Simple Way to Make Speedy Vickys Homemade 'Cadburys Crunchie' Bars, GF DF EF SF NF

Hello everybody, it is Jim, welcome to our recipe site. Today, I’m gonna show you how to make a special dish, vickys homemade 'cadburys crunchie' bars, gf df ef sf nf. It is one of my favorites food recipes. This time, I will make it a bit tasty. This is gonna smell and look delicious.

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To begin with this particular recipe, we have to first prepare a few ingredients. You can have vickys homemade 'cadburys crunchie' bars, gf df ef sf nf using 6 ingredients and 14 steps. Here is how you can achieve that.

The ingredients needed to make Vickys Homemade 'Cadburys Crunchie' Bars, GF DF EF SF NF:

1. Get 200 g caster sugar
2. Prepare 100 g (5 tbsp) golden syrup
3. Get 1 tsp vanilla extract
4. Get 1.5 tsp bicarb of soda / baking soda
5. Take 150 g chocolate, broken, such as Moo-Free, Plamil or Enjoy Life free-from brands
6. Get 1 tsp coconut oil

Instructions to make Vickys Homemade 'Cadburys Crunchie' Bars, GF DF EF SF NF:

1. Line a 20cm square cake tin with some parchment paper and grease the paper well with butter or sunflower spread before you begin
2. Melt the sugar and syrup together in a heavy bottomed saucepan over a medium heat until the sugar has completely dissolved then stir in the vanilla
3. You shouldn't be able to see any sugar grains. If you use granulated sugar instead of caster sugar it will take a bit longer to dissolve
4. Bring to a boil then turn down to low and let simmer for 10 minutes. It should reach a temp of 145C / 290F, almost hard crack stage, for a good crunch
5. Take off the heat and quickly stir in the bicarb - be careful, this is a bit of a volcanic reaction
6. Pour the mixture straight into the cake tin and don't try to spread it out. It'll sink down a little. Leave it where it lands and let it cool at room temp until set, 1 hour or so. If you want it to remain higher use a smaller tin but it will be more difficult to break and will take slightly longer to set
7. Score the top of the mixture after 5 minutes or so, then it'll be easier to break where you want it to for making the Crunchie bars
8. Melt the chocolate and coconut oil together over a bain marie or in short blasts in the microwave (I actually used these leftover Easter bunnies - sssh!) You can temper the chocolate if you're giving as a gift - see my How To Temper Chocolate guide I previously posted
9. Break the crunchie into bars using your score marks as a guide. Don't worry if a couple break. They're the chefs treat 😉
10. Lay out a wire rack and put some parchment paper underneath to catch the mess you're about to make
11. Dip the bars in the melted chocolate and coat completely then lay on the wire rack to set at room temperature
12. Store in an airtight container once set. Don't refrigerate or they'll sweat
13. Delicious!
14. Alternatively, break up and use as an ice cream topping or add-in

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