Chocolate Honeycomb Crunch

Makes 12 Servings

Description

An easy to make, no need to bake, chocolatey kinda cake! Crunchy biscuits and chunks of honeycomb wrapped in thick milk chocolate.

This recipe can also be made using marshmallows instead of Crunchie for a yummy alternative!

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

Instructions

In a large bowl, melt together the chocolate and butter. Stir in the broken biscuits and Cadbury's Crunchie nuggets (or use 100g of marshmallows) and mix together well. Transfer to prepared tin (15cm/6inch square tin) lined with foil and press into tin with the back of a spoon. Chill until set.