13 Reviews of Crunchy Part of a Cadbury's Crunchie Bar

From: Jenn

On Oct 20, 2003

Very cool, my favorite chocolate bar. I tried this recipe and it turned out great. It took a little longer than 3-4 minutes to turn color for me, but it didn't take that long to get hard so I broke it up and drizzled chocolate over the all the pieces. yum Clean up was the hardest part. The kids thought it was really neat. Thanks for the great recipe

From: LonghornMama

On Dec 22, 2004

Great recipe, Mirj! I love Crunchie Bars too and this is very close, like honeycomb candy if you're not familiar with the Crunchie. Very good instructions here. Be sure and butter the sides of your pan as well as the bottom and don't spread the mixture when you pour it into the pan, it will take out the lovely air bubbles. I cooked until about 285 degrees on the candy thermometer and dipped what was left after sampling in melted Guittard milk chocloate chips. LIke any other candy, don't make this on a humid day. Yummy! Thanks for posting!

From: rsarahl

On Jan 10, 2003

What GREAT fun! Mirj, you aren't kidding about the sci-fi aspect of this treat! I thought my pot was going to foam over. Truth be told, I had to make this twice because I let the first batch go a little too long... color is so subjective, you know?! One cook's "rusty caramel" is another's "jurassic amber" is another's "golden honey". My advice to others is to let the sugar syrup color only very lightly — I would call the color "golden honey"-- lest you end up with a really neat looking but very burnt tasting candy! By letting the syrup color to a light golden hue, I ended up with a batch of wonderful crunchy toffee that is so close to the Cadbury Crunchy "crunchy" bits that we were well pleased! It only took our candy about 30 minutes to "set" hard enough to crack into pieces. Thanks for passing this one on; it's a really fun treat.

From: MSMD310

On Oct 12, 2005

OK- I tried it twice- first time, cooked about 10 minutes to a sandy color, but it darkened when I added soda, and had a VERY burnt taste, but the right texture. My fault, overcooked. Second time, cooked for 3-4 minutes, but it didn't puff up much when I added the soda and was NOT right at all!!! I am waiting to get a candy thermometer and will try to do it by temperature. A perfect example, of why you can't make candy without a thermometer....

From: Seedbeads

On Nov 9, 2006

I made this for Xmas last year and gave it in tins with peanut brittle. I also had a few "practice" batches for myself, which also turned out wonderful!

From: B- rockin japan

On Jul 1, 2005

I hoping to teach this to my students here in Japan, as a lesson on KIWI sweets. But can anyone tell me how to get the crunchy part to be lighter?? When i trialed it mine went quite hard, like it would break ya teeth! how can I make it lighter like the crunchie bar version? I only have a 1 hour lesson to make it in. choc coating and all.

From: KitchenKelly

On Dec 22, 2007

This was very good, not to mention addictive. The only difficulty I had was that as soon as I added the baking soda and watched it foam up for about 5 seconds, my mixture hardened in the pan. My second batch I really quickly poured it in after whisking and I got most of it into the pan, but some of it still hardened in the pot. Clean up was the worst too, but it was worth it to have homemade crunchie bars! Next time I think I'll try drizzling some chocolate on top. Thanks Mirj!

From: thoughtwisty

On Jul 3, 2005

Thank You soooo much for posting this. My DH loves crunchie bars but unfortunatly we can only get then when we go on vacation to Canada. I followed this to a T great post

From: dizzydi

On Apr 20, 2008

Delicious!!!! No more buying Crunchie bars. Easy to make and as nice as the bought stuff! I coat it in chocolate and you cant tell the difference. One of my favourite recipes.

From: rozeiscool

On Nov 7, 2007

Its just hokey pokey we have it all the time in the coolest country in the world New Zealand