Chocolatey Crunchies Recipes

Steps:

• In a large bowl, cream butter and sugars until light and fluffy. Beat in egg and vanilla. Combine the flour, baking soda and salt; gradually add to creamed mixture and mix well. Stir in the oats, cornflakes and coconut. , Shape into 1-in. balls and place 2 in. apart on greased baking sheets. Flatten with a glass dipped lightly in flour. Bake at 350° for 8-10 minutes or until lightly browned. Remove to wire racks to cool. , For filling, beat cream cheese and sugar until smooth. Beat in chocolate. Spread about 1 tablespoon on half of the cookies and top each with another cookie. Store in refrigerator.

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:

• 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:

• 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:

• 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:

• 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.