Chocolate Crunchie Fridge Cak


The original one I did with Maltesers went down so well, that my daughter suggested that I try one with Crunchie bars instead.  Always up for a challenge, and quite frankly, how wrong can you really go with chocolate, I gave it a go!

Verdict from the family – they thought it tasted better than the Malteser version, and that’s saying something!

Here we go:


  • 2 bars of Cadbury’s milk chocolate – 200 gram bars
  • 2-3 tablespoons of milk
  • 1.5 packets of Cadbury’s chocolate digestives (you can never have enough chocolate)
  • 125 grams of melted butter, we like Lurpak
  • 6-8 tablespoons of syrup
  • 6 Crunchie Bars for the main cake, and 2 Crunchie bars to embed into the cake before you put it in the fridge – see pic:



I tend to get all my bits ready so I can throw them all in when the time is right, so:

  1. Grease and line your cake tin – I just use a pyrex glass and it works just fine – I tend to put some margarine around the bottom so that they baking paper sticks
  2. Break the milk chocolate into pieces into a medium-sized saucepan and add in your milk
  3. Put the chocolate digestives in a ziplock and then grab the rolling pin and give them a good smash
  4. Melt your butter, I just nuke it in the microwave for about 30 seconds
  5. Then, melt the chocolate with the milk, when that’s done, then add in your melted butter and stir like crazy to get it all to absorb
  6. Once that’s done, then add in the syrup, then give it a good stir and add in your crushed biscuits (my husband sobbed when I broke them up!)
  7. Get as much of the chocolate all over the contents, and then break up 6 bars of Crunchie (I just used a knife to cut them up) and stir again
  8. Then empty it all out into your tin or pyrex glass, and spread it out so it’s even, and then I decorate the top with 2 more Crunchie bars and sink them into the chocolate
  9. Whack it into the fridge and let it chill for about three hours or until you just have to eat some!


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