Chocolate Crunchie Slice | No-Bake Honeycomb Slice

Everyone's favourite no-bake Chocolate Crunchie Slice takes just 10 minutes to make and tastes AMAZING! Chunks of honeycomb mixed through a crushed biscuit and sweetened condensed base topped with milk chocolate. 

Our Crunchie Honeycomb Slice is the ultimate no-bake slice recipe - quick and easy to make, freezer-friendly and great for lunch box treats! Just like our Malteser Slice, Mars Bar Slice and Snickers Slice, this honeycomb chocolate bar slice is sure to become a family favourite.

What You Need For Chocolate Crunchie Slice

Our simple no-bake honeycomb slice needs just 5 basic ingredients:

• sweet biscuits - known as biscuits in Australia (cookies in the US). I generally use Arnott's Marie biscuits, however you can use any kind of sweet plain biscuits/cookies you like.
• sweetened condensed milk - choose full fat sweetened condensed milk (not skim). I use Nestle brand, however any brand is fine.
• butter
• chocolate honeycomb bars - you can use any brand of chocolate coated honeycomb you like. I generally use Cadbury Crunchie bars.
• milk chocolate - or substitute with dark or milk chocolate

How To Make Crunchie (Honeycomb) Slice

Step 1 - Melt the butter and sweetened condensed milk

Step 2 - Stir through the crushed biscuits and chopped honeycomb

Step 3 - Press into a lined baking tin and top with melted chocolate

How To Cut Crunchie Slice Without Cracking

• Add a small amount coconut oil or vegetable oil to the melted chocolate before pouring over the slice. This helps to stop the chocolate from cracking when sliced. 
• Allow the slice to set in the fridge (preferably overnight before cutting). 
• Remove the slice from the fridge and place onto a chopping board 30 minutes before cutting. This will allow the chocolate to soften slightly which prevents it from cracking. 
• Use a knife to gently ‘score’ through the chocolate layer first. This involves gently cutting lines in the chocolate until you’ve cut through the entire chocolate layer. 
• Then use a large flat knife and press down through the rest of the slice. 
• If you attempt to cut through both the chocolate layer and the slice underneath in one go, the chocolate will crack and break. Cutting through the chocolate layer first solves this problem. 

*For more tips on how to cut slices perfectly, check out all of my tips here

Recipe Tips & FAQ

What type of biscuits/cookies should I use?

You can use any brand of sweet biscuits (known as cookies in the US) you like. I generally use Arnott's Marie biscuits.

What's the best way to crush the biscuits?

You can use a food processor, Thermomix or a rolling pin.

How can I melt the butter and sweetened condensed milk?

You can use a microwave, stovetop or Thermomix.

How long can I store Chocolate Crunchie Slice for?

This slice can be stored in an airtight container in the fridge for up to 5 days.

Can I freeze honeycomb slice?

Absolutely! Store the slice in an airtight container in the freezer for up to 3 months.

More No-Bake Slices Using Chocolate Bars

Our no-bake slices are some of our most popular recipes! Browse 30+ of our favourites here.

Here's some more of our favourite chocolate bar slice recipes:

• Mars Bar Slice
• Malteser Slice
• Snickers Slice
• Turkish Delight Slice
• Clinkers Slice
• Caramello Slice

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Chocolate Crunchie Slice

Everyone's favourite no-bake Chocolate Crunchie Slice takes just 10 minutes to make and tastes AMAZING! Chunks of honeycomb mixed through a crushed biscuit and sweetened condensed base topped with milk chocolate. 

5 from 17 votes

Print Pin Rate

Course: sweet

Cuisine: Slices

Prep Time: 10 minutes

Cook Time: 1 hour

Total Time: 1 hour 10 minutes

Servings: 20 serves

Calories: 226kcal

Author: Lucy - Bake Play Smile

Ingredients

• ▢ 250 g sweet biscuits see notes
• ▢ 200 g sweetened condensed milk you can add a little more if the mixture is too dry
• ▢ 100 g butter chopped
• ▢ 165 g honeycomb chocolate bars
• ▢ 250 g milk chocolate

Instructions

Conventional Method

• Crush the biscuits in a food processor, Thermomix or with a rolling pin. Pour into a mixing bowl.
• Melt butter and condensed milk in the microwave on 50% power for 2-3 minutes stirring every 30 seconds until melted. Mix until smooth. Pour warm mixture onto the biscuits and mix well.
• Stir through the chopped honeycomb.
• Spread mixture into a 22cm X 32 cm rectangular slice tin lined with baking paper.
• Meanwhile, melt the chocolate in the microwave on 50% power for 3-4 minutes (stirring regularly) and pour over the slice.
• Refrigerate for 1 hour minimum (overnight is best).

Thermomix Method

• Place the biscuits into the Thermomix bowl and crush for 8 seconds, Speed 8. Set aside in a separate bowl.
• Place the cubed butter and sweetened condensed milk into the Thermomix bowl. Melt on 50 degrees, Speed 2 for 4 minutes.
• Add the crushed biscuits and Crunchie bar chunks and mix together gently with a spatula.
• Spread mixture into a 22cm X 32 cm rectangular slice tin lined with baking paper.
• Grate the milk chocolate on Speed 5 for 10 seconds. Scrape down the bowl and melt on 50 degrees, speed 2 for 3 minutes. Pour chocolate over the slice.
• Refrigerate for 1 hour minimum (overnight is best).

Notes

RECIPE NOTES & TIPS

Biscuits/Cookies - You can use any brand of sweet biscuits (known as cookies in the US) you like. I generally use Arnott’s Marie biscuits.

Crushing the biscuits - A food processor, Thermomix or a rolling pin all work great!

Melting the butter and sweetened condensed milk - you can use a microwave, Thermomix or stovetop (low heat). 

Storing the slice - This slice can be stored in an airtight container in the fridge for up to 5 days.

Freezing - Store the slice in an airtight container in the freezer for up to 3 months.

Cutting the slice - Add a small amount coconut oil or vegetable oil to the melted chocolate before pouring over the slice. This helps to stop the chocolate from cracking when sliced.  Allow the slice to set in the fridge (preferably overnight before cutting). Remove the slice from the fridge and place onto a chopping board 30 minutes before cutting. This will allow the chocolate to soften slightly which prevents it from cracking. Use a knife to gently ‘score’ through the chocolate layer first. This involves gently cutting lines in the chocolate until you’ve cut through the entire chocolate layer. Then use a large flat knife and press down through the rest of the slice. If you attempt to cut through both the chocolate layer and the slice underneath in one go, the chocolate will crack and break. Cutting through the chocolate layer first solves this problem. 

Nutrition

Calories: 226kcal | Carbohydrates: 28g | Protein: 3g | Fat: 13g | Saturated Fat: 7g | Cholesterol: 14mg | Sodium: 111mg | Potassium: 114mg | Fiber: 1g | Sugar: 20g | Vitamin A: 152IU | Vitamin C: 1mg | Calcium: 38mg | Iron: 1mg

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