Crunch, Crunch, Crunch Recipe

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Red & Green Peppermint, Boysenberry, Heath, Praline, Candy Cane


½ pound crunch

2 pounds Chocolate

Melt one pound chocolate, stir in ½ bag of crunch, pour onto cookie sheet lined with parchment paper or wax paper. Chill for 10 minutes. Break into bite size pieces. Repeat the above for second batch.  ( Full batch may be made at one time, but you’ll need two cookie sheets.)



Red & Green Peppermint in White Chocolate

Candy Cane in Dark chocolate (Candy Cane Grind)

Boysenberry in White Chocolate or Dark Chocolate

Boysenberry in Peanut Butter Chocolate (Peanut Butter & Jelly)

Heath in Milk Chocolate

Praline & Caramel in White Chocolate

Praline in Dark Chocolate

Strawberry in White Chocolate

Lemon in White Chocolate




Place up to one pound of chocolate wafers in glass dish (4-cup Pyrex measuring cup is ideal).

Microwave on high for 30 seconds – STOP & STIR. Candy will barely be melted but must be stirred to prevent burning. Microwave on high a second time for 30 seconds – STOP & STIR.

Now microwave at 10 second intervals stirring after each 10 seconds until smooth.



Fill the bottom of a double boiler with water & bring to a boil. Remove from the heat source and place on a cool surface. Put chocolate wafers in the top portion of double boiler & place on top of hot water.

Stir until smooth and free of lumps. The heat of the hot water is enough to melt the candy.  You don’t want to cook the candy melts !!



IF melts are too thick they may be thinned with PARAMOUNT FLAKES.

DO not get any water or moisture in your chocolate.  YOUR MELTS WILL BE RUINED!

STORING CHOCOLATE Chocolate has about a 3 month shelf life before losing its melting ability. Chocolate should be stored in a cool dry place – NOT IN THE REFRIGERATOR. 

FREEZE chocolate up to a year by placing in Ziploc Bag & then wrapped in foil. Allow frozen chocolate to come back to room temperature before unwrapping and melting. Chocolate may be frozen up to one year.

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