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A no-bake chocolatey, honeycomb Crunchie tiffin that you’ll want to make again and again!


Its time for Crunchie tiffin! 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, 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.

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.

Honeycomb recipes

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!

Recipe inspiration

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!

Easy traybake

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.

Microwave method

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

Pin the Recipe!

Honeycomb Crunchie Tiffin!

A no-bake chocolatey, honeycomb Crunchie tiffin that you'll want to make again and again!
Print Pin Rate
Category: Dessert
Type: Traybakes
Prep Time: 10 minutes
Cook Time: 15 minutes
Total Time: 25 minutes
Servings: 16 Pieces
Author: Jane's Patisserie


Tiffin Ingredients

  • 175 g golden syrup
  • 125 g unsalted butter
  • 250 g milk chocolate (chopped finely)
  • 250 g dark chocolate (chopped finely)
  • 175 g digestives (chopped)
  • 100 g raisins
  • 250 g Cadbury's Crunchie (honeycomb), chopped

Optional Topping

  • 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 recipes on my Recipes Page!

You can find me on:

J x

© 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.



  1. Sharon jenkins on December 3, 2023 at 2:05 pm

    Hi can I melt the chocolate to mix in with syrup and butter as I can never chop chocolate fine!

  2. Ian on September 2, 2023 at 6:31 pm

    5 stars
    Mine has been in the fridge for 6/7 hours now and it has not fully set yet is this normal or have I done something wrong?
    Still tastes fantastic though just a bit sticky still inside.

    • Jane's Patisserie on September 7, 2023 at 2:01 pm

      That’s extremely bizarre as there is nothing in there to cause it to not set. Did you swap any ingredients?

  3. Jayne on August 12, 2022 at 11:45 am

    5 stars
    These are fab, I made them and now everyone is asking for them again. I did add the mini marshmallows just because ans really liked the addition.

    I have a question Jane, if you melted the chocolate instead of chopping it before adding to the butter and syrup, would it work or would it split?

    Thank you.

    • Jane's Patisserie on August 16, 2022 at 2:15 pm

      Hiya! There is a chance it would split – I would always recommend following the recipe as written for the best results! Hope this helps! x

  4. Helen on November 6, 2021 at 2:24 pm

    5 stars
    Wow thank you, just made these and they’re delicious 😋 (obviously had to try one as soon as cut out!) can’t wait to get them out after our long club run tomorrow for us all to enjoy!
    Was hoping to leave a photo of them but can’t?

  5. Lynda on October 9, 2021 at 7:14 am

    The recipe doesn’t say what to do with the digestives do you chop or blitz them thanks

    • Helen on March 30, 2022 at 5:01 pm

      I just broke them into pieces as didn’t want the pieces to be too small

  6. Linda shaw on September 28, 2021 at 11:40 am

    I’m going to make for a couple of weeks time does it freeze ok x

    • Jane's Patisserie on September 28, 2021 at 1:30 pm

      Hiya! Yes absolutely! Enjoy, Team Jane x

  7. Aimee on September 21, 2021 at 9:56 am


    What milk and dark chocolate from a supermarket would you suggest to use to make? Would Cadbury’s be okay or should I use cooking chocolate like Dr Orker?

    • Jane's Patisserie on September 23, 2021 at 10:56 am

      I never use Cadburys as a base for anything, unless it’s a Cadburys-themed baked like a cheesecake for example. It’s best to use cooking chocolate, or a cheap supermarket one that is just standard chocolate without the additives that brands like Cadburys have!

  8. VelA on September 18, 2021 at 11:48 pm

    Love this recipe! Absolutely amazing. I also made this using gluten free digestives to make it as a gluten free treat for a friend. It was fab!

  9. Jade on June 24, 2021 at 5:04 pm

    Is this doable without golden syrup?


    • Jane's Patisserie on June 28, 2021 at 4:11 pm

      Hiya, without the golden syrup I would also leave out the butter – it would just be a much firmer texture x

  10. olivia on March 17, 2021 at 12:27 pm

    i cant find the crunchie spread anywhere, would it be ok to use cadburys chocolate spread instead?

    • Jane's Patisserie on March 17, 2021 at 9:25 pm

      Yes you could! x

    • Sienna on May 31, 2022 at 1:04 pm

      Hi my mum Karen said use normal cadburys spread and crunch up some crunchie and ad it to the spread

      So easy xx

  11. Danielle on March 16, 2021 at 2:22 pm

    5 stars
    I made this as a kind of first timer to baking… and it was so good! This is what has started my addiction to baking!

  12. Louise Sainsbury on December 7, 2020 at 8:30 pm

    5 stars
    Loved this recipe as very fond of honeycomb. May try and make my own honeycomb to use instead of crunchies.
    Tastes great.

  13. Kerry Mathews on December 7, 2020 at 8:29 pm

    4 stars
    This was lovely, my boys loved it

  14. Alana Steedman on November 24, 2020 at 6:25 pm

    Can I leave the raisins out all together?

  15. J. on July 28, 2020 at 6:14 pm

    Love your recipes! One problem I have with anything chopped/halved crunchie on top – if not eaten the day it’s made the honeycomb centre of them goes soft!? Anything that can help prevent it this? Thanks

    • Jane's Patisserie on July 28, 2020 at 6:49 pm

      Unfortunately not – it naturally will happen!

  16. Helen on July 24, 2020 at 8:33 pm

    Hi really daft question but do you crush the digestives ? It’s not mentioned x

    • Jane's Patisserie on July 24, 2020 at 8:42 pm

      Ahh sorry – they just need to be chopped slightly but to like quarters is fine!

  17. anonymous on July 14, 2020 at 5:41 pm

    can i use stork instead of butter?

    • Jane's Patisserie on July 14, 2020 at 7:45 pm

      You can, but it risks splitting so be careful!

  18. Hava on July 9, 2020 at 1:29 pm

    Hi 🙂

    Could I replace the raisins with mini marshmallows?

  19. Tina on July 6, 2020 at 4:49 pm

    Hi Jane
    I want to make this but I use callebaut chocolate pellets, would you recommend chopping these up? I’ve made the twix rocky road before and the chocolate melted fine into the syrup and butter
    I thought it should be okay to just mix in with this as well

    Thank you! X

    • Jane's Patisserie on July 6, 2020 at 6:22 pm

      Hey! I use callebaut and it works absolutely fine – it’s the same idea as the rocky road so it should be okay! x

  20. Lynda on May 4, 2020 at 6:06 pm

    5 stars
    Our favourite recipe. Was so lovely and there was enough of everything.

  21. Jenny on May 3, 2020 at 8:40 pm

    Delicious and very straight forward to make!

  22. Abbie Robinson on December 4, 2019 at 12:06 pm

    5 stars
    These were so easy to make, I added in marshmallows too so there was a lot of different textures. Went down a treat in the office!! x

  23. Jen on July 3, 2018 at 7:58 am

    I cant wait to make this today, a mums dream… making it for my mums parenting course she runs and its the last one tomorrow! 🙂

  24. Claire on June 29, 2018 at 10:49 am

    I have enjoyed your blog for years Jane but there are so many adverts now it’s impossible to view to recipe. I know you have to get revenue in but it’s just overload, sorry

    • Jane's Patisserie on June 30, 2018 at 8:29 pm

      Put on an adblocker, I have no control of where they are placed 👍

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