NUTTY CHOCOLATE CRUNCH
Turn all those nuts, biscuits and chocolate from Christmas into these delicious tiffin bites, great for gifts
Provided by Good Food team
Categories Snack, Treat
Time 25m
Yield Cuts into 20 squares
Number Of Ingredients 5
Steps:
- Butter and line a 20cm square tin with non-stick baking parchment. In a large bowl, combine the biscuits and nuts, halving any larger nuts. Melt the chocolate, butter and golden syrup in a bowl set over a pan of simmering water, stirring occasionally until smooth and glossy, then pour this over the biscuit and nut mixture.
- Tip the mixture into the tin, then flatten lightly - it doesn't need to be completely smooth. Chill for at least 2 hrs or overnight before cutting into squares.
Nutrition Facts : Calories 267 calories, Fat 18 grams fat, SaturatedFat 7 grams saturated fat, Carbohydrate 24 grams carbohydrates, Sugar 18 grams sugar, Fiber 1 grams fiber, Protein 5 grams protein, Sodium 0.27 milligram of sodium
NUTTY CHOCOLATE MATZO CRUNCH
This recipe for nutty chocolate matzo crunch is the perfect make-ahead dessert that everyone will enjoy at the Passover meal.
Provided by Martha Stewart
Categories Food & Cooking Dessert & Treats Recipes
Number Of Ingredients 4
Steps:
- Line a sheet pan with parchment paper and top with a wire rack. Place matzos on top of rack. Drizzle chocolate over matzos until almost covered. Immediately sprinkle evenly with chopped nuts and salt. Transfer to refrigerator and chill until set, about 15 minutes. Break into pieces. If chocolate softens, return to refrigerator until set. Matzo crunch is best eaten the day it is made.
MIXED-NUT BUTTER-CRUNCH CANDY
Provided by Food Network
Categories dessert
Yield Approximately 40 1 1/2 by 2-inch bars
Number Of Ingredients 11
Steps:
- To set up: Butter a baking sheet (about 10 by 12) and line the sheet with of parchment paper (allow excess paper at both ends). Grease paper and set sheet aside. Reserve any remaining melted butter for later. Line two more shallow baking sheets or trays with waxed paper for holding and chilling assembled candy and set them aside. Cut each stick of butter in half and place next to work surface, along with measured salt, baking soda, vanilla and coarsely chopped macadamia nuts. Place chopped chocolate in a heat proof bowl and set aside. Place a cup of hot water next to stove and put a pastry brush in water.
- To prepare toffee: Place a 2 1/2-quart heavy bottomed saucepan on the stove. Place water, sugar and corn syrup in the pan and stir gently to combine. Place pan over medium heat and as sugar dissolves, swirl pan gently. Let mixture come to a rolling boil and, once boiling and mixture is clear, don't stir or swirl pan anymore. If, while sugar is boiling, any sugar crystals cling to sides of pan, use moistened pastry brush to wash sides of the pan. Cook syrup until starts becoming a very light amber color. Lower heat and add butter, one half stick at a time, stirring very gently. (Only add additional butter after preceding piece has become melted and fully incorporated.) Once all the butter has been added, place candy thermometer into mixture, making sure that the bottom tip does not touch the bottom of the pan. Raise heat to medium and boil mixture until the temperature reads between 295 degrees F and 300 degrees F. Remove thermometer from pan and pan from stove and immediately stir in salt, baking soda, vanilla and macadamia nuts. (Quickly stick thermometer it warm water to aid in clean up.) Immediately, pour candy mixture onto prepared baking sheet. Brush the bottom of a long off-set metal spatula (an icing spatula is perfect) or a knife with some melted butter. Spread the candy mixture out so that it is 1/4-inch thick. Use the knife to push the sides back into a rectangular shape as the mixture cools. Let the mixture set for a few minutes.
- To melt chocolate: While toffee firms up a bit, melt chocolate in the top of a double boiler or in a skillet with 1-inch of hot but not simmering water (stirring constantly until smooth). Be careful not to allow any water to enter bowl of chocolate.
- To cut candy: While candy mixture is still warm and pliable, use a buttered pastry scraper to score the candy into 1 1/2 by 2-inch rectangles. Let set further until the candy is firmer (5 minutes at room temperature). Score again through original cuts, making sure candy is in separate squares all the way through to the bottom. ( If stubborn, use your pastry scraper and mallet to knock through any sticky, tough spots. Hit the top (wooden part) of the scraper with a heavy mallet.)
- To fully assemble candy and chill: When chocolate is firm, pour melted chocolate over top of scored candy and, using a spatula, spread it out evenly. It's okay if the chocolate runs down into grooves in candy. Scatter 2 cups of the ground toasted nuts on top of the chocolate and press them into the chocolate. Reserve the remaining 1 cup of nuts. Lift one end of the parchment paper so the first line of cut candy bends and separates from the next line. Carefully lift one piece off at a time. Sprinkle with some additional nuts to coat any exposed chocolate. Place candy on prepared baking sheets lined with waxed paper (in a single layer) and refrigerate (covered with plastic wrap) so chocolate will harden. Once set, place candy in an air-tight tin, separated in layers with waxed paper. Although these candies may be stored at room temperature, to best preserve fresh flavor, store them in the refrigerator.
CHOCOLATE CRUNCH BARK RECIPE BY TASTY
Here's what you need: soda crackers, butter, light brown sugar, semi-sweet chocolate chips, pecan
Provided by Katie Aubin
Categories Desserts
Yield 15 servings
Number Of Ingredients 5
Steps:
- Preheat oven to 350°F (175°C).
- Place crackers on a greased, parchment paper-lined baking sheet so that the entire surface is covered.
- In a saucepan, melt butter on low heat. Once melted, add brown sugar and turn heat to medium. Continue stirring until boiling, then boil for 3 minutes.
- Pour the caramel over the crackers, spreading evenly with a spatula.
- Bake for 5 minutes.
- Pour the chocolate chips over the crackers and cover with tin foil for 3 minutes.
- Remove the foil and spread the softened chocolate over the top evenly.
- Sprinkle with pecans, cover with foil, and freeze for 1 hour.
- Break the bark up into pieces.
- Enjoy!
Nutrition Facts : Calories 316 calories, Carbohydrate 30 grams, Fat 22 grams, Fiber 2 grams, Protein 2 grams, Sugar 18 grams
CHOCOLATE-NUT CRUNCH DESSERT
Make a chocolate lovers' refrigerated dessert. It boasts a crunchy crust and topping with a creamy chocolate filling and it'll feed a crowd.
Provided by By Betty Crocker Kitchens
Categories Dessert
Time 8h50m
Yield 12
Number Of Ingredients 9
Steps:
- Heat oven to 375°F. In medium bowl, mix nut crunch ingredients. With pastry blender (or pulling 2 table knives through ingredients in opposite directions), cut in butter until crumbly. Stir in walnuts. Spread in ungreased 13x9-inch pan. Bake about 20 minutes or until golden brown. Cool completely, about 30 minutes.
- Meanwhile, in 3-quart saucepan, heat chocolate chips, marshmallows and milk over low heat, stirring constantly, just until chocolate and marshmallows are melted and mixture is smooth. Refrigerate about 30 minutes, stirring every 10 minutes, until mixture mounds slightly when dropped from a spoon.
- In chilled large bowl, beat whipping cream with electric mixer on high speed until stiff. Fold chocolate mixture into whipped cream. Fold 2 cups of the nut crunch into chocolate-cream mixture.
- In ungreased 13x9-inch pan, spread 1 cup of the nut crunch. Carefully spread chocolate-cream mixture over crunch. Sprinkle with remaining crunch (about 1 cup). Cover; refrigerate until set, at least 8 hours but no longer than 24 hours.
Nutrition Facts : Calories 560, Carbohydrate 59 g, Cholesterol 55 mg, Fat 6, Fiber 3 g, Protein 6 g, SaturatedFat 17 g, ServingSize 1 Serving, Sodium 310 mg, Sugar 36 g, TransFat 1 1/2 g
OLD-TIME BUTTER CRUNCH CANDY
Both my children and my grandchildren say the season wouldn't be the same without the big tray of candies and cookies I prepare. This one's the most popular part of that collection. We love the nutty pieces draped in chocolate. -Mildred Duffy, Bella Vista, Arkansas
Provided by Taste of Home
Categories Desserts
Time 40m
Yield about 2 pounds.
Number Of Ingredients 6
Steps:
- Line a 13x9-in. pan with foil; set aside. Using part of the butter, grease the sides of a large heavy saucepan. Add remaining butter to saucepan; melt over low heat. Add sugar, corn syrup and water. Cook and stir over medium heat until a candy thermometer reads 300° (hard-crack stage). , Remove from the heat and stir in almonds. Quickly pour into the prepared pan, spreading to cover bottom of pan. Cool completely. Carefully invert pan to remove candy in 1 piece; remove foil. , Melt half of the chocolate in a double boiler or microwave-safe bowl; spread over top of candy. Let cool. Turn candy over and repeat with remaining chocolate; cool. Break into 2-in. pieces. Store in an airtight container.
Nutrition Facts : Calories 375 calories, Fat 26g fat (12g saturated fat), Cholesterol 35mg cholesterol, Sodium 137mg sodium, Carbohydrate 34g carbohydrate (29g sugars, Fiber 3g fiber), Protein 5g protein.
CHOCOLATE NUT CRUNCH
From The Little Black Book of Chocolate. Haven't made this yet myself, so I just estimated on the time. Cooking time is setting time. No baking involved but you will need a candy thermometer. Put pieces into decorative clear bags tied with ribbon for a Christmas stocking stuffer.
Provided by CulinaryQueen
Categories Candy
Time 1h20m
Yield 30-40 pieces
Number Of Ingredients 6
Steps:
- Grease a 15" X 10" cookie sheet and set aside.
- Place sugar, butter, salt and water in heavy saucepan. Cook over medium heat, stirring, until mixture reaches soft-ball stage (234F-240F on candy thermometer).
- Stir in 1/2 cup nuts and pour onto prepared cookie sheet. Spread with greased spatula to about 1/4" thickness and set aside until cool.
- Place chocolate in heavy saucepan and cook over low heat until melted. Spread melted chocolate over cooled nut mixture. Sprinkle with remaining 1/2 cup nuts.
- Set aside until chocolate is firmly set.
- Break into pieces as you would peanut brittle.
- Store in airtight container.
- NOTE: You may even want to drizzle some melted white chocolate or sprinkle red or green sprinkles for serving during the holidays.
Nutrition Facts : Calories 108.5, Fat 8.4, SaturatedFat 4.1, Cholesterol 8.1, Sodium 51.8, Carbohydrate 9.5, Fiber 1.4, Sugar 6.9, Protein 1.6
CHOCOLATE NUT CRUNCH CLUSTER
Perfect for the crunch lover! These are easy to make. Great for holiday recipe exchanges or just whip them up quick for company. Smooth chocolate taste with a nice nutty crunch.
Provided by StrawberrySmoothie
Categories Dessert
Time 15m
Yield 20-25 serving(s)
Number Of Ingredients 5
Steps:
- melt butterscotch chips and semi-sweet chocolate chips with the paraffin wax in a medium saucepan until smooth.
- remove from heat and stir in peanuts and chow mein noodles until covered.
- Drop by the spoonful into 3inch cups or drop onto wax paper. Let the clusters set and cool before eating.
- Enjoy!
Nutrition Facts : Calories 203.3, Fat 14.5, SaturatedFat 4.9, Sodium 161.6, Carbohydrate 16.6, Fiber 2, Sugar 11, Protein 4.8
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