Crunchie Shortbread Biscuits

Shopping List

  • 80g caster sugar
  • 160g unsalted butter
  • 240g plain flour
  • 4 x Crunchie bars
  • 300g Dairy Milk chocolate
Preparation Time:- 20 mins plus overnight chilling Cooking Time:- 18 mins

These Crunchie Shortbread Biscuits are a perfect blend of crumbly all butter shortbread biscuit, Cadbury’s Dairy Milk chocolate and chunky Crunchie pieces.

I’ve made these in a muffin tin for individual biscuits but this recipe would also work really well as a traybake!



First, line your tin. If you are using a muffin tin, find the right size circle cutter that sits at the bottom and use it to trace and cut out greaseproof circles.


Spray your tin with cake release and lay in the greaseproof paper circles.


Next, blend together your butter and sugar until it’s nice and creamy.


Add in your plain flour and mix until a dough is formed.


Use a spoon or spatula to bring the dough together.


Turn it out onto the side and knead into a ball. Wrap in cling film and chill for 15 minutes.


Once chilled, roll out your dough on a floured surface using a large rolling pin. I’ve also used spacers to make sure I have an even thickness.


Place in your biscuit dough circles and bake at 180°C for 18 minutes or until golden brown.


Once baked, leave in the tray to completely cool.


Meanwhile, weigh 300g Dairy Milk chocolate in a bowl and melt either carefully in the microwave or over a pan of boiling water.


Once the biscuits have cooled and the chocolate melted, pour a tablespoon of melted chocolate over each biscuit.


Tap the tin on the side a few times to release any air bubbles.


Smash up your Crunchie bars but make sure to leave the pieces quite chunky, this makes for a great texture.


Top your melted chocolate covered shortbread with smashed Crunchie pieces and leave to chill overnight. Once chilled completely, your biscuits should pop out of the tin quite easily using a knife around the edge.

This recipe is really customisable too. Free free to change out the milk chocolate for white or dark, or top with any chocolate bar, biscuit or sweet you like!

This recipe is also really easy to vegan-ise. Use a vegan butter for the shortbread, such as Stork baking block and use vegan chocolate and toppings.

Get creative with it!

Enjoy and let me know how you get on, either on Facebook or Twitter and Instagram.

If you want to turn your baking hobby into a career, check out my book Cakes, Bakes & Business for everything you need to know about running a successful baking business, including pricing, marketing, insurance and much more!

Happy baking!

Britt xo

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