Ingredients for Chocolate Crunchies
- Digestive Biscuits
- 100g (1/2 cup) unsalted butter
- Golden Syrup
- Cocoa Powder
- 100g (1 cup) raisins
- Dark Chocolate
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How to Make Chocolate Crunchies
- Preheat your oven to 350°F (175°C). Grease and flour an 18cm (7 inch) square baking tin.
- In a medium saucepan over medium heat, melt 100g (1/2 cup) butter and 100g (1/2 cup) golden syrup.
- Remove from heat and stir in 50g (1/2 cup) unsweetened cocoa powder and 100g (1 cup) raisins. Add 200g (1 1/2 cups) crushed digestive biscuits (or graham crackers) and mix thoroughly until well combined.
- Pour the mixture into the prepared tin and press down firmly to create an even layer.
- Melt 150g (1 cup) dark chocolate in a double boiler or microwave in 30-second intervals, stirring until smooth. Pour melted chocolate over the biscuit base and spread evenly.
- Refrigerate for at least 30 minutes, or until the chocolate is set. Cut into squares and enjoy!
Nutrition Information (Approximate per serving)
Sodium
11 g
Sugar
33g
Fat
57g
Carbs
11g