Chocolatey Crunchies Recipes

Steps:

• In the top of a double boiler over simmering water, melt chips and vanilla; stir until smooth. Fold in noodles. Drop by teaspoonfuls onto waxed paper. Chill.

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:

• Preheat oven to 350°. Toss wafer crumbs with brown sugar and butter; press into an ungreased 13x9-in. pan. Bake until lightly browned, 8-10 minutes., For topping, place butter and brown sugar in a small saucepan. Bring to a boil over medium heat; cook and stir 1 minute. Pour evenly over crust., Bake 10 minutes. Remove from oven; let stand 2 minutes. Sprinkle with chocolate chips; let stand until chips have softened. Spread evenly over top; sprinkle with pecans. Cool completely before cutting.

Steps:

• Grease an 8 inch square pan with butter.
• Off the heat (that means on the counter), mix the sugar and the syrup in a heavy-bottomed saucepan (use a pretty big saucepan, you'll thank me later).
• Now put the pan over a medium to low heat and simmer for 3-4 minutes (Nigella bases this on using an 8-inch diameter saucepan).
• The mixture is ready to come off the heat when it's a thick, bubbling bunch of gook, the color of light sand and no darker -- don't let it get any darker than that, or you'll end up with burnt and smelly sugar goop!
• Take the stuff off the heat and quickly whisk in the baking soda.
• Watch the caramel foam up like something out of a sci-fi film (this is the part where you thank me for telling you to use a large pot).
• Pour the foamy stuff into the pan and leave it to set.
• This will take several hours.
• Be patient.
• You can try and cut it into squares, but it will be a fruitless task.
• Best bet is to just bash it into a bunch of different shaped pieces.
• This is good frustration therapy.
• You can dip the pieces into melted chocolate to make your own Cadbury's Crunchy bars, or you could fold splinters of this into either homemade or bought vanilla icecream for honeycomb ice cream.

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:

• 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:

• Boil butter or margarine and syrup together. Add soda. You should end up with a frothy mixture after soda is added. Stir in coconut, flour, sugar, and oats, and stir well. Press mixture lightly into a large baking tray.
• Bake at 350 degrees F (175 degrees C) for 15 minutes. Cool, and cut into bars.