As a kid the two things I loved making and eating were ginger crunch and hokey pokey. These were the most dirty and worn out pages in our Edmonds Cookbook. Then along came the Crunchie bar — perfect hokey pokey and chocolate heaven. Making hokey pokey is great fun especially with the kids. Having the baking paper ready to go and working quickly are all essential steps in being properly prepared. Otherwise things can get rather messy! This chocolate bar is very moreish and rich, it will definitely pick you up — smaller squares are advisable.
Hokey pokey
| 5 Tbsp | Sugar |
| 2 Tbsp | Golden syrup (Main) |
| 1 tsp | Bicarbonate soda |
Chocolate
| 225 g | Chocolate, dark or milk (Main) |
| 135 ml | Cream |
| 3 | Egg yolks |
| 1 Tbsp | Sugar |
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Directions
Hokey Pokey
- In a saucepan bring sugar and golden syrup to the boil, slowly stirring.
- Boil for 3 minutes then remove from heat, add bicarbonate of soda and stir quickly.
- Pour directly on to a sheet of greaseproof paper. When cold, break up into small pieces and store in an airtight container.
Chocolate
- Melt chocolate and cream in a bowl over a saucepan of simmering water. Stir occasionally until melted and smooth, remove from heat and allow to cool.
- Whisk egg yolks and sugar in a separate bowl over a saucepan of simmering water until thick and pale, 4-5 minutes, transfer to an electric mixer or whisk by hand for 5 minutes until cool, light and fluffy.
- Gently fold in chocolate mixture then add ⅔ of the hokey pokey pieces.
- Spoon into an 18cm square cake tin lined with baking paper and smooth the top. Place in the fridge until set.
- To serve, cut into squares or bars with a hot sharp knife and serve scattered with remaining hokey pokey.
