Time 20m Yield about 5 quarts. Number Of Ingredients 5 Steps:
In a large bowl, combine the popcorn, cereal and corn chips; set aside. In a microwave, melt butterscotch chips and candy coating; stir until smooth. , Pour over popcorn mixture and toss to coat. Spread into 2 greased 15x10x1-in. baking pans. When cool enough to handle, break into pieces.
Time 20m Yield 5 qts Number Of Ingredients 5 Steps:
In a large bowl, combine popcorn, cereal and corn chips; set aside. don’t eat yet! In a saucepan over medium-low heat, melt butterscotch chips and candy coating; stir until smooth. Pour over popcorn mixture and toss to coat. Spread into two greased 15 x 10-inch baking pans. When cool enough to handle, break into pieces. Yields about 5 quarts.
Time 25m Yield 16 serving(s) Number Of Ingredients 8 Steps:
Mix dry ingredients and pour melted butter over them. Blend well and press into shallow sponge roll tray. Bake in slow oven at 350°F for 1/2 an hour or 375°F for 20 minutes. Ice with chocolate icing while hot. Cut while still warm.
Time 45m Yield Makes 8-10 Number Of Ingredients 7 Steps:
Heat the oven to 180C/160C fan/gas 4. Butter a 20cm square tin and line with baking parchment. Stir the melted butter and vanilla together in a bowl. Mix the caster sugar, flour and cocoa together in another bowl. Pour the bowl of wet ingredients into the dry and beat together, then add the egg and beat again until combined. Press into the prepared tin. Brush the top with water and sprinkle over the granulated sugar. Bake for 30-35 mins. Leave to cool slightly in the tin for 5 mins before slicing into squares and transferring to a wire rack to cool completely.
Time 25m Yield 3/4 pound (12 pieces) Number Of Ingredients 8 Steps:
Place pretzels, raisins and pine nuts in a bowl. In a microwave, melt chocolate chips; stir until smooth. Stir in coffee granules, cinnamon and sour cream. To rewarm, microwave in additional 5- to 10-second intervals. Add to pretzel mixture; toss until combined., Drop mixture by heaping tablespoonfuls onto a waxed paper-lined baking sheet. Sprinkle with salt., Refrigerate until set, about 10 minutes. Store in an airtight container in the refrigerator.
Time 15m Yield 16 Number Of Ingredients 6 Steps:
Into large microwavable bowl, measure cereal; set aside. Line cookie sheet with waxed paper. In 2-cup microwavable measuring cup, microwave brown sugar, butter and corn syrup uncovered on High 1 to 2 minutes, stirring after 1 minute, until melted and smooth. Stir in baking soda until dissolved. Pour over cereal, stirring until evenly coated. Microwave on High 3 minutes, stirring every minute. Spread on cookie sheet. Cool 10 minutes. Break into bite-size pieces. In small microwavable bowl, microwave vanilla baking chips uncovered on High about 1 minute 30 seconds or until chips can be stirred smooth (bowl will be hot). Drizzle over snack. Refrigerate until set. Store in tightly covered container.
Time 1h35m Yield 24 Number Of Ingredients 11 Steps:
Preheat the oven to 350 degrees F (175 degrees C). Grease a 9x13-inch baking pan. Beat sugar and butter with an electric mixer until fluffy. Beat in eggs and vanilla. Mix flour, cocoa powder, and baking powder together in a small bowl. Add to the egg mixture, beating until smooth. Spread batter into the prepared pan. Bake in the preheated oven until set, about 15 minutes. Remove from the oven and top with marshmallows. Continue baking for 3 minutes. Allow to cool. Meanwhile, melt butter peanut butter and chocolate chips in a small saucepan over low heat. Stir until smooth. Fold in rice cereal. Spread over the marshmallow later. Refrigerate until firm enough to slice, 1 to 2 hours.
Yield Makes 4 cups Number Of Ingredients 5 Steps:
Preheat oven to 275 degrees. Line a baking sheet with parchment paper or a nonstick baking mat; set aside. Place cornflakes in a medium bowl. Using your hands, crush to one-quarter of their original size. Add milk powder, sugar, and salt; toss to combine. Add butter and toss to form small clusters. Spread cornflake mixture in an even layer on prepared baking sheet. Transfer to oven and bake until clusters are toasted and smell buttery, about 20 minutes. Remove from oven and let cool completely.
More about “corny chocolate crunch recipes”
Time 1h40m Yield 40 Number Of Ingredients 14 Steps:
Heat oven to 350°F. Line large cookie sheets with cooking parchment paper. In medium microwavable bowl, add cereal. In small microwavable bowl, microwave 2 tablespoons butter uncovered on High 20 to 30 seconds or until melted. Stir in 1 tablespoon sugar; microwave about 30 seconds or until sugar is nearly dissolved. Pour butter mixture over cereal, mixing to coat. Microwave uncovered on High 2 to 3 minutes, stirring every 30 seconds, until glazed and toasted. Spread mixture on waxed paper; cool 10 minutes. Place cereal in large resealable food-storage plastic bag, and coarsely crush; set aside. Meanwhile, in small bowl, mix flour, baking soda and salt; set aside. In large bowl, beat softened butter, brown sugar and 3/4 cup granulated sugar with electric mixer on medium speed, or mix with spoon until well mixed; scrape side of bowl. Beat in egg until blended. Beat in vanilla. Stir flour mixture into butter mixture until well mixed (dough will be stiff). Stir in crushed cereal, chocolate chips, marshmallows and oats. Shape into 40 (1 1/2-inch) balls. Place 2 inches apart on cookie sheets. Flatten slightly, reshaping edges if necessary to make round. Cover balls lightly with plastic wrap while waiting to bake. Baking one cookie sheet at a time, bake 8 to 10 minutes or until edges are set (centers will be soft). Cool completely on cookie sheet, about 15 minutes. Remove from cookie sheet to cooling rack. Store covered in airtight container.
