Chocolate Crunch

On the Tarnóy side of the family, this is known as ‘Auntie Alison’s Chocolate Crunch’, whereas the Wilsons and the Chandlers call it ‘Granny’s chocolate’. Evidently, Great-Granny got the recipe from her sister-in-law (Auntie Alison) and it then became her own. She would invariably produce it as a tea-time treat whenever the grandchildren visited. I made it quite often as a teenager myself but, having long since mislaid the recipe, was reminded of it only recently, after two of my cousins (Hannah and Christopher) made some for the wake after Great-Granny’s funeral. Many thanks to Hannah for refreshing my memory, for converting imperial measurements to metric and for recommending butter instead of post-war margarine.

Makes 16 generous pieces


100g butter
100g sugar
1 heaped tbsp cocoa powder
1 medium egg, beaten
225g digestive biscuits, crushed
200g Bournville chocolate

You will also need a greased tin: the square one pictured below measures 23 x 23 cm, but a rectangular sandwich tin will also do.


Melt the butter, add the sugar and bubble through. Remove from the heat to cool a little. Add the cocoa and egg, then stir in the crushed biscuits.

Press into your greased tin and cool slightly. Melt the chocolate (over a bain-marie or in the microwave) and coat the biscuit mixture with it. Bash the tin to smooth the top. Cool until firm enough to cut into pieces. Great-Granny’s (Hannah’s?) advice is not to do this in the fridge because the chocolate is liable to crack but if you keep a careful eye on it you should be able to get away with it.

Published by motherrach

Alongside this blog, which records tried and tested family favourites, I’m documenting on Instagram (mother_rach_cooks) my efforts in repertoire expansion.

One thought on “Chocolate Crunch

  1. The chocolate digestive crunch biscuit/cake is utterly divine and obviously very slimming!


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