Using a food processor, blitz all of the biscuits to a fine crumb, and mix in the melted butter
Press this into the sides and base of a 25cm pie/flan tin (mine was 5cm deep). It might be easier to use your hands and fingers for this! Make sure that the side parts are thick enough to hold once removed
Refrigerate for now
Chocolate Honeycomb Filling
Melt the two types of chocolate in a bowl over a double-boiler until melted and smooth
Leave to the side to cool slightly
Whip the cream up to soft peaks, I used an electric whisk as I'm lazy but a hand whisk is easy enough if you want a work out
Fold through the chopped up pieces of crunchie bars and then fold through the slightly cooled melted chocolate
Spread this mixture into the crusted pie dish and leave to set for 5-6 hours, or overnight
Decoration
Decorate the pie with some whipped cream then sprinkle on the spare crunchie bar and little pieces of grated chocolate
Enjoy!
Notes
Cadburys crunchie bars are honeycomb flavoured chocolate bars that the UK absolutely adores - I'm not sure what other countries have, but any honeycomb themed chocolate bar would work perfectly!
If you want to bake this, but only have a regular tart/quiche tin then use 2/3 of the oreo crust recipe, and 1/2 of the filling recipe!
This dessert will last in the fridge for 2-3days, covered.