A No-Bake Chocolatey, Honeycomb Crunchie Tiffin that you’ll want to make again and again!
So as time has passed, I have realised that I have still only posted one Tiffin recipe. Some people get slightly confused between Tiffin and Rocky Road as to be honest they are very similar, but who can blame them. However, if we’re going to go by what I have actually called my recipe posts, I only have one… my Malteser Tiffin.
My Malteser Tiffin has always been a popular recipe post, because its just so damn delicious. Something about how there is so much chocolate, its 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.
I went out recently to one of my local favourite cafes, and saw they had a Honeycomb Tiffin in their cake section, and I tried some.. and it was SO. GOOD. This made me want to make my own version of course, so I did. And since making it several times, I knew I had to post it for you all to see.
You guys LOVE my Crunchie recipes as my No-Bake Honeycomb Crunchie Cheesecake, and Honeycomb Crunchie Cake have 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!
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)
The bits you put inside are optional in all honesty. For example, I get that not everyone likes Raisins. I personally like them, but they are the devil food for others. You can just completely leave them out, or swap them for a Nut of your choice, or even glace cherries for example. Or, you can leave them out, and put in the marshmallows in place. Do what you prefer!
The good thing about this kind of recipe, is that you just want to make it again and again, because its so easy. My Cornflake & Malteser Rocky Road, was one of the first Traybake recipes on my website, and I have a crowd who just make it over and over because its a hit with everyone who eats it, and its so easy!
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.
The problem with the Microwave method is that so many different microwaves heat differently, so its hard to say if yours will work or not. Trial and error is often the case! I hope you guys love this recipe! Enjoy! x
A No-Bake Chocolatey, Honeycomb Crunchie Tiffin that you'll want to make again and again!
- 175 g Golden Syrup
- 125 g Unsalted Butter
- 250 g Milk Chocolate (chopped finely)
- 250 g Dark Chocolate (chopped finely)
- 175 g Digestives
- 100 g Raisins
- 250 g Cadbury's Crunchie (honeycomb), chopped
- 200 g Milk Chocolate
- 150 g Crunchie Spread
- Crushed Crunchie Pieces
Line a 9x9" Square Tin with parchment paper, and leave to the side for now.
Melt the Golden Syrup and the Butter gently in a pan on a LOW heat.
When the Butter and Syrup have melted fully and gently starts to bubble, turn off the heat and add in the chopped Chocolates.
If the Chocolate isn't fully melted, then turn the heat back on to a LOW setting, and heat briefly to encourage it to melt. Make sure the heat is low and you don't leave it on too long as this can cause it to split.
Pour the Digestives, Crunchie, and Raisins into a large bowl, and pour the Syrup/Chocolate/Butter mix on top.
Mix all the ingredients together thoroughly, and then pour into the tin and press down.
In another bowl, melt the 200g of decoration Chocolate. Once melted, add in the Crunchie spread and give it a mix.
Pour over the Tiffin, and spread. Sprinkle over any extra pieces of Crunchie you want.
Leave to set in the fridge for 3-4 hours, or a bit longer if needed. Sometimes, I leave it overnight.
Once set, remove from the tin and cut into your portion sizes. I usually do 16 pieces, or 25 if I want smaller ones. Enjoy!
- 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.
- You can use all Milk Chocolate with this, or all Dark Chocolate. I just prefer using half and half of each!
- This recipe will last for up to two weeks in the fridge, but if its a cool day it can be room temperature as well.
- You can add in marshmallows if you want, but as its a Tiffin recipe, I've kept it without. Add in 100g, at the main mixing stage.
- The topping part is completely optional - the Crunchie Spread is found with the Jams and such in UK supermarkets. If you can't access it, you can just leave it out, and add in 100g more chocolate to decorate with.
- If you can't access Crunchie bars themselves, use any Honeycomb bar you like!
Find my other Crunchie Recipes on my Recipes Page!
© Jane’s Patisserie. All images & content are copyright protected. Do not use my images without prior permission. If you want to republish this recipe, please re-write the recipe in your own words and credit me, or link back to this post for the recipe.