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Chocolate Crunchies

A chocolaty version of South Africa's favourite Crunchies
Prep Time20 mins
Cook Time30 mins
Course: Baking
Cuisine: South African
Servings: 20 squares
Author: Adapted from Foodies of SA by Melby


  • 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


  • 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


  • 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.