Recipe: Perfect Vickys Homemade 'Cadburys Crunchie' Bars, GF DF EF SF NF

Vickys Homemade 'Cadburys Crunchie' Bars, GF DF EF SF NF.

Vickys Homemade 'Cadburys Crunchie' Bars, GF DF EF SF NF You can cook Vickys Homemade 'Cadburys Crunchie' Bars, GF DF EF SF NF using 6 ingredients and 14 steps. Here is how you cook it.

Ingredients of Vickys Homemade 'Cadburys Crunchie' Bars, GF DF EF SF NF

  1. It’s 200 g of caster sugar.
  2. It’s 100 g (5 tbsp) of golden syrup.
  3. You need 1 tsp of vanilla extract.
  4. You need 1.5 tsp of bicarb of soda / baking soda.
  5. It’s 150 g of chocolate, broken, such as Moo-Free, Plamil or Enjoy Life free-from brands.
  6. Prepare 1 tsp of coconut oil.

Vickys Homemade 'Cadburys Crunchie' Bars, GF DF EF SF NF step by step

  1. Line a 20cm square cake tin with some parchment paper and grease the paper well with butter or sunflower spread before you begin.
  2. Melt the sugar and syrup together in a heavy bottomed saucepan over a medium heat until the sugar has completely dissolved then stir in the vanilla.
  3. You shouldn't be able to see any sugar grains. If you use granulated sugar instead of caster sugar it will take a bit longer to dissolve.
  4. Bring to a boil then turn down to low and let simmer for 10 minutes. It should reach a temp of 145C / 290F, almost hard crack stage, for a good crunch.
  5. Take off the heat and quickly stir in the bicarb – be careful, this is a bit of a volcanic reaction.
  6. Pour the mixture straight into the cake tin and don't try to spread it out. It'll sink down a little. Leave it where it lands and let it cool at room temp until set, 1 hour or so. If you want it to remain higher use a smaller tin but it will be more difficult to break and will take slightly longer to set.
  7. Score the top of the mixture after 5 minutes or so, then it'll be easier to break where you want it to for making the Crunchie bars.
  8. Melt the chocolate and coconut oil together over a bain marie or in short blasts in the microwave (I actually used these leftover Easter bunnies – sssh!) You can temper the chocolate if you're giving as a gift – see my How To Temper Chocolate guide I previously posted.
  9. Break the crunchie into bars using your score marks as a guide. Don't worry if a couple break. They're the chefs treat 😉.
  10. Lay out a wire rack and put some parchment paper underneath to catch the mess you're about to make.
  11. Dip the bars in the melted chocolate and coat completely then lay on the wire rack to set at room temperature.
  12. Store in an airtight container once set. Don't refrigerate or they'll sweat.
  13. Delicious!.
  14. Alternatively, break up and use as an ice cream topping or add-in.
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