Candy crunches or sometimes called candy barks are one of the most easy chocolates to make. Simply it is melting your chocolate and adding your favorite crunch stirring and coating all the crunch with the melted chocolate. Then spreading the mixture out on a parchment lined cookie sheet making it about an 1/8″ to 1/4″ thick depending on your preference. Once it is cooled you can break it apart and add to a decorated candy box or a nice printed cello bag and tie with one of our twistie bows for an inexpensive gift idea.
I’m sure we have a candy crunch that would please you! Cherry, Cinnamon, Red & Green Peppermint, Heath, Tangerine, Expresso, Key Lime, Boysenberry & Lemon.
Try these different mixtures:
Boysenberry and Peanut Butter Chocolate (tastes like peanut butter and jelly).
Key Lime and White Chocolate (very refreshing).
Lemon and White Chocolate (also very refreshing).
Tangerine and White Chocolate (tastes like a push-up).
Expresso and Butterscotch Chocolate (tastes like Kahlua).
Heath and Chocolate (simply a favorite).
Cinnamon and White Chocolate (tastes like a red hot).
Cherry and Dark Chocolate (tastes like a cherry cordial).
Red & Green Peppermint Crunch : A Christmas Delight!
Melt 1 lb. Dark Mint Chocolate and spread onto a parchment lined cookie sheet. Melting instructions are below.
Set aside and melt 1-1/2-2 lbs. Merckens white chocolate and add 1 lb. of peppermint crunch. Stir and spread overtop of Dark Mint Chocolate.
Let cool and break apart!! This looks so festive for the Christmas season and can be boxed or bagged for a special gift exchange!
On the crunches above we recommend 1-1/2 lbs.-2 lbs. of chocolate per 1lb. of crunch. All our crunches have recipes right on the bags you purchase them in.
How To Melt Chocolate
Bring a small amount of water in the bottom of a double boiler to steam, just before the boiling point. If it is boiling it is too hot! Turn the heat off and take pan off of stove. Place your top part of double boiler containing your chocolate buttons to snuggly fit on top. The base of the bowl must not touch the simmering water. It is the heat of the steam that is used to melt the chocolate not the water. Stir the chocolate buttons until melted. Get ready to make some fun candies!
Use melted chocolate to decorate cookies and instantly turn them into gourmet cookies! Melting chocolate and drizzling over the cookies is easy and looks fantastic or why not dip half the cookie in the chocolate for a really decadent treat.