When thinking about bite-sized bakes I could package up nicely to give as Christmas gifts, these chocolate crunchie bites were pretty high up the list.
They’ve always gone down well when I’ve made them before, they’re one of the pony’s favourites, pretty much foolproof, and they’re incredibly easy to make – no baking required! They should also keep quite well in the fridge, if you can keep greedy hands off them…
Chocolate crunchie bites (adapted from Jam and Clotted Cream):
- 75g dark chocolate
- 75g milk chocolate
- 65g butter
- 1 1/2 tbsp golden syrup
- 110g digestive biscuits
- 2 Cadbury’s Crunchie bars
- 30g cranberries
Prepare an 8×8″ tin by lining with baking paper, creating a pleat so that the tin has a divider 2/3 of the way across (basically, you need the tin to be approximately 8×5″).
Melt the chocolate, butter and golden syrup in a heavy-based saucepan over a low heat. While that’s melting, put the digestives and crunchie bars in a plastic bag and bash with a rolling pin, until mostly crushed but with a few lumpy bits remaining. Pour the crushed biscuit mix into a large bowl, add in the cranberries, then stir in the melted chocolate mixture until well combined.
Spread the mixture into the prepared tin, then leave to set. I tend to leave mine to set a room temperature for a few hours so it’s easier to cut, but you can speed it up by putting it in the fridge. Trim the edges (feed the offcuts to an impatient hungry boy), cut into small squares, then dust with icing sugar to serve.
Makes about 24 mini squares.
