How To Make Chocolate Crunch Recipes

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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!

CHOCOLATE CRUNCH



Chocolate crunch image

Indulge in these chocolate crunch squares whenever you need a sweet treat. They're lovely with a cup of tea or coffee

Provided by Jess Whitehead

Categories     Afternoon tea

Time 45m

Yield Makes 8-10

Number Of Ingredients 7

170g unsalted butter, melted, plus extra for the tin
1 tsp vanilla extract
170g caster sugar
225g self-raising flour
25g cocoa powder
1 large egg, beaten
2 tbsp granulated sugar

Steps:

  • Heat the oven to 180C/160C fan/gas 4. Butter a 20cm square tin and line with baking parchment. Stir the melted butter and vanilla together in a bowl. Mix the caster sugar, flour and cocoa together in another bowl.
  • Pour the bowl of wet ingredients into the dry and beat together, then add the egg and beat again until combined. Press into the prepared tin. Brush the top with water and sprinkle over the granulated sugar.
  • Bake for 30-35 mins. Leave to cool slightly in the tin for 5 mins before slicing into squares and transferring to a wire rack to cool completely.

Nutrition Facts : Calories 311 calories, Fat 15 grams fat, SaturatedFat 9 grams saturated fat, Carbohydrate 38 grams carbohydrates, Sugar 21 grams sugar, Fiber 1 grams fiber, Protein 4 grams protein, Sodium 0.2 milligram of sodium

BLACKOUT CAKE WITH CHOCOLATE CRUNCH



Blackout Cake with Chocolate Crunch image

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 CRUNCH RECIPE



Chocolate Crunch Recipe image

An easy to follow recipe for the school lunch classic: chocolate crunch. Sprinkled generously with granulated sugar - yum!

Provided by hintofhelen

Time 25m

Number Of Ingredients 4

300g Plain Flour
300g Granulated Sugar
80g Cocoa Powder
150g Butter (Vegan butter works great too!)

Steps:

  • Preheat oven to 180C
  • Mix the flour, sugar and cocoa in a large mixing bowl
  • Melt the butter until runny (either in microwave or in a pan)
  • Pour the melted butter into the flour mixture and mix to a crumble
  • Butter a deep-sided tin, then tip the crumble mixture into it
  • Use your hands or a spatula to press the crumble down to form a flat, dense cake
  • Bake in the oven for 20 minutes
  • Remove from the oven and sprinkle with more granulated sugar
  • Allow to cool for 1 minute if you like them warm and soft, otherwise allow to fully cool for a 'crunch'

Nutrition Facts : Calories 289 calories, Carbohydrate 47.8 grams carbohydrates, Cholesterol 27 milligrams cholesterol, Fat 11.3 grams fat, Fiber 2.7 grams fiber, Protein 3.9 grams protein, SaturatedFat 7 grams saturated fat, Sodium 74 grams sodium, Sugar 25.2 grams sugar

CHOCOLATE CRUNCH CAKE (NO BAKE)



Chocolate Crunch Cake (No Bake) image

This was my friend Anna's "secret recipe" for years before she finally revealed all! She used to make it every birthday/Christmas/holiday for all our friends. It's so easy to make a really yummy. Great for pot luck dinners or parties. This is the basic recipe but you add all sorts of things to it - dried fruit, nuts, marshmallows, or cherries work well too.

Provided by Wendy-Bob

Categories     Dessert

Time 2h20m

Yield 8-12 serving(s)

Number Of Ingredients 4

12 ounces plain dark chocolate (I actually use half plain and half milk)
4 ounces butter
14 ounces condensed milk
8 ounces digestive biscuits (broken)

Steps:

  • Line a cake tin with clingfilm/greaseproof paper. I vary the tin depending on the event - a loaf-style cake is better for home use, cookie trays are easier for slicing up for a pot luck, or a regular round cake tin is fine if you're using the cake for a birthday.
  • Melt the chocolate and butter in a large heatproof bowl (either over a pan of simmering water, or you can nuke it in the microwave in 10-second bursts).
  • Pour the condensed milk into the chocolate and butter mixture and beat together until creamy.
  • Add the broken biscuits and mix well.
  • Pour the mixture into the cake tin and press it well into the corners.
  • Leave to cool a little then refrigerate until set (it usually takes at least 2 hours depending on how cold your fridge is).

CHOCOLATE WAFERS



Chocolate Wafers image

Chocolate cookie low in sugar.

Provided by Carol Hayes

Categories     Desserts     Cookies     Refrigerator Cookie Recipes

Yield 15

Number Of Ingredients 9

¼ cup butter
2 tablespoons white sugar
1 egg
2 tablespoons unsweetened cocoa powder
1 cup all-purpose flour
1 teaspoon baking powder
¼ teaspoon baking soda
2 tablespoons water
¼ cup chopped pecans

Steps:

  • Beat together margarine (or butter), sugar, egg, and cocoa.
  • Add flour, baking powder, baking soda, and water. Mix well. Stir in pecans.
  • Shape dough into a log 2 inches in diameter. Wrap in plastic wrap and refrigerate at least for 2 hours or overnight.
  • Preheat oven to 350 degrees F (180 degrees C).
  • Slice dough into 1/2 inch-thick rounds and place on lightly oiled baking sheet. Bake for 8-10 minutes. Cool thoroughly.

Nutrition Facts : Calories 83 calories, Carbohydrate 8.8 g, Cholesterol 20.5 mg, Fat 4.9 g, Fiber 0.6 g, Protein 1.6 g, SaturatedFat 2.2 g, Sodium 80.3 mg, Sugar 1.8 g

CHOCOLATE CRUNCH ICE CREAM



Chocolate Crunch Ice Cream image

Making ice cream goes smoothly when you do prep work in advance. I make the custard ahead and refrigerate it overnight. Plus, I toast the almonds beforehand and separate my add-ins into labeled containers. -Rosalie Peters, Caldwell, Texas

Provided by Taste of Home

Categories     Desserts

Time 50m

Yield 1-1/2 quarts.

Number Of Ingredients 10

1-1/2 cups milk
3/4 cup sugar, divided
4 egg yolks
2-1/2 teaspoons instant coffee granules
2 cups 60% cacao bittersweet chocolate baking chips, melted and cooled
1-1/2 cups heavy whipping cream
1 teaspoon vanilla extract
3/4 cup semisweet chocolate chips, melted
3/4 cup slivered almonds, toasted
1/3 cup milk chocolate toffee bits

Steps:

  • In a large saucepan, heat milk to 175°; stir in 1/2 cup sugar until dissolved. In a small bowl, whisk egg yolks and remaining sugar. Stir in coffee granules and bittersweet chocolate. , In small bowl, whisk a small amount of hot mixture into egg yolks; return all to pan, whisking constantly. Cook over low heat until mixture is just thick enough to coat a metal spoon and a thermometer reads at least 160°, stirring constantly. Do not allow to boil. Remove from heat immediately. , Quickly transfer to a large bowl; place bowl in a pan of ice water. Stir gently and occasionally for 2 minutes. Stir in cream and vanilla. Press plastic wrap onto surface of custard. Refrigerate several hours or overnight., Line a baking sheet with waxed paper; spread melted semisweet chocolate to 1/8-in. thickness. Refrigerate for 20 minutes; chop coarsely., Fill cylinder of ice cream freezer two-thirds full with custard; freeze according to manufacturer's directions. (Refrigerate any remaining mixture until ready to freeze.), Transfer ice cream to freezer containers, allowing headspace for expansion. For each batch, stir in some of the chopped chocolate, almonds and toffee bits. Freeze 2-4 hours or until firm.

Nutrition Facts : Calories 675 calories, Fat 46g fat (25g saturated fat), Cholesterol 182mg cholesterol, Sodium 95mg sodium, Carbohydrate 67g carbohydrate (61g sugars, Fiber 5g fiber), Protein 9g protein.

CORNY CHOCOLATE CRUNCH



Corny Chocolate Crunch image

This sweet treat tastes almost like candy, and it's gone just about as fast! -Delores Ward, Decatur, Indiana

Provided by Taste of Home

Categories     Snacks

Time 20m

Yield about 5 quarts.

Number Of Ingredients 5

3 quarts popped popcorn
3 cups Corn Chex
3 cups broken corn chips
1 package (10 to 11 ounces) butterscotch chips
12 ounces dark chocolate candy coating, coarsely chopped

Steps:

  • In a large bowl, combine the popcorn, cereal and corn chips; set aside. In a microwave, melt butterscotch chips and candy coating; stir until smooth. , Pour over popcorn mixture and toss to coat. Spread into 2 greased 15x10x1-in. baking pans. When cool enough to handle, break into pieces.

Nutrition Facts : Calories 283 calories, Fat 12g fat (8g saturated fat), Cholesterol 0 cholesterol, Sodium 194mg sodium, Carbohydrate 40g carbohydrate (20g sugars, Fiber 2g fiber), Protein 3g protein.

CHOCOLATE CRUNCH BROWNIES



Chocolate Crunch Brownies image

A close girlfriend's mom used to own a coffee shop and sold these brownies. They were so delicious! I asked her for the recipe and every time I serve them I get rave reviews. Everyone knows you can't go wrong with peanut butter and chocolate!

Provided by kylann

Categories     Desserts     Cookies     Brownie Recipes     Chocolate Brownie Recipes

Time 1h35m

Yield 24

Number Of Ingredients 11

¾ cup white sugar
½ cup butter
2 eggs
1 teaspoon vanilla extract
¾ cup all-purpose flour
2 tablespoons unsweetened cocoa powder
¼ teaspoon baking powder
2 cups miniature marshmallows
1 cup peanut butter
1 cup chocolate chips
1 ½ cups crispy rice cereal (such as Rice Krispies®)

Steps:

  • Preheat the oven to 350 degrees F (175 degrees C). Grease a 9x13-inch baking pan.
  • Beat sugar and butter with an electric mixer until fluffy. Beat in eggs and vanilla.
  • Mix flour, cocoa powder, and baking powder together in a small bowl. Add to the egg mixture, beating until smooth. Spread batter into the prepared pan.
  • Bake in the preheated oven until set, about 15 minutes. Remove from the oven and top with marshmallows. Continue baking for 3 minutes. Allow to cool.
  • Meanwhile, melt butter peanut butter and chocolate chips in a small saucepan over low heat. Stir until smooth. Fold in rice cereal. Spread over the marshmallow later. Refrigerate until firm enough to slice, 1 to 2 hours.

Nutrition Facts : Calories 197.8 calories, Carbohydrate 21 g, Cholesterol 25.7 mg, Fat 11.9 g, Fiber 1.3 g, Protein 4.2 g, SaturatedFat 5 g, Sodium 107 mg, Sugar 13.6 g

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