Chocolate Crunchies Recipes

Steps:

• Butter a 18cm / 7in sandwich tin.
• Melt the butter and syrup in a pan.
• Stir in the cocoa and raisins, then thoroughly stir in the biscuit crumbs.
• Spoon into the tin and press down firmly.
• Melt the chocolate in a bowl over a pan of simmering water and spread over the biscuit base.
• Chill for about half an hour.

Steps:

• Melt the chocolate, stirring occasionally, in a heatproof bowl over a pan of gently simmerimg water, making sure the base of the bowl doesn't touch the water.
• Put the oatcakes into a mixing bowl and crumble into small pieces. Stir in the goji berries, nuts, seeds and spices.
• . Stir the nut butter into the melted chocolate and mix until fairly smooth. Stir the chocolate mixture into the remaining ingredients, making sure the ingredients are evenly coated.
• Spread the mixture over a baking sheet and put in the fridge or freezer to chill and harden. Break into shards or cut into rough pieces when set, ready to serve

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.

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.

Steps:

• Mix all the dry ingredients for the crunchies, except for the baking soda.
• Melt the butter and syrup together.
• Add the baking soda and stir.
• Pour into the dry ingredients and mix well.
• Press into a medium sized greased baking pan, about 10 by 8 inches.Use the back of a spoon to press the mixture together and smooth the top.
• Bake for 20 minutes at 350dgrees F.
• Mix together all the ingredients for the icing
• Microwave 1 or 2 minutes until mixture is smooth.
• Pour the hot icing over the hot crunchies, tilt pan to cover the entire surface of the crunchy.
• Cut into squares when cool.

Steps:

• First set out all the utensils, which includes:
• 2 pans,
• 1 glass bowls,
• 1 plastic tuppaware,
• some cling film,
• spatular,
• 2 wooden spoons,
• weighing scales,
• 1 wooden rolling pin,
• 1 large plate,
• 2 table spoons and
• 1 tea spoon.
• Secondly, measure out the caster sugar and the golden syrup, then add to a small pan and turn on the heat.
• While the sugar mixture is heating up, weigh out the chocolate and water then add to a glass bowl. Then use the double boiler method. (To make a double boiler, you have to put water in to a pan then let it boil. After that you add the bowl of chocolate and water.)
• While the water is boiling stir the sugar mixture until smooth and runny. By this point there should be no sugar grains in the pan. Then take off the heat and add biocarbanate of soda.A fizzing reaction should appear. Then put the cling film inside the tuppaware and gently, using the spatular scrape out all the mixture. Now leave to set.
• Return to the boiling water and place bowl on top of pan. This should instantly start to melt the chocolate. Now turn watere temperature down to a simmer heat (low). REMEMBER : keep the water on a low heat. If heat is high, chocolate starts to thicken.
• If chocolate starts to thicken, don't worry: just add another tablespoon of water to the chocolate. This should make it runny again.
• The sugar mixture should be hard. If not leave it to set for another 15 minutes. Next, carefully pull each side of the cling film up and this should ease the mixture up and out of the mould.
• Next, get out the rolling pin and hit the mixture so it will crack into pieces.
• Finally put the heat back on the chocolate so it's warm. Now dip the Crunchie pieces in to chocolate and lay flat on your large plate.
• Leave to cool and eat!