Chocolate Crunchies
"I took this recipe from Good Food Cakes, Bakes and Chocolate. They are very rich and never stay in my house for long. They will keep for up to a week wrapped in foil. Cooking time is actually chilling time."
photo by Tea Jenny
- Ready In:
- 50mins
- Ingredients:
- 6
- Serves:
-
8-10
ingredients
- 200 g digestive biscuits, crushed into uneven crumbs
- 100 g butter, plus extra for greasing
- 3 tablespoons golden syrup
- 2 tablespoons cocoa powder
- 50 g raisins
- 100 g dark chocolate
directions
- 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.
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Reviews
-
Wow, this will become a go-to recipe for us. I had everything on hand and it all came together in just minutes. I put the biscuits in a plastic bag and bashed them a couple of times with a rolling pin. I lined the tin with baking paper so didn't bother buttering it. Even though these are very rich, you can cut them in small squares and not feel quite as guilty. Thanks so much for posting. -
Hi Lou, you are so right these are very rich, and very yummy. I followed the recipe with no changes and right now there are not many left. My DH just loves dark chocolate. Thank you for posting this will be made again in our house I think. Made for ZWT#6 2010
RECIPE SUBMITTED BY
Lou van
Dudley, 0
<p><img src=http://i23.photobucket.com/albums/b399/susied214/permanent%20collection/IWasAdoptedfall08.jpg border=0 alt=Photobucket /> <br />Happily married and the proud mum of a beautiful daughter aged 5 and a baby son who was born on 10/04/10. Really enjoy cooking and trying new recipes, especially north American, French, Greek and Mexican. Have many cookbooks which I often pick from but love Nigel Slaters recipes and attitude, Charmaine Solomon for her Asian recipes and I am also a subscriber to Good Food Mag. I try to source good quality ingredients particularly meat and organic veg as I believe that <br />good ingredients can make a meal truely special. Have been lucky enough to find a wonderful farmer/butcher in Wales who only sells his own produce which is fantastic and I always stock up on a whole lamb for the freezer when I go there! <br /><img src=http://i250.photobucket.com/albums/gg271/MrsTeny/Permanent%20Collection/PACSpring09Iwasadopted.jpg alt= /></p>
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