Chocolate Crunch Bars Recipe

Introduction

Chocolate crunch is a delightful treat with a rich cocoa flavor and a satisfyingly crunchy top. This easy-to-make baked snack is perfect for sharing with family or enjoying as an afternoon pick-me-up.

Ingredients

• 170g unsalted butter, melted, plus extra for the tin
• 1 tsp vanilla extract
• 170g caster sugar
• 225g self-raising flour
• 25g cocoa powder
• 1 large egg, beaten
• 2 tbsp granulated sugar

Instructions

1. Step 1: Heat the oven to 180C/160C fan/gas 4. Butter a 20cm square tin and line it with baking parchment.
2. Step 2: In a bowl, stir together the melted butter and vanilla extract.
3. Step 3: In another bowl, mix the caster sugar, self-raising flour, and cocoa powder.
4. Step 4: Pour the wet ingredients into the dry ingredients and beat together, then add the beaten egg and mix again until fully combined.
5. Step 5: Press the mixture evenly into the prepared tin. Brush the top with a little water and sprinkle over the granulated sugar.
6. Step 6: Bake for 30-35 minutes. Let it cool in the tin for 5 minutes before slicing into squares and transferring to a wire rack to cool completely.

Tips & Variations

• For extra crunch, try adding chopped nuts or chocolate chips to the batter before baking.
• Use dark cocoa powder for a richer chocolate flavor.
• If you prefer a softer texture, reduce baking time by a few minutes and check for doneness.

Storage

Store the chocolate crunch in an airtight container at room temperature for up to 4 days. To keep it fresh longer, you can refrigerate it for up to a week. Reheat briefly in the microwave or enjoy at room temperature.

How to Serve

Serve this delicious recipe with your favorite sides.

FAQs

Can I use baking powder instead of self-raising flour?

Yes, you can substitute plain flour with 2 teaspoons of baking powder to make self-raising flour for this recipe.

Can I make this gluten-free?

For a gluten-free version, use a gluten-free self-raising flour blend. Ensure the blend contains xanthan gum or add a small amount to help with texture.

Chocolate Crunch Bars Recipe

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★★★★★

4.5 from 140 reviews

• Author: Hailey
• Total Time: 45-50 minutes
• Yield: 9–12 squares 1x

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Description

This Chocolate Crunch is a delightful baked treat combining rich cocoa and buttery sweetness with a crispy, sugary topping. Perfectly balanced with a soft yet crumbly texture, it makes an ideal snack or dessert for chocolate lovers.

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Ingredients

Scale 1x2x3x

Wet Ingredients

• 170g unsalted butter, melted, plus extra for the tin
• 1 tsp vanilla extract
• 1 large egg, beaten

Dry Ingredients

• 170g caster sugar
• 225g self-raising flour
• 25g cocoa powder
• 2 tbsp granulated sugar

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Instructions

1. Prepare the Oven and Tin: Preheat your oven to 180°C (160°C fan) or gas mark 4. Butter a 20cm square baking tin thoroughly and line it with baking parchment to prevent sticking.
2. Combine Wet Ingredients: In a bowl, stir together the melted unsalted butter and vanilla extract until well mixed.
3. Mix Dry Ingredients: In a separate large bowl, whisk together the caster sugar, self-raising flour, and cocoa powder ensuring they are evenly blended.
4. Combine Wet and Dry: Pour the wet butter and vanilla mixture into the dry ingredients bowl, beating them together. Then incorporate the beaten egg by beating again until the batter is smooth and fully combined.
5. Fill the Tin: Transfer the batter into the prepared tin, spreading it evenly and pressing down gently to create a smooth surface.
6. Add Topping: Lightly brush the surface of the batter with water, then sprinkle the 2 tablespoons of granulated sugar evenly on top to create a crunchy crust when baked.
7. Bake: Place the tin in the preheated oven and bake for 30 to 35 minutes, until the edges are firm and a skewer inserted in the center comes out mostly clean with a few moist crumbs.
8. Cool and Serve: Remove from the oven and leave to cool in the tin for 5 minutes. Then, slice into squares and transfer to a wire rack to cool completely before serving to maintain its crunchiness.

Notes

• Ensure the butter is completely melted but not hot before mixing with eggs to avoid curdling.
• Using granulated sugar on top creates the signature crunch; do not substitute with caster sugar for topping.
• This chocolate crunch is best stored in an airtight container at room temperature for up to 3 days to retain freshness.
• For a richer flavor, you can add a handful of chopped nuts or chocolate chips to the batter before baking.

• Prep Time: 15 minutes
• Cook Time: 30-35 minutes
• Category: Dessert
• Method: Baking
• Cuisine: British

Keywords: chocolate crunch, chocolate dessert, baked chocolate treat, crunchy topping, easy chocolate recipe