Easy Crunchie Tray Bake (No-Bake Honeycomb Tiffin)

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This Cadbury Crunchie tray bake is a must-try for all chocolate lovers! A chocolate tiffin traybake packed with honeycomb Crunchie bar pieces and Digestive biscuits. It's SO easy to make with just a few simple ingredients, and it's great fun for kids to help with.

square of crunchie tiffin with a plate full of slices in the back

If you've been following my blog, you've probably noticed the influx of tray bake desserts recently! Today, I'm sharing one of my favourite recipes yet, this no-bake Crunchie tray bake, or chocolate honeycomb tiffin.

It's quick, it's easy, and it's sure to be a hit with everyone who tries it. It's perfect for bake sales, kids' birthday parties, office events and coffee mornings, but it's also great to just enjoy as an afternoon pick-me-up.

If you'd like in-depth notes and step-by-step instructions, keep on reading. Otherwise, you can find the condensed version in the recipe card at the end of this post. Enjoy!

Ingredients

Here's what you'll need to make this honeycomb Crunchie tiffin:

Golden syrup: Golden syrup is a thick, viscous syrup that adds an extra touch of sweetness to this recipe. It also helps the rest of the ingredients come together without splitting.
Cocoa powder: Cocoa powder adds an extra burst of chocolate flavour. Use unsweetened cocoa powder for this recipe.
Butter: Butter adds some richness and softness to the base. I recommend using unsalted butter for best results.
Milk chocolate: Because Crunchies are coated in milk chocolate, I used milk chocolate for the traybake base too. You can use semi-sweet chocolate (but not super dark chocolate) instead if you like your desserts a little less sweet.
Digestive biscuits: I made this no-bake Crunchie tiffin traybake with Digestive biscuits but you can use another type of biscuit such as Rich Tea or shortbread if you prefer.
Cadbury Crunchie bars: The key ingredient to making this Crunchie honeycomb traybake! I chopped up 4 Crunchie bars and added most of them to the base, leaving one to decorate with on top.

Equipment

8x8-inch tin: This is the perfect size to use for this tray bake. It'll be quite hard to spread it out into a tin that's any larger.
Baking paper: Or parchment paper, to make it easier to lift the tray bake out once it's set.
Mixing bowls and utensils: You'll need one large one for mixing and one medium-sized one for melting the topping. You'll also need a wooden spoon for mixing and a sharp knife for cutting.
Saucepan: I recommend melting the tiffin base in a saucepan over the stove to prevent burning.

two slices of crunchie honeycomb tray bake on top of one another

How to make Crunchie Tray Bake

Step 1: Line your 8x8-inch tin with baking or parchment paper. I like to leave a little bit hanging over each edge to make the traybake easier to remove once set.

Step 2: Add 200g of Digestive biscuits to a large mixing bowl and use the end of a rolling pin to crush them into medium-sized pieces, around ½ an inch thick. You can also just break them up using your hands if you prefer.

Step 3: Chop 3 Crunchie bars up into small chunks and add them to the bowl with the Digestive biscuits. Mix briefly.

crunchie pieces and digestive biscuits in a bowl

Step 4: Break 150g of milk chocolate into squares and put it into a saucepan, along with 100g of butter, 3 tablespoons of golden syrup and 2 tablespoons of unsweetened cocoa powder. Put the pan onto the stove over low heat and stir gently until everything has melted fully. There shouldn't be any lumps of chocolate or butter left in there.

Step 5: Pour the melted chocolate mixture into the bowl with the biscuits and Crunchie pieces. Mix well until all of the biscuits are well coated. Press the mixture into your lined tin.

Step 6: For the topping, melt 200g of milk chocolate and spread it evenly over the biscuit base.

Step 7: Chop 1 Crunchie bar into small pieces and sprinkle them over the melted chocolate topping.

crunchie pieces on top of melted chocolate

Step 8: Place your no-bake Crunchie tray bake in the fridge for 2 hours, or until the milk chocolate topping is firm to the touch. Then just remove it from the tin, cut it into slices and enjoy!

Top tips

For a crack-free slice, warm your knife up before using it. You can do this by dipping it into boiling water and then drying it off immediately before you cut the traybake.
The milk chocolate topping can be swapped for white or dark chocolate. For the traybake base, I only recommend using milk or semi-sweet chocolate to prevent seizing or splitting.
For an extra special treat, try using Crunchie Rocks or pieces of Dairy Milk Crunchie Bits on top!

FAQ

How long will no-bake Crunchie traybake last for?

If you store it appropriately, it will last for up to two weeks. I find it keeps best in an airtight container in the fridge but you can also store it in a cool, dry place such as a kitchen cupboard.

Can I freeze it?

Yes. You can put the tray bake slices into airtight containers or wrap them tightly in clingfilm or foil wrap and freeze for up to 2 months. You can also freeze them on a baking tray for 2 hours before popping them into ziplock bags before returning to the freezer. This will stop them from sticking together. Use squares of baking paper in between them to prevent sticking.

When you're ready to eat it, you can thaw it out at room temperature for an hour or two or put it in the fridge overnight. Once it's been defrosted, do not refreeze it.

Can I make it gluten-free?

Yes! Since Crunchies are already gluten-free, all you would need to do is swap out the Digestive biscuits for a gluten-free alternative. Always make sure to double-check the labels on the other ingredients for cross-contamination warnings.

slices of crunchie tray bake on a white surface

More tray bake desserts

I hope you like this honeycomb Crunchie tray bake tiffin! If you make it at home, please leave a review below to let me know how it goes. Enjoy!