For me, Aussie Crunch is all about the nostalgia. It brings back memories of roller skating at Horwich Leisure Centre, greasy paper backed cellophane bags, and nattering with my friends in the playground at high school. I spent ages looking for a recipe that captured how I remembered it. I’ve spent a while perfecting the measurements in this one, and dare I say it… it’s better than the original, which when done badly was so hard it could break teeth.
I recently heard it was banned from being cut into triangles at Rivington and Blackrod High School because it was deemed to be too 'weapon-like' - not a good example of what was a fine bake in the 1990s! No such danger with this version.
- 200g Stork (you can use butter, but Stork gives it that authentic taste)
- 140g golden caster sugar (it's way better than standard caster sugar)
- 85g desiccated coconut
- 75g cornflakes (crushed up)
- 1 heaped tbsp good cocoa powder (like Green & Black's)
- 140g self raising flour
- 250g of Cadbury’s chocolate
- Melt the Stork in the microwave
- Mix all the dry ingredients in a bowl
- Pour in the Stork and mix until well combined
- Pour into a Swiss roll tin (I use disposable tray bake trays from Asda)
- Squash it down with the back of a spoon - make sure you push it into all the corners!
- Bake at 180c/gas 4 for 35 minutes.
- Allow to cool.
- When cool, melt the chocolate over a bain-marie (or gently in the microwave if you must...) and pour over the Crunch. Level off with a spatula and pop in the fridge to set.
This is best served with a brew, but I assure you it works equally well whilst roller skating or freezing to death in a playground…
Please leave your comments below... x
Join me on Facebook
Tweet me @dollybakes
Have a nosy at my pics on Pinterest