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This 5-ingredient no-bake Crunchie slice is packed with crushed biscuits, honeycomb chocolate bars, and a smooth chocolate topping. Quick, easy, and so delicious!
Why You’ll Love This No-Bake Crunchie Slice
If you love Crunchie bars, this no-bake Crunchie slice is going to be your new favourite dessert. It’s crispy, chocolatey, and packed with golden honeycomb pieces, giving you the perfect mix of crunch and chewiness.
With just five ingredients, this recipe is super simple to make and requires no baking—just mix, chill, and enjoy. It’s the ultimate quick and easy dessert for any occasion.
What Makes This Recipe Special?
This slice is loaded with Crunchie bar pieces, adding that classic honeycomb crunch to every bite. The digestive biscuit base, combined with condensed milk and melted butter, creates a rich and chewy texture, while the milk chocolate topping makes it extra indulgent.
Since it’s a no-bake recipe, it’s great for making ahead and keeps well in the fridge for days.
Equipment You’ll Need
To make this no-bake Crunchie slice, you’ll need:
- 8×8-inch (20x20cm) square baking tin
- Mixing bowl – To combine the base ingredients.
- Food processor (optional) – For crushing the biscuits.
- Rubber Spatula or metal spoon – For mixing and spreading the layers.
- Parchment/baking paper – To line the tin for easy removal.
Why This Recipe Works So Well
- Only 5 Ingredients: Simple, quick, and made with pantry staples.
- Crunchy and Chocolatey: The perfect balance of crispy, chewy, and smooth.
- No Baking Required: Just mix, refrigerate, and enjoy!
- Great for Making Ahead: Stores well in the fridge for several days.
Ingredients for No-Bake Crunchie Slice
For the Base:
- 350g (12.4oz) digestive biscuits, crushed (or Graham crackers)
- 300g condensed milk (sweetened)
- 100g (7 tbsp) salted butter, melted
- 6 Crunchie bars, chopped into small pieces
For the Topping:
- 200g (7 oz) milk chocolate, melted
- 2 Crunchie bars, chopped into small pieces
- 10g (¾ tbsp) salted butter, melted (for extra smoothness in the topping)
Tin size: 8×8-inch (20x20cm) square baking tin.
How to Make 5-Ingredient No-Bake Crunchie Slice
Step 1: Prepare the Biscuit Base
Crush the digestive biscuits using a food processor or place them in a sealed bag and crush with a rolling pin.
Transfer the crushed biscuits to a bowl and mix with the melted butter and condensed milk until fully combined.
Stir in the chopped Crunchie bars, ensuring they are evenly distributed throughout the mixture.
Press the mixture firmly into a lined 8×8-inch (20x20cm) square baking tin. Use the back of a spoon or spatula to smooth it out evenly.
Place in the fridge while you prepare the topping.
Step 2: Make the Chocolate Topping
Melt the milk chocolate in a microwave-safe bowl, heating in 40-second intervals, stirring between each, until smooth.
Stir in the 10g of melted butter to keep the chocolate topping extra smooth.
Step 3: Assemble the Slice
Pour the melted chocolate over the chilled biscuit base, spreading it evenly with a spatula or the back of a spoon.
Sprinkle the chopped Crunchie bars over the top while the chocolate is still soft, pressing them gently into the surface.
Refrigerate for at least 3 hours, or until the slice is fully set.
Step 4: Slice and Serve
Once set, remove from the fridge and cut into 12–16 squares, depending on your preferred size.
Enjoy straight from the fridge for the best texture!
Why This Recipe is Perfect for Any Occasion
This no-bake Crunchie slice is great for parties, lunchboxes, or afternoon coffee breaks.
Since it’s so quick and easy to make, it’s also perfect for last-minute desserts or making ahead for the week.
Tips for the Best Crunchie Slice
- Press the Base Firmly: This helps create a solid, structured slice.
- Chop the Crunchies Gently: If chopped too finely, they may melt into the base instead of staying crunchy.
- Melt the Chocolate Slowly: Stir frequently while melting to avoid burning.
- Chill Before Slicing: Refrigerating for at least 3 hours ensures the layers set properly.
- Use a Sharp Knife for Slicing and score the chocolate: This helps create clean, neat squares.
Serving Suggestions
This Crunchie slice is delicious on its own, but here are some fun ways to serve it:
- With a Drizzle of Extra Caramel: Enhances the honeycomb flavour.
- With a Hot Drink: A great accompaniment to tea, coffee, or hot chocolate.
Storage Tips
- Store in an airtight container in the fridge for up to 4 days.
- If stacking, place baking paper between the layers to prevent sticking.
- Freeze for up to 2 months—just thaw in the fridge before serving.
Watch My Step-by-Step Video
Want to see exactly how it’s done? Watch my full tutorial on the Fitwaffle Kitchen YouTube channel.
For more quick and easy no-bake recipes, follow me on Instagram @fitwafflekitchen and TikTok @fitwaffle.
Why You’ll Keep Coming Back to This Recipe
This 5-ingredient no-bake Crunchie slice is simple, delicious, and packed with crunchy honeycomb goodness.
With a buttery biscuit base, a rich chocolate topping, and plenty of Crunchie pieces, it’s the perfect no-fuss dessert that everyone will love.
Other Recipes to Try
If you loved this Crunchie slice, check out these other easy no-bake recipes from Fitwaffle Kitchen:
- No-Bake Biscoff Cheesecake: A creamy Biscoff-flavoured cheesecake with a biscuit base.
- Oreo Caramel Crunch Bars: A gooey, caramel-filled bar with an Oreo crust.
Both are quick, easy, and absolutely delicious!
5-Ingredient No-Bake Crunchie Slice
Ingredients
For the Base:
- 350 g 12.4oz digestive biscuits, crushed (or Graham crackers)
- 300 g condensed milk sweetened
- 100 g 7 tbsp salted butter, melted
- 6 Crunchie bars (butter Fingers in the US) chopped into small pieces
For the Topping:
- 200 g 7 oz milk chocolate, melted
- 2 Crunchie bars chopped into small pieces
- 10 g ¾ tbsp salted butter, melted (for extra smoothness in the topping)
Instructions
Step 1: Prepare the Biscuit Base
- Crush the digestive biscuits using a food processor or place them in a sealed bag and crush with a rolling pin.
- Transfer the crushed biscuits to a bowl and mix with the melted butter and condensed milk until fully combined.
- Stir in the chopped Crunchie bars, ensuring they are evenly distributed throughout the mixture.
- Press the mixture firmly into a lined 8x8-inch (20x20cm) square baking tin. Use the back of a spoon or spatula to smooth it out evenly.
- Place in the fridge while you prepare the topping.
Step 2: Make the Chocolate Topping
- Melt the milk chocolate in a microwave-safe bowl, heating in 40-second intervals, stirring between each, until smooth.
- Stir in the 10g of melted butter to keep the chocolate topping extra smooth.
Step 3: Assemble the Slice
- Pour the melted chocolate over the chilled biscuit base, spreading it evenly with a spatula or the back of a spoon.
- Sprinkle the chopped Crunchie bars over the top while the chocolate is still soft, pressing them gently into the surface.
- Refrigerate for at least 3 hours, or until the slice is fully set.
Step 4: Slice and Serve
- Once set, remove from the fridge and cut into 12–16 squares, depending on your preferred size.
- Enjoy straight from the fridge for the best texture!
