We have seen recipes for chocolate crunch, chocolate crunch pie, frozen chocolate crunch pie, chocolate crunch bars, chocolate crunch brownies, raspberry chocolate crunch sundaes, and orange chocolate crunch. About the only thing they have in common is the presence of chocolate. The crunch can come from nuts, cookies, or cereals. Some have pudding, some whipped topping, some evaporated milk. Some don’t appear to have any ingredients that are not manufactured or heavily processed. The inescapable conclusion is that there is no one “chocolate crunch” recipe, and therefore not much chance of us stumbling upon the dish you hope to recreate.
Not being ones to shrink from a challenge, however, we offer a recipe for chocolate crunch that includes ingredients we would like to eat:
4 oz semi-sweet or milk chocolate 4 oz white chocolate 8 Tbsp (1 stick) butter 1/2 cup whipping cream 1 cup chopped nuts 2/3 cup chopped dates 1/2 pound lady fingers, coarsely crushed
Line the bottom of a round cake pan with parchment paper. Butter it or spray with a non-stick baking spray.
Break the chocolate into small pieces. Place the semi-sweet or milk chocolate in one bowl and the white chocolate in another. Add 4 tablespoons of butter to each. Stand the bowls over pans of hot water until the chocolate and butter have melted, stirring occasionally, or melt them in a microwave oven. Place the bowls on the counter and stir half the cream, nuts, dates and crushed cookies into each.
Spoon the darker chocolate mixture into the pan and spread level with the back of a spoon, pushing the mixture down into the corners. Top with the white chocolate mixture. Cover with foil or plastic wrap and chill until set. Remove from the pan and serve cut into slices.