into prepared pan, and bake until a toothpick inserted into the center comes out clean, 55 to 60 minutes. Let cool completely in pan.
  • Meanwhile, make the milk-chocolate crunch: Fold crisped-rice cereal into melted milk chocolate until completely coated. Spread mixture about 1/4 inch thick onto a baking sheet lined with a nonstick baking mat. Freeze until set, about 45 minutes. Chop into small pieces. Refrigerate until ready to use.
  • Make the caramel sauce: Bring granulated sugar, cream, corn syrup, and butter to a boil in a medium saucepan over medium-high heat. Cook until mixture registers 236 degrees on a candy thermometer. Immediately remove from heat, and stir in vanilla and a pinch of salt. Transfer to a bowl, and let cool.
  • Make the frosting: Place cocoa powder in a small bowl, and stir in hot water to create a thick paste. Beat butter, confectioners' sugar, and a pinch of salt until pale and fluffy. Gradually beat in melted semisweet chocolate and cocoa paste. If frosting doesn't seem firm enough, refrigerate for 10 to 12 minutes, whisking every few minutes. Let stand at room temperature until ready to use.
  • Assemble the cake: Turn out cake from pan, and trim top. Slice into 3 even rounds. Place bottom layer on a rotating cake stand or a large plate, and spread 1/2 cup milk-chocolate crunch on top. Gently spread 3/4 cup caramel sauce on top, and cover with another 1/2 cup crunch. Top with middle cake layer, and repeat, finishing with top cake layer.
  • Frost cake with a crumb coat (a thin layer of frosting to seal in stray crumbs): Gently sweep away any loose crumbs with a pastry brush, then use a small offset spatula to cover the top and sides a with a thin layer of frosting. Refrigerate until set, about 1 hour.
  • Let crumb-coated cake stand at room temperature for 45 minutes. Frost entire cake with remaining frosting in a swirling motion using a large offset spatula. Let stand at room temperature until ready to serve (up to 8 hours).

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