Crunchie Fudge Recipes

CRUNCHIE FUDGE!

Steps:

• Line a tin with parchment paper - I use a 7x10″ brownie tin as it makes a nice depth of fudge!
• Put the chopped Chocolate into a heavy-based pan, along with all of the Condensed Milk and Vanilla Extract - melt on a low heat, stiring often so that the chocolate doesn't catch on the bottom and burn and so that all the ingredients mix together well.
• Alternatively, add the Chocolate to a large bowl, and melt.
• Add the Condensed Milk and Vanilla and mix in.
• Once melted, tip in the sifted Icing Sugar and combine well, it might take a bit of beating, but it's worth it!
• Once cooled, pour in two thirds of the chopped Crunchies and quickly stir through pour into the tin and smooth over the mixture.
• Sprinkle on the rest of the chopped bits of Crunchie, and even all the little tiny bits and press into the top of the fudge and store in the fridge for at least 3-4 hours to set!
• Once set, chop your fudge up into pieces and enjoy!

FIBER ONE® CRUNCHY FUDGE COOKIES

Steps:

• Heat oven to 350°F. Spray cookie sheets with cooking spray. In large bowl, mix ingredients with spoon. Drop dough by rounded tablespoonfuls 2 inches apart on cookie sheets.
• Bake 10 to 12 minutes until set. Cool 2 minutes; remove from cookie sheets to cooling rack. Cool completely, about 30 minutes. Store in tightly covered container.

CRUNCHY MINT FUDGE

Steps:

• Line a 9-in. square baking pan with foil. Grease foil with butter; set aside., Combine milk and chips in a large microwave-safe bowl. Microwave, uncovered, on high for 1 minute; stir. Cook 30-60 seconds longer, stirring every 30 seconds, or until chips are melted. Stir in 1-1/4 cups candy canes and vanilla., Transfer to prepared pan. Sprinkle with remaining candy canes; press down gently. Cover and refrigerate for 2 hours or until firm. Lift fudge out of pan using foil. Gently peel off foil; cut fudge into 1-in. squares. Store in an airtight container.

CRUNCHY FUDGE SQUARES

Steps:

• Line an 8" pan with waxed paper.
• In a double boiler, melt chocolate chips, condensed milk, cocoa and peanut butter.
• While that is coming together, gather up the remaining ingredients.
• When the chocolate mixture becomes all creamy and blended together, remove from heat and quickly mix in the vanilla, chow mein noodles and oats.
• Dump into pan. With slightly damp fingers, press the fudge out to the edges.
• Place in the fridge to chill for about 1 1/2 - 2 hours.
• Cut into small squares.
• Keep covered as it will dry out.

CRUNCHY FUDGE SANDWICHES

Steps:

• Melt butterscotch morsels with peanut butter in heavy saucepan over very low heat, stirring constantly until well blended. Remove from heat.
• Add KELLOGG'S® RICE KRISPIES® cereal to butterscotch mixture, stirring until well coated. Press half of cereal mixture into 8 x 8 x 2-inch pan coated with cooking spray. Chill in refrigerator while preparing filling. Set remaining cereal mixture aside.
• Combine chocolate morsels, powdered sugar, butter and water. Stir over very low heat until chocolate melts and mixture is well blended. Spread over chilled cereal mixture. Spread remaining cereal mixture evenly over top. Press in gently. Chill. Remove from refrigerator for about 10 minutes before cutting into squares.

CRUNCHY FUDGE SANDWICHES

Steps:

• Melt butterscotch morsels with peanut butter in heavy saucepan over very low heat, stirring constantly until well blended. Remove from heat.
• Add KELLOGG'S® RICE KRISPIES® cereal to butterscotch mixture, stirring until well coated. Press half of cereal mixture into 8 x 8 x 2-inch pan coated with cooking spray. Chill in refrigerator while preparing filling. Set remaining cereal mixture aside.
• Combine chocolate morsels, powdered sugar, butter and water. Stir over very low heat until chocolate melts and mixture is well blended. Spread over chilled cereal mixture. Spread remaining cereal mixture evenly over top. Press in gently. Chill. Remove from refrigerator for about 10 minutes before cutting into squares.

FUDGE BROWNIES II

Steps:

• Preheat oven to 350 degrees F (175 degrees C). Grease an 8x8 inch pan.
• In a medium bowl, cream together the sugar and butter. Stir in the chocolate syrup and eggs until well mixed. Mix in the flour and pecans. Spread evenly into the prepared pan.
• Bake for 30 to 35 minutes in the preheated oven, until a knife inserted into the center comes out clean.

FUDGE CHUNKIES

Steps:

• In a microwave-safe bowl, combine 1/2 cup of chocolate chips and butter. Heat for 1 minute at full power, stir and then continue to heat at 20 second intervals, stirring between each until chocolate has melted. Set aside to cool slightly.
• In a separate bowl, whisk together the egg, vanilla and sugar briskly until thick and pale, this may take a few minutes. Stir in the chocolate mixture. Combine the flour, baking powder, cocoa powder and salt; whisk into the batter just until blended. Fold in the nuts, remaining chocolate chips and raisins. Cover and chill dough for 1 hour.
• Preheat the oven to 325 degrees F (175 degrees C). Line baking sheets with parchment paper or grease lightly. Scoop out heaping tablespoonfuls of dough and roll them into balls. Place them 2 inches apart on the baking sheets and flatten slightly.
• Bake in the preheated oven until slightly puffed and just set, 13 to 15 minutes. Set the baking sheet on a cooling rack to cool. Cookies will firm up as they cool.