We visited Mr Food Adventurer’s sister and her family this weekend and I’d offered to take some baking with me. I then remembered that I had to avoid nuts and eggs in my offering due to allergies in the family….. hmmmmm…… that’s Nutella Fudge out the window…… oh, how about some of my Mini Orange Curd Sponge Cakes, nope. Now I was searching for my thinking cap as my first two choices were definetly not options! It was then that Mr Food Adventurer reminded me of a Crunchie Tray Bake I’d made a while back from the Sainsbury’s Magazine…. perfect! So, off I trotted to the local village shop to purchase what looked like a chocoholic’s dream.
It’s super simple to make as there’s no baking involved and would be great for a children’s party (or a grown up one!!)
150G Unsalted Butter (melted)
25g Light Brown Soft Brown Sugar (Dark Brown will also work fine)
3tbsp Cocoa Powder
5tbsp Golden Syrup
400g Milk Chocolate
175g Plain Digestive Biscuits
8 standard size Crunchie Bars
- Lightly grease a piece of baking parchment and line your baking tin (I used a 12″ x 9″ tin), ensuring you’ve left enough up the sides of the tin so pull the tray bake out again.
- In a large bowl place 150g melted Unsalted Butter, 3tbsp Cocoa Powder, 5tbsp Golden Syrup and 25g Sugar and mix thoroughly.
- Break your Crunchies in half and place these into a freezer bag, seal and then using a rolling pin, bash them into small pieces and add them to the bowl with the other ingredients. Do the same with the Digestives before placing them into the bowl too and mix well.
- Tip the mixture into your baking tin and press down using a wooden spoon to flatten and level off.
- Break up your 400g Chocolate into small pieces in a microwavable bowl and place into the microwave to melt. Start with 30 seconds and take the bowl out and give it a really good stir. Place back in and give it 10 second blasts. If there’s still a few pieces that haven’t melted then give it a really good stir again and wait for 30 seconds – the small pieces should have melted.
- Now pour the chocolate over the Crunchie mixture, making sure that it has evenly covered the whole tin. Place in the fridge for a minimum of 2 hours.
Melanie, Food Adventurer
Hints and tips
– Run your knife in hot water first before cutting up your tray bake.
-Store in an air-tight container in the fridge.