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Posted 20 hours ago

Cadbury Crunchie Spread with Crunchie Bites, 400g

£9.9£99Clearance
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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! This chocolate spread is Crunchie with Crunchie bits inside and definitely our most popular jar! Have this on everything, that’s right....everything!

Crush your biscuits, I broke then up with my hands they don’t need to be even or all the same size and leave to one side. 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. It joins the likes of Milky Way, Maltesers and Crunchie, which are all available in spreadable form. Using a food processor or Thermomix, this Chocolate Honeycomb Slice can be prepped in just 10 minutes! The hard part is waiting for it to chill...

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. 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? In a separate bowl you want to add the butter and sugar and mix on a medium speed. I used the whisk attachment on my Kitchen Aid but you could use a hand whisk or even a wooden spoon. You want to whisk until the mixture is double in size and pale in colour.

Add in the marshmallows, digestives and crunchie bars and mix until they are all covered in chocolate. As the fat content is much lower, your cheesecake won’t ever have a hope of setting in the fridge. It’s fall-fat or nothing, I’m afraid! What gluten-free biscuits should I use for the base? My name is Sarah and I am the face behind A Spoonful of Vanilla. I started my blog in January 2020 as a place to share all of my creations. I have loved baking since I was young but started creating and experimenting with my own recipes when I studied at University. I have always found baking the perfect way to de-stress and just forget about everything going on in the outside world for a few hours. Social links

I’ve chosen to use icing sugar in this recipe because it’s nice and light, powdery and almost vanishes into the cheesecake filling. Other sugars just wouldn’t work the same. Add the chocolate mixture into your egg mix and fold through. I find it easiest to fold with a spatula but you could use a wooden spoon too. I wouldn’t recommend mixing these using a stand mixer or hand mixer because you don’t want to beat all the air out of the egg mixture. And fortunately, gluten-free biscuits are one of those things that just taste like, well… regular biscuits! Still need a little convincing? Here’s a few reasons why you need to make this: Why make my no-bake gluten-free Crunchie cheesecake recipe?

Everyone's favourite no-bake Chocolate Crunchie Slice takes just 10 minutes to make and tastes AMAZING!If you did allow your cheesecake an adequate time to set and this happened, then it’ll be down to two other reasons. Firstly, you might have over-mixed your mixture and it either split, or became really thin. Place the chopped Crunchie bar pieces all around the edge and sprinkle more finely chopped up Crunchie bar pieces in the middle Conventional and Thermomix - both simple methods for making chocolate crunchie slice are included in the post and the recipe card below. The cake will keep in an airtight container for 3 days in a cool place. You can freeze the sponges either alone, or decorated (but do not freeze the crunchies). Once the sponges are fully cool, wrap them well with cling film or put them in an airtight container with some baking paper between them. You can freeze the buttercream on it’s own in a tub, or you can decorate the cake and freeze it fully assembled. To do this and avoid damage to the decoration, freeze it either in an airtight container or let it freeze solid on a cake board or plate, then wrap in cling film. Remove the cling film when you take it out to defrost it, if you don’t it could damage the decoration as it defrosts and softens. You can also freeze slices of the cake, again well wrapped in cling film or in airtight containers. What if you can't find the Crunchie spread? 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.

Then cover the cake with a crumb coat of chocolate buttercream and put it in the fridge for 30 minutes. Next add the final layer of chocolate buttercream and smooth it out. Add the chocolate drip, and pipe Crunchie buttercream all around the cake in rosettes. Use a rolling pin to break or bash up the chocolate into small pieces. Put them in a heatproof bowl and add the butter and golden syrup. Melt gently, over a pan of hot water, giving it a stir now and then. When the chocolate mixture is smooth, carefully lift the bowl off the pan and place it on a heatproof surface. To decorate the brownies add the remaining crunchie spread to a heatproof bowl and soften slightly in the microwave. Mine was in for around 10 seconds but this depends on your microwave. You want it to be soft enough to spread over the top of the brownies.

Firstly, make your base. Crush your gluten free biscuits and 1 Crunchie bar (you could use more if you like in the base). Either place them in a sandwich bag and hit them with a rolling pin or you can place them in a food processor and blitz, but don't over blitz them into a fine dust! 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!

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