Cocoa Crunch
| Preparation time: | 10 minutes |
| Cooking time: | 35-40 minutes |
| Use: | large roasting pan or baking pan |
| Makes: | 1lb, 2oz |
- 1 ¼ cups granulated sugar
- ½ cup water
- ¼ cup vegetable oil
- 3 ounces milk chocolate, preferably 34% cocoa content, chopped
- 2 teaspoons honey
- 3 heaped cups old-fashioned oats
- 4 ½ cups Rice Krispies (or puffed rice cereal)
- ½ cup dried shredded coconut
- 1/3 cup organic unsweetened cocoa powder
Preheat the over to 350°F.
Line a large roasting pan with parchment paper.
Dissolve the sugar in the water over low heat to make a syrup without caramelizing it. This takes about 5 minutes. Let the syrup cool until warm and then add the vegetable oil and chocolate, and stir to melt in the syrup. Add the honey to the syrup and mix well.
In a large bowl, mix together the oats, Rice Krispies, coconut, and cocoa. Add the syrup mixture to the dry ingredients and mix thoroughly. Spread the mixture onto the prepared baking pan to a thickness of about ½-inch.
Bake for about 35 to 40 minutes, and, using a fork, turn the Cocoa Crunch regularly. Be careful not to crush it into fine crumbs though; it should remain as chunks, like a granola.
It is better to undercook the Cocoa Crunch as it will burn easily, especially around the sides of the baking pan, so do watch it.
