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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. 

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 9 votes
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Course: sweet
Cuisine: Slices
Prep Time: 10 minutes
Cook Time: 1 hour
Total Time: 1 hour 10 minutes
Servings: 20 serves
Calories: 226kcal

Equipment

  • Microwave, stove-top or Thermomix

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

  • Add the cubed butter and sweetened condensed milk to the Thermomix bowl. Melt on 50 degrees, Speed 2 for 4 minutes.
  • Add the biscuits and crush on Speed 8, 10 seconds.
  • Add the crushed up Crunchie bars 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).

Video

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