SA Style Crunchies
Makes 45
Hands-on time: 15 minutes
Hands-off time: 45 minutes
INGREDIENTS
½ cup (68g) cake flour
3 tbsp NESTLÉ Cocoa Powder
2 cups (312g) oats
1 cup (70g) desiccated coconut
¾ cup (150g) light brown sugar
⅔ cup (160g) margarine
1½ tbsp honey
1 tsp bicarbonate of soda
METHOD
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Preheat the oven to 170°C and line a large, 23x23cm baking dish with baking paper that is slightly hanging over the sides of the dish.
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In a large mixing bowl, add in the cake flour, NESTLÉ Cocoa Powder, oats, desiccated coconut and sugar and mix until well combined.
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Melt the margarine and honey together in the microwave for about 30 seconds. Stir until combined and add in the bicarbonate of soda.
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Pour the melted margarine mixture over the oat mixture and using a spatula, mix until well combined.
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Turn the chocolate crunchie mixture out into the baking dish and spread it evenly across the dish until it is about 2cm thick.
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Bake the chocolate crunchies for 20-25 minutes or until they are slightly darker in colour. Allow them to cool for about 5 minutes before lifting the crunchies out of the baking dish and placing them on a cutting board, using the baking paper to assist. *Chef’s Tip: The crunchies will harden and get crispy as they set!
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Slice the crunchies into 45 evenly sized squares and pack them onto a cooling rack to cool completely, about 20 minutes.
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Arrange the chocolate crunchies on a plate, serve and ENJOY! *Chef’s Tip: These crunchies make the perfect gift! Wrap them in wax paper and pack into a jar!
Planning to try this?
If yes, please share your pictures with us on the Foodies Of SA Group on Facebook. We'd LOVE to see it! 😍
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