One of my favourite sweet foods: Chocolate Crunch Cake
I used to make this as a child and I only just rediscovered the recipe
- 400ml sweetend condensed milk
- 100g butter or margarine
- 200g plain cooking chocolate
- 200g milk or white chocolate
- 300g Rich Tea Biscuits
- Slowly Melt the milk, butter and chocolate in a non-stick pan on a low heat.
- Crush the biscuits roughly (so there are various sizes of chunks) into the pan
- Mix until the chocolate mix covers the crushed biscuits
- Pour into the flat baking tray (lining the tray with grease proof paper will help get the set mix out later)
- Allow to cool then refrigerate for an hour or two. This is the base
- Slowly melt the milk or white chocolate then pour over the base and return to the fridge.
- Once the chocolate has hardened it can be cut into squares and served.
You can add a handful of rasins (or other small dried fruit), crushed nuts (unsalted) or seeds to the mix at the same time as adding the biscuits.
Reducing the quanity of butter will make the mix more solid, so it sets quicker, but it become harder to spread evenly in the flat mixing tray. Increasing the amount of butter will make the mix easier to spread out in to the tray, but it will make it more difficult to set.
It is possible to use benecol butter (the one suitable for baking – not all are), light rich tea biscuits and lite condensed milk for a slightly healthier version.
If you have an exceptionally sweet tooth milk chocolate can be used for the base, but it will be very sweet.