I can guarantee that if you try and bake this in the oven, you’ll just end up with a big mess to clear up ?

If you only have a food processor, you can happily use it to mix both separately. However, if you only have a standing mixer, you’ll have to bash the biscuits in a plastic bag using a rolling pin. I preheat my oven just before I start and by the time my brownie mixture is ready the oven is the correct temperature.I started by melting the chocolate in a heatproof bowl in a microwave. I melt the chocolate in 20 second bursts stirring in between until it is completely melted. If you don’t have a microwave you could pop the chocolate into a heatproof bowl over a pot of simmering water. If you are melting the chocolate this way just ensure that the bowl containing your chocolate doesn’t touch the water. If it all goes wrong, still try giving it a chance to set in the fridge anyway – it might set, you never know! And if it doesn’t, just pop it in the freezer and serve it up slightly more frozen! My cheesecake filling spilt out everywhere when I removed it from the tin. What did I do wrong?

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. Cut up your crunchies (these don’t need to be even and can be whatever size you fancy) and leave to one side. 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. Finally break up the Crunchie bars and place them on top. Also chop up some more Crunchie bars and place them in the centre of the cake. If using a Thermomix: Grate the milk chocolate for 10 seconds on Speed 5. Scrape down the bowl and melt for 3 minutes on 50 degrees, Speed 2. Pour chocolate over the slice and refrigerate for 1 hour minimum (overnight is best).

Of course! Just hit the print button located on the recipe below (otherwise you might end up printing this entire post which would probably make your printer go into early retirement) Gluten-free Crunchie cheesecake recipe: Method A springform tin is fine too – here’s the one I sometimes use. I don’t use it all the time because it’s next to impossible to get the entire cheesecake off the base at once. ooooh Kat this cake is to die for . Like died and gone to chocolate cake and crunchie heaven!!! I wish in was pregnant so I could make all these yummy cakes and have a good reason to eat them!!!! YUM! Chunks of crunchy honeycomb mixed through a crushed biscuit and sweetened condensed milk base, then topped with a layer of creamy milk chocolate. Divine! 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.