Chocolate Crunch

Fix.and.Freeze.Foods's picture

Oct. 12, 2011


Butter 2 Ounce
Golden syrup 3 Tablespoon
Cocoa powder 1 Tablespoon
Dried milk solids 2 Ounce
Rice crispies 1 Ounce



1) Butter a 7-inch sandwich tin and use greased greaseproof paper or non-stick parchment to line it.


2) In a pan, put all the ingredients except for the crispies, and heat them very gently till melted. Keep stirring constantly.

3) Take the mixture off the heat and add the rice crispies. Stir well and spoon the mixture into the prepared tin.

4) Place in the fridge and chill till set. Cut the chilled mixture into 8 slices.

5) If you wish to freeze the crunch, first flash freeze till firm and then pack in a rigid container. Use foil to separate each layer. Seal, label and store in the freezer.


6) If serving without freezing, place the Chocolate Crunch on a serving platter and serve at room temperature of slightly chilled. To serve frozen crunch slices, first thaw at room temperature for 1 to 2 hours and then serve. These make a good dessert, or even a snack.

Recipe Summary

Difficulty Level: Easy
Cook Time: 10 Minutes
Ready In: 10 Minutes

Nutrition Facts

Serving size Complete recipe

Calories 746Calories from Fat 495

 % Daily Value*

Total Fat 57 g87.7%

Saturated Fat 33 g165%

Trans Fat 0 g


Sodium 430 mg17.92%

Total Carbohydrates 60 g20%

Dietary Fiber 6 g24%

Sugars 23 g

Protein 10 g20%

Vitamin A % Vitamin C %

Calcium % Iron %

*Based on a 2000 Calorie diet