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Candy and Sweet Bars

Crunchie Bar
New Zealands most popular hokey pokey bar
chocolate covered on the outside.

Home made Hokey Pokey
Tastes a little like the honeycomb drops here in the States
Hokey Pokey

5 tablespoons sugar
1 teaspoon baking soda
2 tablespoons golden syrup

In a saucepan, put sugar and golden syrup and heat gently, stirring
constantly until sugar disolves.
Increase the heat and bring mixture to the boil, boiling for 2 minutes.
Stir occasionally if necessary to stop from burning.
Remove from the heat and let cool for a few minutes.
Add baking soda. Stir quickly until mixture froths up.
Pour into greased tin immediately. Leave until cold and hard.
Break into pieces.

* This recipe does not make up a big amount of hokey pokey,
you can double the mixture for a larger quantity. My suggestion is
you try it at this quantity first.

Amanda's Graham Cracker Bar (Tastes similar to Almond Joy)
(large batch)

1 tin sweetened condensed milk
1 cup coconut
2 oz butter

4 oz butter
1 box Graham Crackers
Prepare Crust - pour melted butter into crackers and mix evenly. Pour out onto
greased pan and spread evenly, patting down. Refrigerate to set.

In saucepan, Melt butter and add condensed milk and coconut until all blended in
Pour out onto Graham Cracker crust, spread evenly. Bake 10 minutes in 350o.
1 cup chocolate chips
Melt chocolate chips and pour over and spread over top as icing
Try topped with almonds

Amanda's Graham Cracker Bar (large batch)

1 box Graham Crackers
1 tin sweetened condensed milk
1 cup chocolate chips
1 cup coconut
4 oz butter

Melt butter and add condensed milk to Graham Crackers,
stir in and add chocolate chips and coconut until all blended in
Pour out onto greased large brownie pan spread evenly,
refrigerate until set. Cut and eat

Amanda's chocolate (snickers) Bar

2 Snickers Bars
1 oz butter
1/4 cup whipping cream (optional)
1 tblsp honey
2 cups (more or less) crispy rice

Melt snickers bars, butter together on low to medium heat, add
honey, and cream, lastly add the crispy rice. Mix altogether making
sure all the rice is coated, you will see whether you need more rice
or not if there is liquid still on the bottom.
Place into a brownie tin, spread evenly. Refridgerate until set.
Cut and eat.

Amanda's Bar

Same recipe with variations..

8 Pay day caramel and peanut bars (small bars) I bought
my packets at the $1 shop)
1 oz butter
4 cubes of chocolate (I used 4 cubes of Hersheys
*large cubes -2 cubes per section of milk chocolate*).
1 tblsp Honey
1/4 cup Whipping cream (optional)
2 cups Crispy Rice (more or less)

Melt caramel & peanut bars, butter and chocolate, add honey,
and cream on low to medium heat. Once all melted together lastly
add the crispy rice. Pour out into brownie tin spread evenly
refridgerate until set. Cut and eat.

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Amanda Martin-Shaver