Chocolate Honeycomb Crunch
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Introduction:
An easy to make, no need to bake, chocolatey kinda cake! Crunchy biscuits and chunks of honeycomb wrapped in thick milk chocolate. Makes 12 squares.
Preparation:
Line a 15cm (6inch) square tin with aluminium foil.
Ingredients:
300g (12oz) milk chocolate*,
25g (1oz) butter or margarine,
1 packet JUVELA Gluten-Free Tea Biscuits, roughly broken,
4 x 40g Cadbury Crunchie Bars, roughly broken.
* Please check the Food List for suitable gluten-free brands.
Method:
- In a large bowl, melt together the chocolate and butter (either in a bain-maire or in the microwave).
- Stir in the broken biscuits and Cadbury's Crunchies and mix together well.
- Transfer to prepared tin and press into tin with the back of a spoon.
- Chill until set.
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