- 80g caster sugar
- 160g unsalted butter
- 240g plain flour
- 4 x Crunchie bars
- 300g Dairy Milk chocolate
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.
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.
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.
Smash up your Crunchie bars but make sure to leave the pieces quite chunky, this makes for a great texture.
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.
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!