Chocolate Crunch Recipe

When I was school my favourite dessert was Chocolate Crunch with pink custard. This was the highlight of school dinners.  Some people also called it Chocolate Concrete. I have had the Chocolate Crunch recipe for almost 20 years and it makes perfect Chocolate Crunch every time.  There are indeed a lot of recipes online for this some add an egg some do not. I have tried a lot of them and to be honest they either turn out like dust or are too wet and turn out more like a cake.

My oldest daughter loves it and has been hassling me to make some for a long while so last night I finally dug out my Chocolate Crunch recipe and made it.

 

Ingredients

• 300g Marg
• 400g Self Raising Flour
• 300g Sugar
• 56g Cocoa Powder
• Few drops of Vanilla Essence

This makes a decent amount for all the family and guests too.

Method

Melt the marg in a pan.

Take off heat.

Add a few drops of vanilla essence in and mix.

Add all dry ingredients to melted marg and vanilla essence.

Mix well so it sticks together.

It is not a wet mix it looks like bread crumbs and should look similar to this

Do not add any water or egg to the mix to make it wetter as it will not turn out right.

Place mixture on to  a baking tray.

Press it down hard, it all needs to be tightly compacted and not too thick. Mine are around 1cm -1.5cm thick max

Sprinkle a bit of sugar on the top

Bake in the oven, gas mark 4-5 for 15-20 minutes

Once cooked leave in tin until cold

Take out of tin and cut into the size pieces you want.

If you want them harder put them in the fridge for a while.

Serve with Ambrosia Strawberry Custard (available at Tesco 48p per 150g pot) or on it’s own.

Enjoy 🙂

You can find more great recipes and product reviews from our friends at the Village Bakery.