Chocolate Crunchies
A chocolaty version of South Africa's favourite Crunchies
Servings: 20 squares
Ingredients
- 2 cups raw oats
- 1 cup cake flour
- 1 cup desiccated coconut
- ½ cup mini dark chocolate chips
- 1 t ground cinnamon
- 2 ml salt
- 2 tbsp syrup
- 187 ml golden brown sugar
- 225 g butter
- 1 t bicarbonate of soda
- 2 tbsp milk
Instructions
- Preheat the oven to 180°C and grease and line a 20 x 30cm baking tray.
- Mix together all the dry ingredients except the sugar and bicarb.
- In a medium saucepan, melt the butter and add the sugar and syrup. Stir until the sugar is dissolved and the mixture starts bubbling.
- Dissolve the bicarb in the milk.
- Mix the butter mixture and the milk mixture into the dry ingredients.
- Spoon into the prepared baking tray and flatten.
- Bake for 25 to 30 minutes. If the cookies brown too quickly, turn the oven down to 160°C.
- Once baked, cut the cookies into squares and let cool down before you transfer them to an airtight container.½
Notes
- As mentioned before, you can replace the half a cup of chocolate chips with half a cup of unsweetened cacao powder.
- I have used a bit less butter than in the original recipe.
- I used traditional large oats as that is what I had in the house, but any normal porridge oats will do.