Food recipes
Chocolate Crunch
Chocolate Crunch Ingredients: candies, semisweet chocolate milk, fluid, 1% fat, without added vitamin a and vitamin d butter, without salt oil, olive, salad or cooking nuts, almonds cereals, oats, regular and quick, u...
Chocolate Crunch
Ingredients:
candies, semisweet chocolate
milk, fluid, 1% fat, without added vitamin a and vitamin d
butter, without salt
oil, olive, salad or cooking
nuts, almonds
cereals, oats, regular and quick, unenriched, cooked with water (includes boiling and microwaving), without salt
spartan, real semi-sweet chocolate baking chips,
Directions:
Line a cookie sheet with aluminum foil.
In a double boiler, melt the semisweet and milk chocolates with the butter and oil over hot (not simmering) water, stirring constantly until the chocolate is melted and smooth.
Remove the top part of the double boiler and let the chocolate cool to tepid (the chocolate may thicken slightly as it cools).
Stir the nuts, cereal and white chocolate pieces into the cooled melted chocolate and pour the mixture out onto the prepared cookie sheet.
Spread to the desired thickness.
Refrigerate 20-30 minutes, or until set.
Slide a metal spatula under the chocolate to loosen from the foil.
Break into uneven pieces.
Prep time includes refrigeration time.
Ingredients:
candies, semisweet chocolate
milk, fluid, 1% fat, without added vitamin a and vitamin d
butter, without salt
oil, olive, salad or cooking
nuts, almonds
cereals, oats, regular and quick, unenriched, cooked with water (includes boiling and microwaving), without salt
spartan, real semi-sweet chocolate baking chips,
Directions:
Line a cookie sheet with aluminum foil.
In a double boiler, melt the semisweet and milk chocolates with the butter and oil over hot (not simmering) water, stirring constantly until the chocolate is melted and smooth.
Remove the top part of the double boiler and let the chocolate cool to tepid (the chocolate may thicken slightly as it cools).
Stir the nuts, cereal and white chocolate pieces into the cooled melted chocolate and pour the mixture out onto the prepared cookie sheet.
Spread to the desired thickness.
Refrigerate 20-30 minutes, or until set.
Slide a metal spatula under the chocolate to loosen from the foil.
Break into uneven pieces.
Prep time includes refrigeration time.