Chocolatecrunchcookinglight Recipes

CHOCOLATE CRUNCH (COOKING LIGHT)

Chocolate Crunch (Cooking Light) image

This granola is satisfying on it's own or sprinkled over yogurt, fresh fruit, or ice cream. Store in an airtight container for up to one week, or freeze for up to one month.

Provided by Wabashriver1

Categories Breakfast

Time 40m

Yield 8 cups, 16 serving(s)

Number Of Ingredients 12

Ingredients

cooking spray
3 cups oats
1 cup oven-toasted crispy rice cereal (such as Rice Krispies)
1/2 cup packed brown sugar
1/3 cup chopped pecans
1/2 teaspoon salt
1/4 teaspoon ground cinnamon
1/4 cup honey
2 tablespoons canola oil
1 teaspoon vanilla extract
2 ounces bittersweet chocolate, finely chopped (60 to 70% cocoa)
1/2 cup dried cranberries

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.

Nutrition Facts : Calories 195.8, Fat 5.4, SaturatedFat 0.6, Sodium 88.8, Carbohydrate 32.8, Fiber 3.5, Sugar 11.4, Protein 5.3

CHOCOLATE CRUNCH

Chocolate Crunch image

This was tried and not forgotten at a friends house - also most of the ingredients are what you might have around the house, simple and delish!

Provided by Ozzy5223

Categories Dessert

Time 25m

Yield 12 serving(s)

Number Of Ingredients 6

Ingredients

2 ounces golden syrup
3 ounces margarine or 3 ounces butter
2 ounces caster sugar
2 tablespoons cocoa powder
8 ounces crushed digestive biscuits
500 g chocolate, for covering

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.

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