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Crush the biscuits into fine crumbs and place in a large mixing bowl.
Mix In Wet Ingredients:
Add the melted butter and condensed milk to the crumbs. Mix until fully combined.
Add Crunchie Pieces:
Gently fold in the chopped Crunchie bars, reserving a few pieces for topping.
Press Into Tin:
Line a square baking tin with parchment paper and press the mixture firmly into the base.
Add the Chocolate Topping:
Melt chocolate with the extra 10g butter until smooth. Pour over the slice and spread evenly.
Decorate and Chill:
Sprinkle remaining Crunchie pieces on top. Refrigerate for at least 2 hours until set.
Slice and Serve:
Cut into squares or bars and enjoy chilled.
Serving and Storage Tips:
Store in the fridge in an airtight container for up to 1 week.
Serve cold for the best crunch and texture.
Great for lunchboxes, parties, or teatime treats.
Variations:
Swap Crunchie bars for Maltesers, Mars bars, or chopped honeycomb.
Use white chocolate for a twist on the topping.
Add a pinch of sea salt for a salty-sweet finish.
FAQ:
Can I use unsalted butter?
Yes, just add a pinch of salt to the mixture.
Can I freeze it?
Yes! Freeze for up to 1 month. Thaw in the fridge before serving.
Can I make it gluten-free?
Use gluten-free digestive biscuits for a suitable version.
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