Cadbury Crunchie Spread with Crunchie Bites, 400g

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Finally break up the Crunchie bars and place them on top. Also chop up some more Crunchie bars and place them in the centre of the cake. The recipe really is basically a Crunchie copy of my Malteser tiffin, and I’m okay with that. There’s slight differences in there such as with how I have topped it – couldn’t resist trying a version with the Crunchie Spread and I am so so glad I did. It really is Crunchie heaven. (Kinda lost on how many times I have said ‘Crunchie’ now) Components You can use any cocoa powder for this cake, of course the better quality it is, the better flavour it will have. Also do make sure you are using cocoa powder and not a hot chocolate powder. My Malteser tiffinhas always been a popular recipe post, because its just so damn delicious. Something about how there is so much chocolate, it’s still relatively ‘soft’ because of the syrup and butter being involved, and its just SO yummy. Biscuits, raisins, and Maltesers… what more could you want?? Well, maybe a Crunchie version.

Sweetened condensed milk -choose full-fat sweetened condensed milk (not skim). I use Nestle brand, however any brand is fine. The amount of sweetened condensed milk you need will depend on the type/brand of biscuits you use. I recommend starting with 200g and add a little more if the mix is too dry and crumbly. Chocolate honeycomb bars -you can use any brand of chocolate coated honeycomb you like. I generally use Cadbury Crunchie bars which are most popular here in Australia. Its a lot better if the chocolate is chopped finely when going into the butter/syrup mix - the less mixing required, the less chance of it splitting. As a completely optional part of this recipe, I decided to core out the cupcakes and fill it with Cadbury’s spread. Oh, holy moly it’s so good. Adding the spread to a cupcake is an easy way to make the cakes slightly over the top, but completely and utterly epic. The Cadbury’s spread is smooth and delicious – but you can use whatever spread you want! Or, you can just leave it out! Buttercream The cake will keep in an airtight container for 3 days in a cool place. You can freeze the sponges either alone, or decorated (but do not freeze the crunchies). Once the sponges are fully cool, wrap them well with cling film or put them in an airtight container with some baking paper between them. You can freeze the buttercream on it’s own in a tub, or you can decorate the cake and freeze it fully assembled. To do this and avoid damage to the decoration, freeze it either in an airtight container or let it freeze solid on a cake board or plate, then wrap in cling film. Remove the cling film when you take it out to defrost it, if you don’t it could damage the decoration as it defrosts and softens. You can also freeze slices of the cake, again well wrapped in cling film or in airtight containers. What if you can't find the Crunchie spread?Next I poured the mixture into my cake tin, ensuring it was spread evenly and then sprinkle the remining biscuits, crunchies and marshmallows over the top. Finally add in the chocolate chips and your chopped crunchies and fold through until they are evenly distributed. I obviously have my most popular recipe on the blog being my no-bake caramel Rolo cheesecake, but this one was inspired by my no-bake chocolate Malteser cheesecakeand no-bake Toblerone cheesecake. So yeah, to describe these cupcakes you have to say Cadbury’s quite a few times… but I’m not sorry. HELLO CADBURY’S CUPCAKES. Honestly, I question why I hadn’t done these sooner?! It’s mad! How could I have not done these sooner?!

In a separate bowl you want to add the butter and sugar and mix on a medium speed. I used the whisk attachment on my Kitchen Aid but you could use a hand whisk or even a wooden spoon. You want to whisk until the mixture is double in size and pale in colour. This is one of my favorite chocolate from Cadbury. It is a crunchie golden honeycomb inside which is coated with their signature milk chocolate outside. I am glad that mine arrived whole and not crushed as this one is easily broken. We also have this in their spread version which is really good on toasted bread.

Frank Coopers Vintage Oxford Marmalade

You guys LOVE my Crunchie recipes as my no-bake honeycomb Crunchie cheesecake, and honeycomb Crunchie cakehave ALWAYS been popular, as well as my other ones! I just can’t keep up with how much you guys love it. I love Crunchie a lot myself, but I get its not everyone’s thing. But this post is for you Crunchie lovers out there just like me! Melt together the chocolate and butter in 20 second bursts, stirring in between, until they are both completely melted. Leave to one side. For the buttercream, I used melted Dairy Milk chocolate. Honestly, can you make Cadbury cupcakes and not use Dairy Milk for the buttercream?! I mean.. you can. You could use more of the spread, or even use the Bournville cocoa powder instead – but I loved using the melted Dairy Milk. There isn’t really a rule where the cheap chocolate will split, and the expensive chocolate won’t.. its purely down to heating it. I’ve found that if its become way too hot, it can easily split. So, if you follow my other method of putting stuff in the microwave and melting it, make sure its on a lower heat. Microwave method

The base is crunchy from digestive biscuits.The fillingis creamy, sweet, with a delicious marriage of chocolate and chunks of Crunchie that are dotted about inside.Make sure all your ingredients (particularly the butter and eggs) are at room temperature before you start baking. 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.