Who Doesn’t Love Crunchie® Bars? by Sharon Ledwith
Who Doesn’t Love Crunchie® Bars? by Sharon Ledwith Those were my go-to chocolate bars when I was a kid, and I still love’em to this day. This angelic chocolate covered sponge toffee recipe will bring back memories of the good old days when a trip to the corner store armed only with a dollar bought more than just one candy bar. Create a batch for gifts or to add to the festivities, these melt-in-your-mouth treats will add life to any party. CHOCOLATE COVERED SPONGE TOFFEE 1 cup white sugar 1 cup dark corn syrup 1 tbsp. vinegar 1 tbsp. baking soda 1 pound chocolate confectioner’s coating Candy thermometer Butter a 9x13 inch baking pan. In a medium saucepan, over medium heat, combine sugar, corn syrup, and vinegar. Cook, stirring until sugar dissolves. Set candy thermometer in place, and heat, without stirring until temperature reaches 300° F (150° C). Remove from heat and stir in baking soda. Pour into p...