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Butlers Chocolate Biscuit Nut Crunch

Butlers Chocolate Biscuit Nut Crunch

A simple and delicious crunchy chocolate treat that all the family can enjoy. Perfect for picnics and birthday parties.


The Chocolate Crunch

  • 200g (7oz) Butlers Milk Chocolate
  • 50g (1.75oz) unsalted butter
  • ½ can sweetened condensed milk
  • 150g (5.25oz) shortbread biscuits
  • (without sugar on top)
  • 50g (1.75oz) walnuts
  • 50g (1.75oz)  almonds
  • 50g (1.75oz)  pecans

The Topping

  • 100g (3.5oz) Butlers Milk Chocolate

Utensils you will need:

  • 1 medium saucepan
  • Glass (or ceramic) mixing bowl (which should cover the saucepan) x 2
  • 1 tablespoon
  • Oven gloves
  • Rubber/plastic spoon/spatula
  • 17cm (6.5in) square cake tin
  • Greaseproof paper
  • Dessert spoon

How long it will take:

20 minutes to prepare, 4-6 hours to cool

How to make The Chocolate Crunch:

  1. Break the shortbread biscuits into large, uneven lumps (about 1cm / 0.4in).
  2. Roughly chop the nuts into large pieces.
  3. Place the chocolate and the butter, cut into pieces, in the glass bowl over the boiling water to create a bain-marie.  Stir occasionally.
  4. Once melted, remove from the heat and gradually stir in the sweetened condensed milk.  Don’t worry if the mixture separates, keep stirring until the ingredients combine and come together away from the side of the bowl in a dough-like consistency.
  5. Add in the shortbread and nuts and mix together.
  6. Pour into the square cake tin, which can be either slightly greased with butter or lined with greaseproof paper, and once cooled refrigerate for an hour.
  7. Place the remaining chocolate in a bowl over boiling water and melt until smooth.
  8. Pour over the top, completely covering the surface of the cake, and, once cool, refrigerate for another three to five hours.
  9. To serve, remove from the tin and cut into slices, then halved.  Serves 8-10.