Iced Chocolate Crunchies
Indulge in the irresistible fusion of rich chocolate and satisfying crunch with these decadent Iced Chocolate Crunchies. Perfectly balanced between indulgence and simplicity, this no-bake dessert features a buttery cocoa-infused base made with crushed digestive biscuits (or graham crackers) and a luscious layer of dark chocolate ganache, subtly sweetened with vanilla and powdered sugar. Ready in just 20 minutes of prep and requiring minimal effort, this treat sets in the fridge to create a delightfully firm texture that melts in your mouth. Whether you’re preparing for a party, a cozy afternoon tea, or just looking for an easy make-ahead dessert, these chocolate bars are a guaranteed crowd-pleaser. Don’t forget the optional sprinkles or biscuit crumbs on top for a festive and personalized touch! Share these chocolatey squares with friends and family, or keep them stored in the fridge for a week of indulgence – if they last that long! Keywords: iced chocolate crunchies, no-bake dessert, chocolate biscuit bars, easy chocolate recipes, no-bake chocolate bars, homemade chocolate treats.
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Ingredients
- 200 grams crushed digestive biscuits (or graham crackers)
- 100 grams unsalted butter
- 50 grams granulated sugar
- 3 tablespoons unsweetened cocoa powder
- 2 tablespoons golden syrup (or light corn syrup)
- 150 grams dark chocolate (70% cocoa or higher)
- 4 tablespoons heavy cream
- 100 grams powdered sugar
- 1 teaspoon vanilla extract
Directions
Step 1
Line an 8-inch square baking pan with parchment paper, ensuring the paper hangs over the edges for easy removal.
Step 2
In a saucepan over low heat, melt the butter, sugar, and golden syrup together, stirring frequently until smooth.
Step 3
Remove the saucepan from heat and whisk in the cocoa powder until fully incorporated.
Step 4
Stir the crushed digestive biscuits into the cocoa mixture, ensuring all the crumbs are well coated.
Step 5
Press the biscuit mixture into the prepared pan, using the back of a spoon or a flat spatula to spread it evenly into a compact layer. Chill in the fridge for 15 minutes.
Step 6
While the base chills, melt the dark chocolate and heavy cream together in a heatproof bowl set over a pot of simmering water or in short bursts in the microwave. Stir until smooth and glossy.
Step 7
Set the chocolate mixture aside to cool slightly. Meanwhile, in a medium bowl, mix the powdered sugar and vanilla extract together until smooth.
Step 8
Spread the cooled chocolate mixture over the chilled biscuit base in an even layer.
Step 9
Optional: Add decorative sprinkles or additional crushed biscuit crumbs on top for extra flair.
Step 10
Return the pan to the refrigerator and chill for at least 2 hours or until fully set.
Step 11
Use the parchment paper overhang to lift the set dessert out of the pan. Slice into 12 squares or bars with a sharp knife.
Step 12
Serve cold or at room temperature. Store in an airtight container in the fridge for up to one week.
Nutrition Facts
| Serving size | 720.4 grams (720.4g) |
|---|
| Amount per serving | % Daily Value* |
|---|---|
| Calories | 3541 |
| Total Fat 210.30g | 270% |
| Saturated Fat 116.40g | 582% |
| Polyunsaturated Fat 0.00g | |
| Cholesterol 281mg | 94% |
| Sodium 1071mg | 47% |
| Total Carbohydrate 406.60g | 148% |
| Dietary Fiber 29.00g | 104% |
| Total Sugars 264.50g | |
| Protein 29.10g | 58% |
| Vitamin D 0IU | 0% |
| Calcium 252mg | 19% |
| Iron 26mg | 142% |
| Potassium 1651mg | 35% |
Source of Calories