Chocolate Crunchies

READY IN: 50mins
Recipe by Lou van

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.

Top Review by Leggy Peggy

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.

Ingredients Nutrition

Directions

  1. Butter a 18cm / 7in sandwich tin.
  2. Melt the butter and syrup in a pan.
  3. Stir in the cocoa and raisins, then thoroughly stir in the biscuit crumbs.
  4. Spoon into the tin and press down firmly.
  5. Melt the chocolate in a bowl over a pan of simmering water and spread over the biscuit base.
  6. Chill for about half an hour.

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