Frozen Chocolate Crunch Recipe

Frozen Chocolate Crunch Recipe
Frozen Chocolate Crunch Recipe photo by Taste of Home
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Frozen Chocolate Crunch Recipe

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An original recipe of mine, this cool and crunchy concoction has won prizes in a couple of recipe contests. Everyone agrees the fun mix of chocolate, crushed cookies, whipping cream and nuts makes a tempting alternative to ice cream.
MAKES:
12-16 servings
TOTAL TIME:
Prep: 1-1/2 hours + freezing
MAKES:
12-16 servings
TOTAL TIME:
Prep: 1-1/2 hours + freezing

Ingredients

  • 8 ounces German sweet chocolate, chopped
  • 2/3 cup light corn syrup
  • 2 cups heavy whipping cream, divided
  • 1-1/2 cups coarsely crushed cream-filled chocolate sandwich cookies (about 12 cookies)
  • 1 cup chopped walntus
  • Additional chopped walnuts and crushed cream-filled chocolate sandwich cookies, optional

Directions

In a heavy saucepan, melt chocolate and corn syrup; stir until smooth. Stir in 1/2 cup cream. Refrigerate for 1 hour or until cool.
Stir in crushed cookies and walnuts. In a small bowl, beat remaining cream until stiff peaks form; fold into chocolate mixture. Spread into a 9-in. square dish. Cover and freeze for 4-6 hours or until firm. Sprinkle with additional walnuts and crushed cookies if desired. Yield: 12-16 servings.
Originally published as Frozen Chocolate Crunch in Country Woman January/February 2003, p33

Nutritional Facts

1 piece: 264 calories, 19g fat (8g saturated fat), 41mg cholesterol, 99mg sodium, 23g carbohydrate (14g sugars, 1g fiber), 3g protein.

  • 8 ounces German sweet chocolate, chopped
  • 2/3 cup light corn syrup
  • 2 cups heavy whipping cream, divided
  • 1-1/2 cups coarsely crushed cream-filled chocolate sandwich cookies (about 12 cookies)
  • 1 cup chopped walntus
  • Additional chopped walnuts and crushed cream-filled chocolate sandwich cookies, optional
  1. In a heavy saucepan, melt chocolate and corn syrup; stir until smooth. Stir in 1/2 cup cream. Refrigerate for 1 hour or until cool.
  2. Stir in crushed cookies and walnuts. In a small bowl, beat remaining cream until stiff peaks form; fold into chocolate mixture. Spread into a 9-in. square dish. Cover and freeze for 4-6 hours or until firm. Sprinkle with additional walnuts and crushed cookies if desired. Yield: 12-16 servings.
Originally published as Frozen Chocolate Crunch in Country Woman January/February 2003, p33

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