Chocolate Nut And Raisin Crunch Recipes

Steps:

• Place pretzels, raisins and pine nuts in a bowl. In a microwave, melt chocolate chips; stir until smooth. Stir in coffee granules, cinnamon and sour cream. To rewarm, microwave in additional 5- to 10-second intervals. Add to pretzel mixture; toss until combined., Drop mixture by heaping tablespoonfuls onto a waxed paper-lined baking sheet. Sprinkle with salt., Refrigerate until set, about 10 minutes. Store in an airtight container in the refrigerator.

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.

Steps:

• Line a baking sheet with nonstick aluminum foil. Set aside.Place the chocolate in a heavy small saucepan over low heat. Cover and cook, stirring occasionally, for 12 to 15 minutes, or until the chocolate has melted. Add the peanuts and raisins and blend well.Using a metal spatula, spread the chocolate mixture into a rectangle, approximately 6 x 5 inches (the mixture will be about 1/2 inch thick), on the prepared baking sheet. Freeze the chocolate mixture for 15 minutes. Remove the baking sheet from the freezer and transfer the chocolate mixture to a heavy resealable bag seal the bag (make sure to get the air out of the bag). Using a mallet or blunt object, gently pound the mixture within the sealed bag until it is broken into small pieces. The Chocolate, Nut, and Raisin Crunch can be kept in an airtight container in the freezer for up to a month.From SINFUL SMOOTHIES: more than 130 dessert smoothies & other indulgences. Copyright © 2004 Donna Pliner Rodnitzky. All Rights Reserved.

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:

• Line a baking sheet with nonstick aluminum foil. Set aside.Place the chocolate in a heavy small saucepan over low heat. Cover and cook, stirring occasionally, for 12 to 15 minutes, or until the chocolate has melted. Add the peanuts and raisins and blend well.Using a metal spatula, spread the chocolate mixture into a rectangle, approximately 6 x 5 inches (the mixture will be about 1/2 inch thick), on the prepared baking sheet. Freeze the chocolate mixture for 15 minutes. Remove the baking sheet from the freezer and transfer the chocolate mixture to a heavy resealable bag seal the bag (make sure to get the air out of the bag). Using a mallet or blunt object, gently pound the mixture within the sealed bag until it is broken into small pieces. The Chocolate, Nut, and Raisin Crunch can be kept in an airtight container in the freezer for up to a month.From SINFUL SMOOTHIES: more than 130 dessert smoothies & other indulgences. Copyright © 2004 Donna Pliner Rodnitzky. All Rights Reserved.