Cadbury Crunchie Spread with Crunchie Bites, 400g

Product Information

In the photos I used some gluten-free digestive biscuits from Tesco’s free from aisle. However, you can actually use whatever biscuits you fancy! Gluten-free Hob Nobs would work well here too. Can I make this recipe without xanthan gum? You’d never know this was gluten-free by tasting or looking at it AT ALL. You’ll have to fight the muggles to keep them away from this!

From salted caramel to white chocolate, vegan alternatives to raspberry unicorn spread, this roundup is full of the best and boldest chocolatey jars, just in time for Pancake Day. Make sure all your ingredients (particularly the butter and eggs) are at room temperature before you start baking. Remember, an under-mixed cheesecake filling won’t set! And you’re much more likely to under-mix than over-mix if you’re doing it by hand. Do I need any special equipment to make your gluten-free Crunchie cheesecake recipe? mascarpone or cream cheese (always full fat) (I sometimes use up to 750g for an even taller cheesecake – you don’t need to adjust the other ingredients if you do this)When the sugar is completely melted, turn up the heat to medium. Once the mixture has started to boil, leave to bubble without stirring until it turns golden-brown. KATE SAYS: “All I can taste is hazelnut, which I’m not keen on. Disappointingly too much like Nutella.” Also, make sure that all ingredients used don’t have any gluten-containing ingredients. Then make that that they also don’t have a ‘may contain’ warning for gluten, wheat, rye, barley, oats (which aren’t gf), spelt and khorasan wheat (aka Kamut). And we see how many calories and grams of sugar they contain compared with the bars that inspired them . . . Mars

And ideally, I don’t want to be serving the cheesecake and slicing it on my springform base because it’ll get all scratched. So I much prefer to use a loose bottom tin. No, please don’t! This is a no-bake cheesecake, meaning that it’s made to be chilled in the fridge and that’s it.

For the full recipe with measurements, head to the recipe card at the end of this post. Can the cake be made in different size cake tins? To make the chocolate buttercream mix the butter, cocoa powder and icing sugar together. Once it starts to come together add the milk and mix until smooth (you can add more milk if it's too stiff). For best results use an electric mixer For teaspoon (tsp) and tablespoon (tbsp) measurements, please use measuring spoons* and not the type of spoons you eat with. Again this will ensure accuracy and provide the best results. Finally add in the chocolate chips and your chopped crunchies and fold through until they are evenly distributed. A lot of work went into fine tuning ratios and quantities and for me, baking is all about consistency and precision. I want you to make this recipe and for it to turn out EXACTLY like mine did.

So yeah, remove the sugar at your own risk! Can I use other sugar apart from icing sugar in this recipe? Add spoonful’s of the spread over the top of the brownies. They don’t need to be even in size or quantity. Now using a skewer mix the swirl the spread into the brownies. I hope this makes sense it is really difficult to explain. You want the spread to be in blobs over the top of the brownies and then you don’t want to completely mix it in just swirl it gently. So when you are eating the brownies you get a lovely bit of delicious spread.Make the honeycomb first. Have the bicarbonate of soda measured and ready for when you need it, plus a wire whisk and an oiled baking tray. Put the sugar and golden syrup into a saucepan and set it on a very low heat. Warm gently for 10 minutes until all the sugar has melted, stirring occasionally with the wooden spoon. Telling when brownies are ready can be difficult. I wouldn’t recommend using a cake skewer to test them because you want them to be gooey on the inside. If you use a cake skewer there will be batter on the end. Line your baking tin - line your slice tin with baking paper to allow for easy removal once the slice has been chilled and is ready to be cut into pieces. It’s then topped with Crunchie spread and *even more* crushed up Crunchie bars. Yes – Crunchie spread is a thing and it’s gluten-free too! It’s a chocolate spread with bits of honeycomb in it – pure bliss!

As it’s no-bake, that also means it’s easy peasy to make. Just mix and chill. Being patient is the only hard part! To make the chocolate sponges, mix together butter and sugar, then whisk in eggs and milk. Add self raising flour, cocoa powder and baking powder, and mix in. Divide the mixture evenly between three lined and greased 8″ cake tins. Bake them for 35 minutes, and leave them to cool. It joins the likes of Milky Way, Maltesers and Crunchie, which are all available in spreadable form. Don’t worry I haven’t forgotten the crunchie spread. Add half the crunchie spread to a heatproof bowl and melt in the microwave for 20 seconds. A baked cheesecake will usually have eggs in the filling which will help it to set when heated – this isn’t one of those recipes! Troubleshooting My cheesecake filling mixture split – what happened?Gluten-free Crunchie cheesecake recipe? Yep, that’s right – Crunchie bars are gluten-free! So naturally, I absolutely had to make a cheesecake to spread/celebrate that fact 🎉 So let’s get… no-baking! By using other granulated sugars (like caster sugar, brown sugar, coconut sugar etc), you’ll end up with an almost gritty-like texture in your cheesecake filling which is far from ideal! If you haven’t come across a crunchie bar before where have you been?! They are made by Cadbury’s are they are basically honeycomb wrapped in milk chocolate. They also have a crunchie spread which is chocolate spread with little honeycomb pieces in.