GUYS. It’s been three years today that I posted my very first recipe (meatloaf, in case you forgot). THREE YEARS. I can’t even believe it. It seems like I’ve been doing this forever.
If I had really tried to cram it all in, I probably could have planned it so that I was finishing up the world today. However that would have meant rushing through the rest of the Caribbean, skipping over some of the Southern U.S. (and no one wants that) and perhaps missing out on the U.S. East Coast all together. So…not an option.
Rather, I wanted to take my time and do it right, so this three year blogiversary means business as usual, but before I continue on my culinary path back to Chicago, one more treat from vacation times, this one from London.
I had originally planned to make the bubble & squeak I mentioned last time because it was so so good, but I’m still eating down some sweet potatoes I overbought from a globally inspired sweet potato collaboration, coming your way this November (it’s good and delicious- get excited!) and more potatoes this week would have been excessive. Too many potatoes! As the weather cools there will be plenty of time for potatoes, so stayed tuned for the squeak at a future date.
For today, I’m still in quick and easy mindset. And dessert mindset. Because chocolate.
With that, I decided to try and create my favorite stowaway Cadbury dessert- the Crunchie Rock. I do love the original Crunchie, as well as the Dairy Milk Crunchie, but the Crunchie rock allows for easy mouth popping. Like, shoving food into one’s face, popcorn style kind of popping. Plus, bite-sized! And since it’ll be a while since I’m heading back to England, or even to Canada for hoarding, an HB version had to happen.
This candy (perfect for upcoming Halloween, btw) is pretty simple and straightforward and I was pleased that my at-home version tasted almost as good as the original. Taking a peek from the ingredient list of the original, the plain (not-chocolate covered) hokey pokey recipe is crushed to smithereens along with some equally demolished Special K cereal, all combined and covered in smooth, dark chocolate perfection.
I reiterate. PERFECTION.
- 2/3 cup granulated sugar
- 4 TB light corn syrup
- 1 tsp baking soda
- 2 cups Special K cereal (crushed to equal 1 cup)
- 12 ounces dark chocolate
- Line a cookie sheet with parchment or silpat. Set aside.
- Put the sugar and syrup into a saucepan and stir together to mix. Once the pan's on the heat, stop stirring!
- Place the pan on the heat and let the mixture first melt and then turn to goo and then a bubbling mass the color of maple syrup - this will take 3 minutes or so.
- Off the heat, whisk in the baking soda and watch the syrup turn into a whooshing cloud of aerated pale gold. Turn this immediately onto a piece of baking parchment. I found to spread it, tilt the pan rather than spreading with a spatula.
- One the sugar cools into a hard mass, smash into bits with the pack of a knife or rolling pin. Reserve 1 1/2 cups of smashed bits for this recipe, and use any leftovers as an ice cream topping, or as you fancy.
- In a large bowl, add the special K and smashed honeycomb.
- Over a double boiler or in a microwave safe bowl, melt the chocolate and stir until smooth. Pour over the cereal mixture and coat all the pieces well.
- Drop heaping teaspoon/tablespoons (as you wish) full of the mixture onto a parchment lined cookie sheet to cool and harden. Ten minutes in the freezer will make these ready to eat straight away!
- Use a deep saucepot to avoid boiling over and burning yourself!
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