Best 7 Crunchie Bars Recipes

CRUNCHIES

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.

CRUNCHY PART OF A CADBURY'S CRUNCHIE BAR

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.

HOMEMADE CRUNCHIE BARS

Steps:

• Prepare a 9″ x 13″ cake pan with nonstick spray, or a light coating of vegetable oil or shortening. Set aside.
• In a LARGE pot (it will bubble up like mad as it cooks!), stir together sugar, corn syrup, and water. Attach a candy thermometer to the pan, making sure that it does not touch the bottom of the pan.
• Bring mixture to a boil, and allow to cook until temperature reaches 300 degrees F (hard crack stage). From the time mixture starts boiling to the time it reaches 300F, do not stir.
• Once mixture reaches 300F, remove from heat. Add vanilla and baking soda, beating to incorporate. The mixture will start foaming quite a bit when you add the baking soda (chemical reaction!), so using a LONG wooden spoon is a good idea. The sugar will be very hot, and will burn if you get any on your hand as you stir. Be very careful and work FAST. Continue beating the mixture until the foaming starts to slow down.
• Dump foaming mixture into greased cake pan, spreading it out as evenly as possible. Allow it to cool for 15-20 minutes.
• When the sponge toffee is starting to harden - but is still quite warm - use a serrated knife to score lines, about 1/4″- 1/2″ deep in the warm candy. These will be the shapes of your candy bars - I like to make them about 1.25″ x 3″, or so. Keep in mind that this is not an exact science, and you WILL have breakage in there.
• 20 minutes later, go back and re-score the lines you already made, gently cutting a little deeper than last time. Allow to cool completely.
• Once toffee is cooled all the way through, remove from pan and gently snap along your score lines. If you don't plan to dip them right away, be sure to store toffee in an airtight container - the sugar will attract water from the air, and the toffee can go soggy.
• In a large bowl, carefully melt your chocolate using whatever method you prefer. I like to use a glass bowl, nuking for 30 seconds at a time in the microwave, many swear by a double boiler. So long as you don't scorch it, it's all good.
• Using a fondue fork, candy dipping utensil, or (Clean!) fingers, gently dip each piece of sponge toffee, swirling around to coat fully. Allow excess chocolate to drip off before placing each piece on wax paper, parchment, or foil to harden.
• Enjoy!

CRUNCHIE BARS

Steps:

• PREHEAT oven to 400°F Place crackers in a single layer on a foil-lined 15x10x1-inch baking pan.
• HEAT butter and sugar in saucepan on medium-high heat until butter is melted and mixture is well blended. Bring to boil; boil 3 minute without stirring. Spread over crackers.
• BAKE 7 minute Immediately sprinkle with chopped chocolate; let stand 5 minute Spread melted chocolate over top. Sprinkle with walnuts. Cool. Cut or break into pieces.

GRANDMA'S CRUNCHIE BARS

Steps:

• Lightly grease a rectangular silicon mold with butter; set aside.
• In a large pot, add sugar, corn syrup and honey. Turn the heat to medium-low and cook until the sugar starts to dissolve, stirring constantly. When the mixture gets very sticky, add water; stir until smooth.
• Bring the mixture to a boil. Reduce the heat to medium and simmer, stirring often. Cook until it reaches 275ºF to 300ºF.
• Remove from the heat and add vanilla extract as well as baking soda; stir immediately. The mixture will expand while stirring; that's why it's important to use a large pot from the beginning.
• Quickly transfer the mixture into the prepared silicon mold (don't even it out otherwise the air bubbles will be removed) and let it sit until it hardens, about 7:30 hours.
• Unmold the bars and dip each in melted chocolate, coating well. Transfer them onto a wire rack sitting on a baking sheet lined with wax paper to catch any drips.
• When they are all coated, transfer them to the refrigerator until the chocolate bars get hard, about 1 hour.

CHOCOLATE CRUNCH BARS

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.

CRUNCHIE BAR

Steps:

• First set out all the utensils, which includes:
• 2 pans,
• 1 glass bowls,
• 1 plastic tuppaware,
• some cling film,
• spatular,
• 2 wooden spoons,
• weighing scales,
• 1 wooden rolling pin,
• 1 large plate,
• 2 table spoons and
• 1 tea spoon.
• Secondly, measure out the caster sugar and the golden syrup, then add to a small pan and turn on the heat.
• While the sugar mixture is heating up, weigh out the chocolate and water then add to a glass bowl. Then use the double boiler method. (To make a double boiler, you have to put water in to a pan then let it boil. After that you add the bowl of chocolate and water.)
• While the water is boiling stir the sugar mixture until smooth and runny. By this point there should be no sugar grains in the pan. Then take off the heat and add biocarbanate of soda.A fizzing reaction should appear. Then put the cling film inside the tuppaware and gently, using the spatular scrape out all the mixture. Now leave to set.
• Return to the boiling water and place bowl on top of pan. This should instantly start to melt the chocolate. Now turn watere temperature down to a simmer heat (low). REMEMBER : keep the water on a low heat. If heat is high, chocolate starts to thicken.
• If chocolate starts to thicken, don't worry: just add another tablespoon of water to the chocolate. This should make it runny again.
• The sugar mixture should be hard. If not leave it to set for another 15 minutes. Next, carefully pull each side of the cling film up and this should ease the mixture up and out of the mould.
• Next, get out the rolling pin and hit the mixture so it will crack into pieces.
• Finally put the heat back on the chocolate so it's warm. Now dip the Crunchie pieces in to chocolate and lay flat on your large plate.
• Leave to cool and eat!