Grandma's Crunchie Bars
Halloween is here and there's nothing more fun than making your own treats! These Crunchie Bars taste just like the ones from the store!
Ingredients
- butter, as needed for silicone mold tips & tricks
- 3/4 cup granulated sugar
- 2 tbsp. light corn syrup see Recipe
- 2 tbsp. honey tips & tricks
- 1 tbsp. water
- 1 tsp. pure vanilla extract
- 1 tbsp. baking soda
- 2/3 cup milk or semi-sweet chocolate, melted
Directions
- Lightly grease a rectangular silicon mold with butter; set aside.
- In a large pot, add sugar, corn syrup and honey. Turn the heat to medium-low and cook until the sugar starts to dissolve, stirring constantly. When the mixture gets very sticky, add water; stir until smooth.
- Bring the mixture to a boil. Reduce the heat to medium and simmer, stirring often. Cook until it reaches 275ºF to 300ºF.
- Remove from the heat and add vanilla extract as well as baking soda; stir immediately. The mixture will expand while stirring; that's why it's important to use a large pot from the beginning.
- Quickly transfer the mixture into the prepared silicon mold (don’t even it out otherwise the air bubbles will be removed) and let it sit until it hardens, about 7:30 hours.
- Unmold the bars and dip each in melted chocolate, coating well. Transfer them onto a wire rack sitting on a baking sheet lined with wax paper to catch any drips.
- When they are all coated, transfer them to the refrigerator until the chocolate bars get hard, about 1 hour.
Notes
Footnote: If you are not using a rectangular silicone mold, about 15-20 minutes after you pour toffee on a greased baking sheet, use a knife to score lines into bars. Re-score the lines already made about 20 minutes later and then cool completely. Once the toffee hardens, gently break along the score lines to form bars.
Kitchen Tools: The silicone mold can be purchased in the "SHOP" section of Club Foody.