How To make Chocolate Crunch
4 oz Plain or Milk Chocolate
4 oz White Chocolate
4 oz Butter
4 fl Whipping Cream
2 oz Chopped nuts
4 oz Chopped Dates
8 oz Rich Tea Biscuits
Line the base of an 18cm (7in) loose-bottomed deep flan tin or round cake tin with non-stick baking parchment. Break the chocolate into small pieces. Place the plain or milk in one bowl and the white in another. Add 2 ounces of butter to each. Stand bowls over pans of hot water. Leave until chocolate and butter have melted, stirring occasionally. Place bowls on work surface and stir half the cream, nuts, dates and coarsely crushed biscuits into each. Spoon the darker mixture into the tin and spread level with the back of a spoon, pushing the mixture down into the corners. Top wih the white mixture. Cover with foil or cling film and chill until set. Remove from tin and serve cut into slices. Source: Woman's Realm
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CHOCOLATE CRUNCH BARS | No-bake dessert
CHOCOLATE CRUNCH BARS are the yummiest lazy dessert. They taste like cake -or even better.
WARNING: These are addictive!!!
For the roasted almonds-
250 g almond slivers
25 g water
25 g castor sugar
Bake at 160 degrees for 20 minutes or till golden.
For the bars-
250 g dark chocolate
2 tbsp honey
3 tbsp butter
150 g roasted almonds
50 g crushed cookies
50 g cornflakes
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Homemade Crunch Bars Recipe
Find the written recipe here on my website:
Learn how to make copycat Nestle Crunch Bars at home with just two ingredients. Homemade crunch bars are awesome because you can use whatever chocolate you want to make them. #crunchbar #candybar
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3 Layered Chocolate Crunch Dessert | Easy ingredients | Quick prep
A heavenly combination chocolate & cream with a kick of crunch made using readily available ingredients and it doesn't even take that long to put together!
INGREDIENTS
Pound cake- 1
Chocolate pudding mix- 150 gm
Milk- 4 cups
Cream- 300 ml
Vanilla- 2 drops
Sugar 1 cup
Walnuts- 1/2 cup
Cocoa powder for dusting
METHOD
Layer 1: Store bought pound cake
Layer 2 Chocolate: take store bought chocolate pudding mix or custard mix. Take 4 cups of warm milk and mix in the chocolate pudding mix. Once completely dissolved take it to the stove and mix on low heat till it thickens and starts to bubble around the edges. Now let it cool for about an hour. Remember we want the same taste as pudding but not the same consistency. The consistency should be thinner than that of pudding or custard
Layer 3 cream: whip the cream till it forms stiff peaks. Make sure the cream is already chilled
Crunch (praline): Melt and caramelize sugar on low heat and once it's done add in walnuts or any other nuts like pecans in it. Once the nuts are properly coated in the sugar turn off the heat immediately pour onto a cool dry surface. If you have a silicon mat that's even better but if not even the kitchen top will do . It's gonna come off very easily once it has entirely cooled down.
Now we assemble. First comes the layer of cake. Then comes the layer of chocolate pudding. After taking it out of the refrigerator I whisked it once again to make sure it wasn't thick and lumpy. And then comes the layer of whipped cream. Repeat the layers as many times as you want. Make sure to chill it for 4-5 hours before serving
For the crunch we use our walnut praline. Once it has cooled down, break it into smaller pieces and distribute generously on top of the dessert.
For best results make the layers of whipped cream thinner and the layers of chocolate thicker. And refrigerate the dessert after assembling so that the cake soaks in the flavor.
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Chocolate Crunch Bars | Delish
Get the full recipe from Delish:
INGREDIENTS
24 oz. chocolate chips
2 1/2 c. Rice Krispies
Pinch of flaky sea salt
DIRECTIONS
1. Line an 8”-x-8” baking pan with parchment paper.
2. Over a double-boiler, or in a microwave using 50 percent power, melt chocolate chips. Transfer to a large bowl and immediately add in Rice Krispies. Using a plastic spatula, fold the chocolate and cereal together until the cereal is fully coated in chocolate. Pour into prepared pan.
3. Sprinkle with flaky sea salt and refrigerate until set, about 30 minutes. Slice into bars and serve cold or at room temperature.
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The Best Old Skool Chocolate Concrete
Ok so I know its not Christmas now but it was filmed then! Slight delay in editing but here you go
Recipe -
Ingredients
250g Plain Flour
250g Granulated Sugar
70g Cocoa Powder
150g Melted Butter
Method
Grease square oven tin
Mix dry ingredients together
Add butter in a well and mix
Use hands to combine and add to tin
Bake in the oven at 180c for 20 minutes
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