Best 9 Corny Chocolate Crunch Recipes

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Welcome to the delightful world of "corny chocolate crunch," a delectable treat that combines the irresistible sweetness of chocolate with the satisfying crunch of corn. This dessert enjoys incredible popularity among people all over the world for its unique textural combination and nostalgic flavor. In this article, we'll guide you through the magical journey of creating the perfect "corny chocolate crunch" by uncovering the secrets behind its irresistible appeal. From selecting the finest ingredients to mastering the art of achieving the optimal crunch, we'll empower you to impress your friends and family with this delightful confection.

Let's cook with our recipes!

CORNY CHOCOLATE CRUNCH



Corny Chocolate Crunch image

This sweet treat tastes almost like candy, and it's gone just about as fast! -Delores Ward, Decatur, Indiana

Provided by Taste of Home

Categories     Snacks

Time 20m

Yield about 5 quarts.

Number Of Ingredients 5

3 quarts popped popcorn
3 cups Corn Chex
3 cups broken corn chips
1 package (10 to 11 ounces) butterscotch chips
12 ounces dark chocolate candy coating, coarsely chopped

Steps:

  • In a large bowl, combine the popcorn, cereal and corn chips; set aside. In a microwave, melt butterscotch chips and candy coating; stir until smooth. , Pour over popcorn mixture and toss to coat. Spread into 2 greased 15x10x1-in. baking pans. When cool enough to handle, break into pieces.

Nutrition Facts : Calories 283 calories, Fat 12g fat (8g saturated fat), Cholesterol 0 cholesterol, Sodium 194mg sodium, Carbohydrate 40g carbohydrate (20g sugars, Fiber 2g fiber), Protein 3g protein.

CORNY CHOCOLATE CRUNCH



Corny Chocolate Crunch image

Make and share this Corny Chocolate Crunch recipe from Food.com.

Provided by paulamatt

Categories     Candy

Time 20m

Yield 5 qts

Number Of Ingredients 5

3 quarts popped popcorn
3 cups Corn Chex
3 cups broken corn chips
1 (11 ounce) package butterscotch chips
3/4 lb dark chocolate confectionary coating

Steps:

  • In a large bowl, combine popcorn, cereal and corn chips; set aside.
  • don't eat yet!
  • In a saucepan over medium-low heat, melt butterscotch chips and candy coating; stir until smooth.
  • Pour over popcorn mixture and toss to coat.
  • Spread into two greased 15 x 10-inch baking pans.
  • When cool enough to handle, break into pieces.
  • Yields about 5 quarts.

Nutrition Facts : Calories 839.2, Fat 41.2, SaturatedFat 28.3, Cholesterol 3.4, Sodium 233.8, Carbohydrate 112.7, Fiber 7.6, Sugar 76.3, Protein 8.9

GRANNY'S CHOCOLATE CRUNCH



Granny's Chocolate Crunch image

Somehow, her recipes always are better than everyone else's. I have no idea why, but they just taste so good

Provided by Perfect Pixie

Categories     Candy

Time 25m

Yield 16 serving(s)

Number Of Ingredients 8

2 cups corn flakes
1/2 cup white sugar
6 ounces butter, melted
1 cup coconut
1 teaspoon baking powder
1 cup plain flour
1 tablespoon cocoa
1/2 cup sultana

Steps:

  • Mix dry ingredients and pour melted butter over them.
  • Blend well and press into shallow sponge roll tray.
  • Bake in slow oven at 350°F for 1/2 an hour or 375°F for 20 minutes.
  • Ice with chocolate icing while hot.
  • Cut while still warm.

Nutrition Facts : Calories 193.6, Fat 12.2, SaturatedFat 8.5, Cholesterol 22.9, Sodium 126.7, Carbohydrate 20.9, Fiber 1.4, Sugar 10.1, Protein 1.7

CHOCOLATE CRUNCH



Chocolate crunch image

Indulge in these chocolate crunch squares whenever you need a sweet treat. They're lovely with a cup of tea or coffee

Provided by Jess Whitehead

Categories     Afternoon tea

Time 45m

Yield Makes 8-10

Number Of Ingredients 7

170g unsalted butter, melted, plus extra for the tin
1 tsp vanilla extract
170g caster sugar
225g self-raising flour
25g cocoa powder
1 large egg, beaten
2 tbsp granulated sugar

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.

Nutrition Facts : Calories 311 calories, Fat 15 grams fat, SaturatedFat 9 grams saturated fat, Carbohydrate 38 grams carbohydrates, Sugar 21 grams sugar, Fiber 1 grams fiber, Protein 4 grams protein, Sodium 0.2 milligram of sodium

CRUNCHY CHOCOLATE CLUSTERS



Crunchy Chocolate Clusters image

This easy candy has a south-of-the-border flavor with cinnamon, chocolate and coffee. Sweet, salty and crunchy, it's a great no-bake treat. -Roxanne Chan, Albany, California

Provided by Taste of Home

Categories     Desserts

Time 25m

Yield 3/4 pound (12 pieces)

Number Of Ingredients 8

3/4 cup coarsely crushed pretzels
1/4 cup raisins
2 tablespoons pine nuts, toasted
1-1/3 cups semisweet chocolate chips
1/2 teaspoon instant coffee granules
1/4 teaspoon ground cinnamon
1/4 cup sour cream
Coarse sea salt

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.

Nutrition Facts : Calories 139 calories, Fat 8g fat (4g saturated fat), Cholesterol 1mg cholesterol, Sodium 86mg sodium, Carbohydrate 19g carbohydrate (12g sugars, Fiber 1g fiber), Protein 2g protein.

CHOCOLATE CHEX® CARAMEL CRUNCH



Chocolate Chex® Caramel Crunch image

Plain brown sugar and butter turns into caramelly goodness that surrounds chocolate cereal squares for a scrumptious crunchy snack.

Provided by Chex

Categories     Trusted Brands: Recipes and Tips     Chex® Party Mix

Time 15m

Yield 16

Number Of Ingredients 6

8 cups Chocolate Chex® cereal
¾ cup packed brown sugar
6 tablespoons butter or margarine
3 tablespoons light corn syrup
¼ teaspoon baking soda
¼ cup vanilla baking chips

Steps:

  • Into large microwavable bowl, measure cereal; set aside. Line cookie sheet with waxed paper.
  • In 2-cup microwavable measuring cup, microwave brown sugar, butter and corn syrup uncovered on High 1 to 2 minutes, stirring after 1 minute, until melted and smooth. Stir in baking soda until dissolved. Pour over cereal, stirring until evenly coated. Microwave on High 3 minutes, stirring every minute. Spread on cookie sheet. Cool 10 minutes. Break into bite-size pieces.
  • In small microwavable bowl, microwave vanilla baking chips uncovered on High about 1 minute 30 seconds or until chips can be stirred smooth (bowl will be hot). Drizzle over snack. Refrigerate until set. Store in tightly covered container.

Nutrition Facts : Calories 196.8 calories, Carbohydrate 32.9 g, Cholesterol 11.4 mg, Fat 7.1 g, Fiber 0.7 g, Protein 1.7 g, SaturatedFat 3.9 g, Sodium 218.1 mg, Sugar 16.4 g

CHOCOLATE CRUNCH BROWNIES



Chocolate Crunch Brownies image

A close girlfriend's mom used to own a coffee shop and sold these brownies. They were so delicious! I asked her for the recipe and every time I serve them I get rave reviews. Everyone knows you can't go wrong with peanut butter and chocolate!

Provided by kylann

Categories     Desserts     Cookies     Brownie Recipes     Chocolate Brownie Recipes

Time 1h35m

Yield 24

Number Of Ingredients 11

¾ cup white sugar
½ cup butter
2 eggs
1 teaspoon vanilla extract
¾ cup all-purpose flour
2 tablespoons unsweetened cocoa powder
¼ teaspoon baking powder
2 cups miniature marshmallows
1 cup peanut butter
1 cup chocolate chips
1 ½ cups crispy rice cereal (such as Rice Krispies®)

Steps:

  • Preheat the oven to 350 degrees F (175 degrees C). Grease a 9x13-inch baking pan.
  • Beat sugar and butter with an electric mixer until fluffy. Beat in eggs and vanilla.
  • Mix flour, cocoa powder, and baking powder together in a small bowl. Add to the egg mixture, beating until smooth. Spread batter into the prepared pan.
  • Bake in the preheated oven until set, about 15 minutes. Remove from the oven and top with marshmallows. Continue baking for 3 minutes. Allow to cool.
  • Meanwhile, melt butter peanut butter and chocolate chips in a small saucepan over low heat. Stir until smooth. Fold in rice cereal. Spread over the marshmallow later. Refrigerate until firm enough to slice, 1 to 2 hours.

Nutrition Facts : Calories 197.8 calories, Carbohydrate 21 g, Cholesterol 25.7 mg, Fat 11.9 g, Fiber 1.3 g, Protein 4.2 g, SaturatedFat 5 g, Sodium 107 mg, Sugar 13.6 g

CORNFLAKE CRUNCH



Cornflake Crunch image

Chef Christina Tosi uses this snackable cornflake mixture in her Cornflake-Chocolate-Chip-Marshmallow Cookies from the "Momofuku Milk Bar" cookbook.

Provided by Martha Stewart

Yield Makes 4 cups

Number Of Ingredients 5

1/2 (12-ounce) box cornflakes (about 5 cups)
1/2 cup milk powder
3 tablespoons sugar
1 teaspoon coarse salt
9 tablespoons melted butter

Steps:

  • Preheat oven to 275 degrees. Line a baking sheet with parchment paper or a nonstick baking mat; set aside.
  • Place cornflakes in a medium bowl. Using your hands, crush to one-quarter of their original size. Add milk powder, sugar, and salt; toss to combine. Add butter and toss to form small clusters.
  • Spread cornflake mixture in an even layer on prepared baking sheet. Transfer to oven and bake until clusters are toasted and smell buttery, about 20 minutes. Remove from oven and let cool completely.

CHOCOLATE CHIP-MARSHMALLOW CRUNCH COOKIES



Chocolate Chip-Marshmallow Crunch Cookies image

These are cookies people will talk about endlessly and ask you to make again and again. The reason we're so sure-besides personal experience-is that they're based on our five-star Ultimate Chocolate Chip Cookie recipe, but gussied up for an extra-special occasion or extra-strong sweet craving. Dark chocolate chips, mini marshmallows, oats and toasted Corn Chex™ all get added to the mix, so these cookies bake up gooey and crunchy and salty and sweet. All those mix-ins give the cookies a look that's far from cookie-cutter perfect, but that's part of their charm. If you're lucky, you'll get a cookie with where a stray marshmallow has melted at the edge, creating a crisp caramel bite that's almost like toffee.

Provided by By Betty Crocker Kitchens

Categories     Dessert

Time 1h40m

Yield 40

Number Of Ingredients 14

2 cups Corn Chex™ cereal
2 tablespoons butter
1 tablespoon granulated sugar
2 cups Gold Medal™ all-purpose flour
1 teaspoon baking soda
1/2 teaspoon salt
1 cup butter, softened
3/4 cup packed brown sugar
3/4 cup granulated sugar
1 egg
1 teaspoon vanilla
1 cup 60% cacao bittersweet dark chocolate chips
1 cup miniature marshmallows
1 cup old-fashioned oats

Steps:

  • Heat oven to 350°F. Line large cookie sheets with cooking parchment paper.
  • In medium microwavable bowl, add cereal. In small microwavable bowl, microwave 2 tablespoons butter uncovered on High 20 to 30 seconds or until melted. Stir in 1 tablespoon sugar; microwave about 30 seconds or until sugar is nearly dissolved. Pour butter mixture over cereal, mixing to coat. Microwave uncovered on High 2 to 3 minutes, stirring every 30 seconds, until glazed and toasted. Spread mixture on waxed paper; cool 10 minutes. Place cereal in large resealable food-storage plastic bag, and coarsely crush; set aside.
  • Meanwhile, in small bowl, mix flour, baking soda and salt; set aside.
  • In large bowl, beat softened butter, brown sugar and 3/4 cup granulated sugar with electric mixer on medium speed, or mix with spoon until well mixed; scrape side of bowl. Beat in egg until blended. Beat in vanilla. Stir flour mixture into butter mixture until well mixed (dough will be stiff). Stir in crushed cereal, chocolate chips, marshmallows and oats.
  • Shape into 40 (1 1/2-inch) balls. Place 2 inches apart on cookie sheets. Flatten slightly, reshaping edges if necessary to make round. Cover balls lightly with plastic wrap while waiting to bake.
  • Baking one cookie sheet at a time, bake 8 to 10 minutes or until edges are set (centers will be soft). Cool completely on cookie sheet, about 15 minutes. Remove from cookie sheet to cooling rack. Store covered in airtight container.

Nutrition Facts : Calories 150, Carbohydrate 19 g, Cholesterol 20 mg, Fat 1 1/2, Fiber 0 g, Protein 1 g, SaturatedFat 4 1/2 g, ServingSize 1 Cookie, Sodium 115 mg, Sugar 11 g, TransFat 0 g

Tips:

  • Use fresh popcorn for the best results. Stale popcorn will not have the same crunch and flavor.
  • If you don't have a candy thermometer, you can test the sugar syrup by dropping a small amount into a glass of cold water. If the syrup forms a soft ball, it is ready.
  • Be careful when working with hot sugar syrup. It can cause severe burns.
  • Store the chocolate crunch in an airtight container at room temperature. It will keep for up to 2 weeks.

Conclusion:

Corny chocolate crunch is a delicious and easy-to-make treat that is perfect for any occasion. It is a great way to use up leftover popcorn, and it is sure to be a hit with friends and family. With its sweet and crunchy texture, corny chocolate crunch is a classic snack that is sure to please everyone.

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