I had taken a pretty long lay off from making desserts. I'm not really sure why, but it may have had something to do with it being summer and wanting to focus more on the BBQ meats. I was inspired to try to do a little spin on one of my favorite candy bars, Nestle Crunch. The question was whether or not I could make this delicacy for myself. I have to say this recipe met and exceeded my expectations. The only thing I need to worry about now is making sure I don't eat the whole thing. Fortunately, I can take a lot of my leftovers into the office where I have a solid group to help me eat all of this.
1 20z squeeze bottle of Caramel Sundae Syrup
2 single serving containers (4.6 oz total) of Cocoa Crispies
6 Hershey's Milk Chocolate Symphony bars (about 26 ounces total)
If you thought this was an easy recipe to make you were correct! Pour the cocoa crispies into the bottom of your crockpot and spread out evenly. Break up the chocolate bars into one or two square pieces and distribute evenly on top of the cereal. Set your crockpot to on hour on high.
After about 30 minutes take off the top and shift the the chocolate pieces around. Some will have melted a little more than others. After another 30 min all of the chocolate should be melted. Test it with a fork because it may still appear to retain some of it's shape even though it is completed melted. Stir the chocolate and cereal with a big spoon until the cereal is evenly coated. Spread the cereal out on a sheet of wax paper about 1/4 inch deep and put in the fridge for an hour to cool.
Top the now cooled mixture evenly with your caramel sauce and you are ready to go! As you can see, the caramel does get a little messy so if you are more of straight up crunch bar fan you may want to hold off.
The results actually tastes exactly like a nestle crunch bar, only more chocolaty thanks to the better chocolate and cocoa crispies. Enjoy!