5-Ingredient No-Bake Crunchie Slice
A delightful no-bake dessert combining crunchy honeycomb, condensed milk, and chocolate for a perfect balance of texture and flavor.
Ingredients
Base Ingredients
- 350 g Digestive biscuits, finely crushed Choose a fresh, quality brand for the best flavor.
- 300 g sweetened condensed milk The anchor of the slice; sweet and sticky.
- 100 g salted butter, melted Adds richness; includes an extra 10 g for glazing.
- 8 pieces Crunchie bars, chopped Chop into varied sizes for texture.
- 200 g milk chocolate, melted Good-quality for a creamy snap.
Optional Add-ons
- Flaky sea salt Enhances sweetness with a sophisticated contrast.
- Toasted nuts (hazelnuts or pecans), roughly chopped Adds depth and earthiness.
- Orange zest Adds fragrant citrus brightness.
- Espresso powder, a pinch Deepens chocolate flavor.
- Cocoa nibs For additional crunch.
Instructions
Preparation
- Line an 8 x 8 inch tin with parchment, allowing for overhang.
- Crush the digestive biscuits to fine, even crumbs using a food processor or sealed bag with a rolling pin.
Mixing Base
- In a saucepan over low heat, combine sweetened condensed milk and melted salted butter until fully combined and glossy.
- Transfer biscuit crumbs to a bowl, pour the milk-butter mixture over, and stir gently until all crumbs are moistened.
Incorporating Crunchies
- Fold in the chopped Crunchie bars carefully to ensure an even distribution.
- Press the mixture firmly into the tin using a measuring cup or parchment.
Chocolate Layer
- Melt the milk chocolate gently and pour over the chilled biscuit base, spreading evenly.
- Drizzle melted butter over the chocolate and optionally sprinkle with Crunchie pieces or flaky salt.
Setting and Serving
- Chill in the refrigerator for at least 2 hours until set.
- Use parchment overhang to lift the slice out and cut into slices with a sharp knife.
Notes
For varied textures, ensure Crunchie shards are not over-crushed. For best results, let it chill adequately before slicing.