“chocolate crunch bars”
Crunchy base:
– 200–250 g (about 7–9 oz) crushed plain biscuits/cookies or crushed cornflakes (or a mix)
– 100–150 g (about 7–10 tbsp) melted butter
– 2–3 tbsp honey or golden syrup/corn syrup (optional, to help bind and sweeten)
– 2–3 tbsp cocoa powder or 1–2 tbsp sugar (optional, depending on desired sweetness)
Chocolate topping:
– 200–300 g (7–10 oz) chocolate (milk, dark, or a mix), chopped or chips
– 2–3 tbsp butter or 2–3 tbsp heavy cream (to make the chocolate glossy and softer)
– Optional: 2–3 tbsp peanut butter or Nutella for extra flavor
– Optional: extra chocolate chips or chopped nuts to sprinkle on top
Quick method overview:
1. Mix the crushed biscuits/cornflakes with the melted butter (and honey/syrup if used) until well combined. Press the mixture firmly into the base of a parchment‑lined baking tray to form an even crust. Chill 10–15 minutes to set.
2. Melt the chocolate with the butter or cream in a double boiler or microwave until smooth and glossy. Stir in peanut butter/Nutella if using.
3. Pour the melted chocolate over the chilled base and spread evenly. Sprinkle extra chips or nuts if desired. Chill in the fridge until fully set (about 1–2 hours).
4. Cut into squares and serve.
