This Chocolate Crunchies recipe is the best possible way to re-stock that cookie jar
1 Swiss roll pan 34 cm x 24 cm
Medium micro-proof mixing bowl
125 g butter
2 T (30 ml) milk
2 T (30 ml) golden syrup or honey
1 x 520 g packet of Ina Paarman’s Honey Crunchies with Cinnamon
1 x 90 g Cadbury top deck chocolate or plain milk chocolate, broken into blocks
Preheat the oven to 140C and adjust oven rack to middle position.
Butter the pan generously or line it with non-stick baking paper just to make absolutely sure that the mixture does not stick to the pan.
Chocolate CrunchiesPlace the butter, milk and golden syrup in the micro-safe mixing bowl and microwave on high for 1 minute until butter has melted.
Add the contents of the pack and the coconut to the melted butter mixture and stir with a spatula until all the dry ingredients are well coated.
Scrape the mixture into the prepared pan. Level and flatten it into the pan with your hand. The mixture must have a “plastered down” look.
Bake for 30 minutes.
Space the chocolate blocks out all over the baked crunchies while still very hot. Wait until the chocolate has melted and then spread the chocolate over the baked crunchies with the back of a spoon or a small spatula.
Cut into fingers while still warm and before the crunchies harden too much. Allow to cool.
Lift out and store between sheets of greaseproof paper in an airtight container.
Good with a glass of milk.
By: Ina Paarman