This is originally Dolly Bake’s recipe. She uses stork margarine whereas we prefer butter. We also prefer more cocoa powder.
http://www.dollybakes.co.uk/2012/02/back-to-school-aussie-crunch.html
Ingredients
- 400g salted butter
- 280 g caster sugar
- 170g desiccated coconut
- 150g crushed cornflakes
- 3 heaped tbsps Cocoa (may need more)
- 280g self raising flour
- 500g Cadburys milk chocolate
Method
- Recite Bismillah .
- Line a 11″ square tin with grease proof paper.
- Preheat oven to 170c
- Mix all dry ingredients in a large bowl.
- Melt the butter in a saucepan over the heat.
- Add melted butter to dry ingredients & combine well.
- Spread and flatten in tin.
- Bake at 180c for 25 mins or till the sides have started to come away from the edge of the tin.
- Allow to cool.
- Melt chocolate & pour over the biscuit.
- Allow the chocolate to set at room temperature.
- Cut into pieces in the tray or remove the Aussie crunch from tin by turning it upside down on to grease proof paper & tapping on the tin. Turn back over & cut into slices. Enjoy 🙂
Tiers 
Hi, which cadbury chocolate did u use in this recipe? Cooking one or normal one?? Which other chocolate can be used??
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Use the normal one x
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Salam, i was wondering you know when you take it out of the oven, is it meant to be hard or soft? Jzk for all your recipes 😊
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Salam made you’re Aussie crunch so delicious. Easy to follow as well. Whilst I was cutting in squares chocolate kept coming off I did leave in fridge for a while as well.
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Hi how do you store Aussie crunch once you have made it in the fridge or in a container outside ?
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Outside is fine x
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Salaam Sister, I made your Aussie crunch I followed your recipe everything was right but when i got it out of the fridge and when I sliced it was perfect but it was just a little too soft. Why is that? The butter I used was stork tub butter it is because of that? Or did I not leave it in the oven long enough?
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Salaam, the Aussie crunch was so nice! Thank you!
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