5-Ingredient No-Bake Crunchie Slice
This no-bake honeycomb slice combines crushed digestive biscuits, golden syrup, melted milk chocolate, butter, and chunks of Crunchie bar into a chewy, honeycomb-studded traybake. It takes only 10 minutes of prep and no oven.
Ingredients
Ingredients for the 5-Ingredient No-Bake Crunchie Slice
- 200 g digestive biscuits or Graham crackers 7 oz; crushed; use a mix of fine biscuit crumbs and larger chunks for signature crunch.
- 1 cup milk chocolate chips You can also use dark chocolate chips or white chocolate for a different flavour profile.
- 1/2 cup golden syrup or light corn syrup Golden syrup gives a soft, chewy texture and helps the mixture hold together. Light corn syrup is a good swap, though the flavour will be slightly less caramelised.
- 1/2 cup unsalted butter Melted; if you only have salted butter, it will still work, but you may want to skip any extra salt.
- 1/2 cup Crunchie chocolate bars Roughly chopped; or any honeycomb chocolate bar.
Instructions
Step-by-Step Instructions for the 5-Ingredient No-Bake Crunchie Slice
- Crush the digestive biscuits into small pieces using your hands, a zip-top bag, or a food processor. You want a combination of fine crumbs and larger chunks for maximum crunch. In a large mixing bowl, combine the crushed biscuits and chopped Crunchie bars.
- In a heatproof bowl, combine the milk chocolate chips, golden syrup, and melted butter. Heat in the microwave in 20-second intervals, stirring after each one, or use a double boiler over low heat. Stir until the mixture is completely smooth. Be careful not to overheat the chocolate, as it can seize or turn grainy.
- Pour the melted chocolate mixture over the crushed biscuit and Crunchie mixture. Fold everything together with a spatula until every piece is evenly coated. The mixture should look glossy and sticky, not dry.
- Transfer the mixture into a lined 8x8-inch baking dish or square pan. Press it down gently with a spatula or the back of a spoon to create an even layer. Avoid pressing too firmly, or the slice can become dense and hard.
- Refrigerate for at least 2 hours, or until fully set. Once firm, lift the slice out using the paper lining and cut it into squares or bars. For clean edges, run a sharp knife under hot water and wipe it dry between cuts.