Delicious No-Bake Crunchie Slice: Easy 5-Ingredient Treat

This No-Bake Crunchie Slice is a quick, easy, and delightful treat made with just 5 ingredients.

Print Recipe Pin Recipe

Prep Time 15

Chilling Time 3

Total Time 3 15

Servings: 12 slices

Course: Dessert

Cuisine: Australian

Calories: 240

Ingredients Equipment Method Nutrition Notes

Ingredients

For the Base

350 g Digestive Biscuits Provides a sturdy structure; substitute with Graham crackers if preferred.
300 g Sweetened Condensed Milk Acts as a creamy binding agent.
100 g Salted Butter Adds richness; unsalted can be used with a pinch of salt.

For the Chocolate Topping

200 g Milk Chocolate Creates a smooth layer; dark chocolate can be swapped.
10 g Salted Butter Melted, for silkier texture; optional.

For the Crunch

8 bars Crunchie Bars 6 for the slice, 2 for topping.

Equipment

food processor
microwave-safe bowl
8x8-inch baking tin
Spatula
Sealed bag

Method

Step-by-Step Instructions

Crush 350 g of digestive biscuits in a food processor until fine. Mix with 100 g melted salted butter and 300 g sweetened condensed milk. Fold in chopped Crunchie bars, press into lined baking tin.
Melt 200 g milk chocolate in 40-second intervals until smooth. Blend in 10 g melted salted butter for silkier topping.
Pour melted chocolate over the biscuit base, spreading evenly. Chop remaining 2 Crunchie bars and sprinkle over chocolate.
Refrigerate for at least 3 hours. Once set, cut into 12-16 squares with a hot knife and serve chilled.

Nutrition

Serving: 1sliceCalories: 240kcalCarbohydrates: 30gProtein: 3gFat: 12gSaturated Fat: 7gPolyunsaturated Fat: 0.5gMonounsaturated Fat: 2.5gCholesterol: 20mgSodium: 90mgPotassium: 50mgFiber: 1gSugar: 15gVitamin A: 200IUCalcium: 40mgIron: 1mg

Notes

Press the biscuit mixture firmly for a solid base. Melt chocolate gently to avoid burning. Use a hot knife for clean cuts. Keep refrigerated for the best texture.

Tried this recipe?

Let us know how it was!