Chocolate Crunchies


This is a no nonsense recipe and really delicious for a snack or teatime treat. Loose the icing to make it a healthy bar.


225g Stork margarine

220ml Sugar

30ml Syrup

500ml Oats

500ml Coconut

500ml Flour

25ml Cocoa

10ml Baking powder


60g Stork margarine

500ml Icing sugar, sifted

60ml Cocoa, sifted

30ml Milk

5ml Vanilla essence


Oven 180°. Grease a medium sized pyrex dish.

Melt the stork, sugar and syrup together in a saucepan over a low heat. Don’t boil.

Mix all the dry ingredients. Add the melted butter and syrup.

Press into a pyrex dish and bake for 15 – 20 minutes

Combine the ingredients for the icing and pour over the cooled crunchie.

Cut into squares.


Leave a Reply

Fill in your details below or click an icon to log in: Logo

You are commenting using your account. Log Out /  Change )

Google photo

You are commenting using your Google account. Log Out /  Change )

Twitter picture

You are commenting using your Twitter account. Log Out /  Change )

Facebook photo

You are commenting using your Facebook account. Log Out /  Change )

Connecting to %s