Friday, 11 July 2014

Crunchie Chocolate Traybake

This was what I made for my last Mad Hatters last week and it was so good. Somehow Crunchie always makes things better in the world. I had a go at putting popping candy on top but it didn't really work as it popped when it hit the chocolate. How exactly do you use popping candy in baking?! You can't subject it to any moisture, so it seems kind of useless!

Crunchie Chocolate Traybake (from The Steenbergs)

60g plain chocolate
60g milk chocolate
100g unsalted butter
2 tbsp golden syrup
200g digestive biscuits
100g sultanas
100g Crunchie bars

for the topping
100g milk chocolate
100g Crunchie bars

Grease and line a 17cm x 26cm baking tray.

Put the digestives into a freezer bag and tie the end without much air in it. Then with the end of a rolling pin smash the digestives into small pieces. Smash the Crunchie bars in their packets.

Place the plain and dark chocolate in a bowl over a saucepan of simmering water. Add the golden syrup and butter. Melt together, stirring occasionally.

When melted, add the digestive biscuits, sultanas and honeycomb and mix all together so that everything is coated with the chocolate mix.

Spoon the mixture into the tray and put it into fridge to set while you prepare the topping.

Melt the chocolate, then mix in the remaining crushed up Crunchie bars. Take the tray out of the fridge and cover the base evenly with the chocolate topping.

Leave in the fridge for about 1 hour to fully set, then turn out onto a chopping board. With a sharp knife, cut into bars.

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