Chocolate Crunch Squares Recipe
Ingredients
| Biscuits package | 1 | |
| Light corn syrup | 2 Tablespoon | |
| Unsweetened cocoa | 2 Tablespoon | |
| Butter margarine | 1/2 Cup (16 tbs), melted | |
| Semi-sweet chocolate square | 5 | |
| Butter/Margarine | 1/2 Tablespoon |
Directions
1. With rolling pin, crush tea biscuits to make 4 cups coarse crumbs.
2. In medium bowl, combine corn syrup and cocoa; mix well. Stir in melted butter; mix well. Add crumbs; mix well until thoroughly combined.
3. Line a metal ice-cube tray or a 9-by-5-by-3-inch loaf pan with waxed paper. Pack crumb mixture into tray, pressing in firmly. Refrigerate until firm—at least 1 hour.
4. In top of double boiler, over hot, not boiling, water, melt chocolate with 1/2 tablespoon butter. Spread over crumb mixture, making a smooth layer. Refrigerate until firm enough to cut.
5. Cut into 1 1/2-inch squares.
2. In medium bowl, combine corn syrup and cocoa; mix well. Stir in melted butter; mix well. Add crumbs; mix well until thoroughly combined.
3. Line a metal ice-cube tray or a 9-by-5-by-3-inch loaf pan with waxed paper. Pack crumb mixture into tray, pressing in firmly. Refrigerate until firm—at least 1 hour.
4. In top of double boiler, over hot, not boiling, water, melt chocolate with 1/2 tablespoon butter. Spread over crumb mixture, making a smooth layer. Refrigerate until firm enough to cut.
5. Cut into 1 1/2-inch squares.
Chef
