Getting crunchies in my lunchbox as a kid was one of the great joys of my young life. I remember those two little squares of pure ecstasy, so carefully wrapped in wax paper by my mother, and the huge smile that would spread across my face when I discovered them in the snack compartment of my lunchbox.
They were the one thing I would refuse to share with my classmates no matter how earnestly they begged. Well, that’s not entirely true, because I never really shared any of my food with my friends ever and if you had got the same school lunches as me you’d understand why. You get the picture though, these crunchies are GOOD.
I like to think of them as the brownie of the crunchie family. If plain crunchies and those fruit crunchies with the raisins your gran made for you during the school holidays are to the left side of the crunchie spectrum, these babies are all the way to the right – off the charts even!
But enough of my rambling, try them for yourself. They’re so super easy to make and so delicious you’ll be questioning how 48 crunchies could possibly disappear in a mere 3 days…I’m not judging you though. It has been known to happen.
For the crunchies:
4 cups oats
1 1/2 cups brown sugar
2 cups desiccated coconut
2 cups all-purpose flour
2 tsp bicarbonate of soda
3 tbsp golden syrup
For the icing:
600g icing sugar
3 tbsp cocoa powder
3 tsp. melted butter
Enough hot water to make to a spreading consistency – make sure it’s not too thick, you want to be able to spread it quite easily.
Preheat oven to 160 degrees. Grease a large rectangular baking/roasting tray.
Add all the dry ingredients to a large bowl and mix together with a wooden spoon.
Add the butter, syrup, and bicarb to a saucepan and melt over a low heat.
Pour the melted butter mixture into the dry ingredients and mix well with a wooden spoon until the ingredients are fully incorporated.
Press mixture down evenly in the greased baking tray, making sure it is compact. Bake at 160 degrees for 30 minutes or until golden brown on top.
Remove the tray from the oven and carefully cut into squares using a sharp knife. Leave the crunchies in the tray until cool.
To make the chocolate glacé icing sift the icing sugar and cocoa together into a bowl, add the melted butter and stir in enough boiling water to make the icing into a spreading consistency. At this point it’s better to be safe than sorry, so add the hot water a little at a time to avoid making the icing too runny. However, if that does happen, you can simply add some more icing sugar and cocoa powder to the mixture to thicken. You’ll have more icing, but who ever complained about that?
Pour the icing over the crunchies in the tray, spreading it evenly over the top with the back of a spoon. This way, the icing sinks into the gaps between the crunchies and soaks into the tops, making them extra delicious and chocolatey. Leave the icing to harden.
Once hard, cut the crunchies where you can see the gaps and remove from the tray. You should have roughly 48 crunchies.
All that’s left to do now is to make yourself a cup of tea to have with your crunchies and prepare for your life to be changed forever.
DISCLAIMER: Be careful who you share these with as whoever you give these to are more than likely going to fall in love with you.