Crunchie Chocolate Biscuit Cake

June 29, 2024 by admin

Topping

Melt your chocolate in the microwave in short blasts until smooth.
Pour the chocolate on top of your biscuit cake and smooth out till flat. You can give the tin a little jiggle to smooth it over.
Decorate with some chopped up crunchies.
Place back into the fridge for about 1 hour until set.
Once set, Remove your biscuit bake from the tin and slice up with a knife warmed up on a glass of hot water.
Enjoy!!
Your best storing these wrapped in clingfilm individual in the fridge. If the honeybomb is exposed to air it tends to melt.

These will last for about 1 week wrapped individually in cling film in an airtight container in the fridge.
You can play around with your fillings just the same quantities. Do not mess around with the chocolate, butter and condensed milk ratio though!
You could change up the biscuits, bars ect.
The topping is completely optional but I like a nice clean top.
I got my crunchy pieces on Discountcoffee.ie #gifted
Use a hot knife when portioning up as this will give you a nice clean slice.
My 8×8 square tin is out of stock but this is a great sub*-20cm Square Cake Baking Tin
I use these heat proof spatulas*- High-Heat Silicone Spatula
I use these food scales *- Salter Digital Scales
Stainless steel prep bowls*-Premium Stainless Steel Mixing Bowls

*I earn a small amount of money if you buy products after clicking these links. You will not be charged extra. Thank you, Gill x (AF with Amazon)

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