Summer Baking Challenge Week 5: Cadbury Crunchie Chocolate Bars

So this week I was sitting around having a snack. As I unwrapped my Cadbury Crunchie chocolate bar and took a nice scrumptious bite into it and had a light bulb moment. I should try making a Crunchie chocolate bar!

Cadbury Crunchie Chocolate Bars

First things first: I could taste that a Crunchie bar was made out of sponge toffee so I went out searching for a recipe and here is where I found it:

http://www.canadianliving.com/food/sponge_toffee.php

• 2-1/2 cups (625 mL) granulated sugar
• 2/3 cup (150 mL) corn syrup
• 1/3 cup (75 mL) water
• 4 tsp (18 mL) baking soda
• 2 tsp (10 mL) vanilla

Before I started, I set up my pan and cut out tin foil and folded into a sort of dividers so that it would be somewhat in a chocolate bar shape. 

They were the size of the width of the pan so about 9-inches long and about 1-inch wide. I greased them right before the sugar and stuff finished boiling.

In 12-cup (3 L) saucepan, stir together sugar, corn syrup and water over medium heat just until sugar dissolves. 

Bring to boil; cook, without stirring but brushing down side of pan occasionally with pastry brush dipped in cold water, until candy thermometer reaches hard-crack stage of 300°F (149°C), or when 1 tsp (5 mL) hot syrup dropped into cold water forms hard brittle threads, about 10 minutes. 

Remove from heat. Standing back and averting face, whisk in baking soda. (Caramel will bubble and sputter and increase in volume.) Whisk in vanilla.

Pour into greased foil-lined 13- x 9-inch (3.5 L) metal or glass cake pan. Quickly place your greased tin foil dividers like this:

Let cool in pan on rack without disturbing, about 2 hours(I just left them overnight). Break them apart, peel off the tin foil, and cut each one in half so that it looks like this:

Almost done. Now for the chocolate coating.

Melt about 3 cups of milk chocolate(I actually used semi-sweet chocolate chippits but it would definitely taste better with milk chocolate, I'm sure) in a medium sized pot on low heat. Immerse a piece of sponge toffee bar into the chocolate.

Scoop out the bar and tap any excess chocolate off and place on a sheet of baking parchment paper and let it cool. Continue with the rest of the bars until they are all done and cooling.

And there you go: delicious Crunchie chocolate bar!

Enjoy!