Serves 8-10
FOR THE BASE
- 320 g gluten-free digestive biscuits
- 120 g butter melted and cooled a little
- 1 Crunchie bar optional
FOR THE FILLING
- 500g mascarpone or cream cheese always full fat
- 100 g icing sugar
- 300 ml double cream
- 2 tsp vanilla extract
- 150 g - 200g Crunchie bars crushed to crumbs and lumps (5 bars)
FOR THE TOPPING
- extra Crunchie chopped
To make the base, crush the gluten free biscuits and 1 Crunchie bar (Either place them in a sandwich bag and hit them with a rolling pin or you can place them in a food processor and blitz, gently use the end of the rolling pin in a large bowl to large crumbs
Pour the cooled melted butter over the biscuits and mix. Press firmly into a loose bottomed 20cm tin lined with parchment on the base which will make it easier to remove from the tin later.
Place in the fridge to chill for half an hour
For the filling, mix together the mascarpone (cream cheese), icing sugar and vanilla extract using a handheld electric mixer for ease. Add in the double cream and keep mixing until it firms up a little but don’t over mix - it should be a spoonable consistency.
Fold in the chopped up pieces of Crunchie and spread the mixture on top of the biscuit base and place in the fridge to chill for at least an hour or overnight night.
Just before serving sprinkle the final crushed Crunchie over the top.
Take out of the tin and serve.
Enjoy!
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