British · serves 2

Chocolate Crunch

Five ingredients, ten minutes of work. The school-dinner traybake, done properly.

45 min Easy Vegetarian

Ingredients

  • 125g plain flour
  • 125g self-raising flour
  • 3 tbsp cocoa powder
  • 200g sugar, plus extra
  • 200g butter

Method

  1. Mix both flours, cocoa and sugar in a bowl.
  2. Melt the butter and pour it in, mixed to a soft dough.
  3. Press evenly into a lined tray.
  4. 180°C for 35 minutes — the top stays soft and the edges crisp.
  5. While warm, drag a fork diagonally across the top and sprinkle with sugar.
  6. Cut into slices before it hardens, then leave an hour to firm up.

Questions people ask about Chocolate Crunch

How long does Chocolate Crunch take?

About 45 minutes from starting to sitting down, and it is straightforward. Most of that is active, so read the method through before you start rather than chopping as you go.

What can I use instead of maida in Chocolate Crunch?

Use plain atta for a denser, nuttier result, or a 50/50 mix if you want to keep some lift.

Can I make Chocolate Crunch ahead of time?

You can prepare it a few hours ahead and reheat gently. It keeps two days in the fridge, though it is best on the day.

Is Chocolate Crunch vegetarian?

Yes, it is vegetarian. It is not vegan as written because it contains dairy; swap the dairy for a plant alternative and the rest of the method is unchanged.

Do I need an oven for Chocolate Crunch?

Yes, this one needs an oven. If you do not have one, look at the no-oven filter on the baking page: eleven of the bakes here are built for a cooker, a pan or the fridge.

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