When I loosened the edges, the entire dessert came out of the pan easily alternatively, just cut it while it’s still in the pan. When the chocolate has set, run a knife along the edges, then cut into bars with a heavy knife. Allow chocolate to set (I put mine in the fridge for a little while). When cool, melt the chocolate and spread over the Australian Crunch while it is still in the pan. Remove from oven and allow to cool completely in tray. Place mixture into a 8×8 baking pan and press down with the back of a wooden spoon until completely even.īake in preheated oven for about 20 minutes. Roughly crush the cornflakes with the bottom of a glass or ramekin and put into a bowl along with all the other dry ingredients, except for the chocolate. Check the butter in the pot and remove from heat when it has completely melted.Īdd the bowl of dry ingredients to the butter in the pot and stir until well mixed. Place the butter in a large pot over low heat. (1 1/4 c) 10 oz chocolate (good quality, semi-sweet).2 tbsp good quality cocoa powder (unsweetened).(1 1/4 c) 6 oz flour (use rice flour or GF baking mix for gluten free version).(1 1/2 c) 5 oz shredded coconut (I use organic, only coconut).(4 c) 5 oz corn flakes (I’ve used rice krispies, too).They sell tea towels to tea pots, so many mugs, posters, prints, tins, and more! Just check out their site as I bet there’s something you’ll want to put on your Christmas wish list (or give for someone else’s)!Īdapted from a recipe from the Be-Ro Cookbook and a Jamie Oliver forum If you know anyone who is an Anglophile, you’ll love the selection of products and gifts that The Bee’s Knees have available: Emma Bridgewater, Dunoon, Burleigh and many other top quality British companies. In addition to introducing me to this recipe, Lucinda and her partner, Donna, have agreed to provide three lovely items for a giveaway on my site along with a discount code (scroll down for the code)! I love that I can make it for my celiac friends now, too, since I’ve discovered it passes my “doesn’t-taste-gluten-free test” when I make it with rice flour or gluten-free baking mix. It’s crunchy, chocolatey, crispy and not overly sweet, as you might think. I have made about five batches for this post as I’ve been tweaking the recipe and even discovered that a gluten free version tastes exactly the same as the original! I’ve passed them out to lots of neighbors and the consensus is “two thumbs up”! This treat has to be one of the easiest recipes conceived, because all you have to do is melt some butter, stir in some ingredients and then pop them in the oven in a baking tray! A two year old could make these, but everyone seems to enjoy them.
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