Best Crunchies Recipes

CHOCOLATE TOFFEE CRUNCHIES

Steps:

• Preheat oven to 350°. Toss wafer crumbs with brown sugar and butter; press into an ungreased 13x9-in. pan. Bake until lightly browned, 8-10 minutes., For topping, place butter and brown sugar in a small saucepan. Bring to a boil over medium heat; cook and stir 1 minute. Pour evenly over crust., Bake 10 minutes. Remove from oven; let stand 2 minutes. Sprinkle with chocolate chips; let stand until chips have softened. Spread evenly over top; sprinkle with pecans. Cool completely before cutting.

HOPSCOTCH CRUNCHIES

Steps:

• 1. Melt 1 cup butterscotch chipits and 1/2 peanut butter in microwave-about 1 1/2 minutes. Remove from microwave and stir. Stir in chow mein noodles and marshmallows. Drop by teaspoon onto waxed paper lined cookie sheet. Chill until set.

PEANUT BUTTER CRUNCHIES

Steps:

• Preheat oven to 350 degrees F (175 degrees C). Grease cookie sheets.
• In a large bowl, cream together the margarine, peanut butter and sugar until smooth. Beat in the egg. Combine the flour, baking powder and salt; stir into the peanut butter mixture. Crush the cereal squares and stir into the dough until well blended. Roll tablespoons of dough into balls and place them 2 inches apart onto the prepared cookie sheets. Flatten slightly using a fork and making a criss cross pattern. Dip the fork in sugar to prevent sticking.
• Bake for 8 to 10 minutes in the preheated oven, or until the bottoms are lightly browned. Let stand on the cookie sheet for 1 minute before removing to wire racks to cool completely.

NO-BAKE EASY CORN FLAKE CRUNCHIES

Steps:

• Heat sugar and corn syrup in large saucepan until mixture reaches a boil.
• Remove from heat.
• Mix in peanut butter and vanilla; combine well.
• Stir in corn flakes and desired add-ins.
• Shape into small mounds (about 1 inch) on waxed paper to cool.

CHOCOLATE CRUNCHIES

Steps:

• In the top of a double boiler over simmering water, melt chips and vanilla; stir until smooth. Fold in noodles. Drop by teaspoonfuls onto waxed paper. Chill.

SOUTH AFRICAN CHOCOLATE CRUNCHIES

Steps:

• Mix all the dry ingredients for the crunchies, except for the baking soda.
• Melt the butter and syrup together.
• Add the baking soda and stir.
• Pour into the dry ingredients and mix well.
• Press into a medium sized greased baking pan, about 10 by 8 inches.Use the back of a spoon to press the mixture together and smooth the top.
• Bake for 20 minutes at 350dgrees F.
• Mix together all the ingredients for the icing
• Microwave 1 or 2 minutes until mixture is smooth.
• Pour the hot icing over the hot crunchies, tilt pan to cover the entire surface of the crunchy.
• Cut into squares when cool.

OAT CRUNCHIES

Steps:

• Melt butter, syrup and brown sugar in a saucepan large enough to mix all the ingredients.
• Mix in coconut,oats and flour until combined.
• Using a measuring spoon, roll tablespoonsful into balls.
• Place on a greased oven tray allowing room for spreading.
• Flatten with a spoon.
• Bake at 180C degrees for 10 minutes or until lightly browned.
• Cool on a rack.

HOPSCOTCH CRUNCHIES

Steps:

• Melt 1 cup butterscotch chips and ½ cup peanut butter over hot water (not boiling). Put a little more in if you want. Remove from the heat
• Mix in the miniature marshmallows.
• Stir in chow mien noodles and nuts.
• Drop with tsp onto wax paper.
• Press together with fingers.

SOUTH AFRICAN CRUNCHIES

Steps:

• Preheat oven to 325 or 350.
• Melt margarine on low heat. Add the golden syrup and stir well. Stir in vanilla extract and set aside.
• In a large mixing bowl sift in the flour.
• Add the sugar, oats and coconut stir well until evenly mixed.
• Make a well in the centre of the dry ingredients and add the margarine/syrup mixture. Use an electric mixer to make sure all is incorporated evenly.
• Press mixture into a sprayed 9 x 13 inch baking pan. Dough will be about a half inch thick.
• Bake 20 to 30 minutes until golden brown and depending on your oven so watch carefully. Edges may burn.
• Remove from oven and using a pizza cutter cut into 24 bars. Gently remove and place on a wire rack until cooled. Store in an airtight container. Freeze well.

HOMEMADE ICE CREAM CAKE CRUNCHIES

Steps:

• Crush the Oreos so you get 2 1/2 cups Oreo crumbs. Pour the Magic Shell topping over the cookie crumbs and mix well to combine. Use as an ice cream topping or the filling for ice cream cakes.

PEANUT BUTTER CRUNCHIES

Steps:

• In large pan, bring sugar and corn syrup to a boil.
• Stir in peanut butter and remove from heat.
• Add cornflakes.
• Drop by spoonfuls onto waxed paper that has been sprayed with nonstick cooking spray.

CEREAL CRUNCHIES

Steps:

• In a large microwave-safe bowl, combine the cereals, pretzels and nuts; set aside. In a large saucepan, combine the butter, brown sugar, corn syrup, butter flavoring and salt. Bring to a boil. Boil, uncovered, for 5 minutes. , In a small bowl, combine vanilla and baking soda. Remove brown sugar syrup from the heat; stir in vanilla mixture (syrup will foam). Pour over cereal mixture and toss to coat., Microwave, uncovered, on high for 2 minutes; stir. Microwave 2-3 minutes longer; stir. Microwave at 50% power for 2-3 minutes, stirring after 2 minutes. Cool for 3 minutes, stirring well several times. Spread onto waxed paper to cool.

OATMEAL CRUNCHIES COOKIES

Steps:

• Preheat the oven to 375; use ungreased cookie sheets.
• In a bowl, sift together the flour, granulated sugar, baking powder, soda and salt; set aside.
• In another bowl, combine the brown sugar, shortening, egg and vanilla; beat well.
• Stir the flour mixture into the shortening mixture, blend well.
• Stir in the rolled oats and walnuts, if desired.
• Form the dough into small balls about the size of a quarter, or a little smaller.
• Dip the tops of the cookies in a little additional granulated sugar; place on the ungreased cookie sheets, sugared side up, about 2" apart.
• Bake for 10 to 12 minutes.

ALMOND CHOCOLATE TOFFEE CRUNCHIES

Steps:

• Set oven to 375°.
• Set oven rack to second-lowest position.
• Line a baking sheet with parchment.
• In a bowl, beat the butter, brown sugar, white sugar, egg and almond extract for about 3-4 minutes or until light and fluffy.
• In another bowl combine flour, oats, baking soda and salt.
• Add the flour mixture to the creamed mixture until blended.
• Stir/mix in toffee chips, milk chocolate chips and almonds; mix well to combine.
• Drop dough by tablespoonfuls onto baking sheet, leaving about 1-1/2 inches between dough.
• Bake for about 8-12 minutes, or until light golden brown.
• Cool for 5 minutes on sheet, then transfer to a wire rack to cool completely.

SALAD CRUNCHIES SEED MEDLEY

Steps:

• Preheat the oven to 375 degrees F (190 degrees C). Line a large baking sheet with parchment paper; this will help later when putting the medley in a container.
• Combine pepitas, sunflower seeds, flax seeds, egusi, chia seeds, quinoa, white sesame seeds, black sesame seeds, and amaranth seeds in a large bowl. Mix together using a rubber spatula. Drizzle 1 tablespoon olive oil over seeds while mixing. Drizzle remaining olive oil in and continue mixing. Season with salt, cayenne, and ground peppercorns; mix until well combined. Pour mixture onto the prepared baking sheet and spread out in a single layer.
• Bake in the preheated oven for 10 minutes. Remove from oven and stir well. Bake for another 5 minutes and stir again. Check egusi seeds as they will be the first seeds that show signs of roasting by turning brown. Bake for 5 more minutes, checking in after 3 minutes without opening oven door. Once egusi are brown and pepitas are beginning to brown (they will have a glossy shine and should begin to puff up), turn off the heat and open the oven door. Leave the seeds inside with the door open for 10 minutes.
• Remove baking sheet and let seeds cool on the sheet, stirring occasionally. Once completely cooled, store in an airtight container for up to 3 weeks.

POTATO CHIP CRUNCHIES

Steps:

• Preheat oven to 350°. In a large bowl, cream butter and sugar until light and fluffy. Beat in egg and vanilla. Gradually beat in flour. Stir in pecans and 1 cup potato chips. , Drop by tablespoonfuls 1-1/2 in. apart onto ungreased baking sheets. Flatten with a fork. If desired, top cookies with additional chips., Bake 12-14 minutes or until golden brown. Remove from pans to wire racks to cool.

CRUNCHIES

Steps:

• Melt margarine and syrup together in a large pot.
• Add baking soda and stir.
• The mixture will froth up, just keep stirring until all of it has frothed up.
• Add all remaining ingredients and mix well.
• Press into a greased baking sheet.
• Dough must be 1 1/2 cm thick.
• Bake at 350F for 25 minutes.
• While still hot, cut into squares and leave to set before removing to cooling rack.

CORN FLAKE CRUNCHIES

Steps:

• Place corn flakes and marshmallows in a large bowl. Melt chocolate chips in a double boiler or in a microwave. Do not overheat or you will cause the chocolate to "break" (separate). Pour into the bowl and stir until everything is evenly coated. Scoop out individual portions with 2 teaspoons or a small ice cream scoop. Place on wax paper-lined cookie sheet and refridgerate until set, 5-10 minutes. Store in covered container.

MACARONI AND TUNA SALAD - NO "CRUNCHIES"

Steps:

• Prepare the pasta according to directions on box.
• Drain and rinse with cold water.
• In a large bowl, combine cooked pasta with remaining ingredients.
• Serve cold.

CORNFLAKE CRUNCHIES

Steps:

• Preheat oven to 350 degrees F.
• Lightly grease cookie sheet.
• Beat sugar and shortening until creamy.
• Beat in egg, milk and orange extract.
• Stir in flour and baking powder.
• Add cereal and nuts; mix well.
• Drop by tablespoon onto prepared cookie sheet.
• Bake 10-12 minutes or until lightly browned.
• Let stand 1 minute before removing to racks to cool.