• Skip to primary navigation
  • Skip to main content
  • Skip to primary sidebar
  • Skip to footer

Foodle Club

  • By Category
    • All Recipes
    • Bread and scones
    • Cakes, cookies and desserts
    • Curry Recipes
    • How to …..
    • Main Meals
    • Picnics and Barbeques
    • Sauces, dips and marinades
    • Savoury Treats
    • Sides and salads
    • Collections
  • By Ingredient
    • Beef
    • Cheese
    • Chicken
    • Fish and Seafood
    • Lamb
    • Mushrooms
    • Pasta
    • Pork
    • Recipes using vegetables
  • By Cuisine
    • British
    • South African
    • Asian inspired
    • Italian inspired
    • German inspired
  • The Calculator
  • Free stuff
  • Meet Us
    • Privacy Policy
    • Disclaimer
Home » Cakes, Cookies and Desserts » No-bake honeycomb caramel tart

No-bake honeycomb caramel tart

Author: VJ Published : May 2023 Updated : May 2023 / 2 people have commented

4 shares
  • Share on Facebook
  • Tweet
Recipe

If you’re short on time but crave a sweet treat, try this no-bake honeycomb caramel tart. It requires only four ingredients and takes just 15 minutes to assemble, so you can have it chilling in the fridge almost before you finish saying “Let’s have honeycomb caramel tart for dessert tonight.”

A slice of honeycomb caramel tart on a green-rimmed plate.

**As an Amazon affiliate, I earn from qualifying purchases.**

Table Of Contents
  1. Crunchie fridge tart
  2. What you will need
  3. What to do
  4. Honeycomb caramel tart FAQ
  5. Save for later
  6. Other recipes
  7. The recipe
  8. No-bake Honeycomb caramel tart

Crunchie fridge tart

Ever since the success of my peppermint crisp fridge tart which has been one my most popular recipes since I first posted it almost 3 years ago, I’ve been meaning to make a new version of this delicious dessert using Crunchies instead of peppermint chocolate.

Well, I’ve finally done it, and even if I say it myself, I think this Crunchie version tastes even better! It is sweet, sticky and totally moreish. Because let’s face it, that’s what desserts are all about!

If you’ve got a spare 15 minutes and 4 simple ingredients (caramel condensed milk, double cream, biscuits and Crunchie bars) you can have this tart in the refrigerator in no time. You will have to wait for an hour or two before you can eat it though, as it has to set. This is actually the hardest part of the entire recipe.

I love how the honeycomb from the Crunchies melts into the caramel filling, leaving just the outer chocolate coating behind.

I’ve used Nice biscuits, which give a coconut flavour to the dessert, but there are lots of different biscuits you could use:

  • Lotus Biscoff – for a richer caramel taste
  • Rich Tea / Marie biscuits – these will cut down on the sweetness (so you could have a larger helping) 🙂
  • Chocolate digestives or even chocolate chip cookies – to add extra chocolate bits

And this is what you end up with –

A fork holding a mouthful of honeycomb caramel tart.
Can you just imagine closing your eyes and savouring the rich caramel, chocolatey taste?

Let me show you how to make it while you stop drooling.

What you will need

Equipment

To assemble the tart you will need a 9-inch x 7-inch (or 22cm x 18cm) dish (or similar).

For beating the cream you will need a small mixing bowl and an electric hand mixer. You could also beat the cream with a balloon whisk, but it will take a bit more effort.

You will also need a sharp knife and a chopping board for cutting up the Crunchies.

Ingredients

This dessert will be sufficient for at least 8 people, but you can store leftovers in the fridge for up to 3 days if you have a smaller family.

**You can get the complete list of ingredients and full instructions for making this honeycomb caramel tart on the printable recipe card at the end of this post**

Ingredients for honeycomb caramel tart.
These are the 4 ingredients you will need to make this easy honeycomb caramel tart:

Caramel condensed milk – you can buy condensed milk ready caramelised in the supermarket or make your own by simmering a can of normal condensed milk in a saucepan of water for about 3 hours. If you do make your own, ensure that the can remains completely submerged in water for the entire cooking process. Let the can cool before opening.

Biscuits (or cookies) – I used Nice biscuits – you can use whatever biscuits you prefer – I’ve made some suggestions above.

Cream – this is double or heavy whipping cream. Don’t use single cream, the cream has to be whipped until it thickens – single cream will not thicken no matter how long you whip it.

Crunchies – I used 2 x 40-gram bars. For a richer dessert, you could use an extra Crunchie.

What to do

Stiffly whipped cream in a glass bowl.

Tip the cream into a mixing bowl and beat it with an electric hand mixer or balloon whisk until it forms stiff peaks. Don’t overbeat or you will end up making butter.

Caramel condensed milk on top of stiffly whipped cream in a glass bowl.

Tip in the tin of caramel condensed milk.

Caramel condensed milk and whipped cream combined in a glass bowl.

Stir the caramel condensed milk gently into the cream until well combined.

10 biscuits arranged in a single layer in a baking dish.

Lay a layer of biscuits on the bottom of your dish.

A layer of condensed milk and whipped cream poured over biscuits in a baking dish.

Cover the biscuits with half of the condensed milk/cream mixture.

Finely chopped Crunchie chocolate sprinkled on condensed milk and cream in a baking dish.

Using a sharp knife, cut one of the crunchie bars into small pieces and scatter them over the condensed milk mixture.

A second layer of biscuits added to the honeycomb caramel tart.

Add another layer of biscuits.

A complete honeycomb caramel tart in a baking dish.

Top with the remaining condensed milk/cream mixture. Crush any remaining biscuits, combine them with the second chopped Crunchie bar and scatter over the top.

Cover the tart with a layer of plastic wrap and place it into the refrigerator for at least 2 hours to set. The biscuits will absorb some of the condensed milk/cream mixture which will help to thicken the tart.

A honeycomb caramel tart in a baking dish next to a beige serviette and a cake lifter.

If you’d like to be notified of any new recipes, why not subscribe to my newsletter. As a thank-you gift, you will receive a free recipe e-book containing some of my most popular cakes and desserts.

Honeycomb caramel tart FAQ

Can I freeze this tart?

Sorry no – this tart is not suitable for freezing.

Can I make it in advance?

This tart can be made up to 3 days in advance and stored (covered) in the refrigerator.

How many layers should I make?

I made 2 layers, but there’s nothing stopping you from adding an extra layer. Using the given ingredients (plus an extra packet of biscuits and an extra Crunchie) you could make three layers from this recipe. Just use one-third of the condensed milk/cream mixture for the layers rather than half. The texture of the tart will be thicker as the biscuits will soak up more of the condensed milk/cream.

Save for later

If you would like to make this honeycomb caramel tart why not save the recipe to one of your Pinterest boards so you can find it easily? Just click on the image below.

Alternatively, you can save the recipe by clicking on the floating heart icon on the right-hand side of the screen.

Other recipes

If you enjoyed this honeycomb caramel tart perhaps you’d like some of these other recipes too:

  • Easy Portuguese custard tarts – small, individual tarts made with a flaky pastry crust and filled with a rich, creamy custard made from eggs, sugar, and cream.
  • Passion fruit cheesecake (no cheese) – a 4-ingredient cheesecake made using Greek yoghurt instead of cheese.
  • No bake pineapple fridge tart – a simple dessert made with canned pineapple, jelly and evaporated milk.
  • Citrus cheesecake with Greek yoghurt – packed with citrus flavours of lemon, lime and orange.

The recipe

A slice of honeycomb caramel tart on a green-rimmed plate.

No-bake Honeycomb caramel tart

If you're short on time but crave a sweet treat, try this no-bake honeycomb caramel tart. It requires only four ingredients and takes just 15 minutes to assemble, so you can have it chilling in the fridge almost before you finish saying "Let's have honeycomb caramel tart for dessert tonight."
Recipe by: Veronica
Dessert
British, South African
Calories 418
Prep 15 minutes minutes
Chilling time 2 hours hours
Cook 0 minutes minutes
Total Time 2 hours hours 15 minutes minutes
Servings: 8 (or more) servings
Print Pin Comment Bookmark Saved!
Prevent your screen from going dark
5 from 3 votes

(Click the stars to rate this recipe)

Equipment

  • 9" x 7" dish
  • Electric hand mixer or
  • Balloon whisk
  • Sharp Knife
  • Chopping Board

Ingredients

  • 13 ounces / 397 gram can caramel condensed milk
  • 7 ounces / 200 gram packet Nice biscuits
  • 1 cup / 240 ml double, heavy or whipping cream
  • 2 Crunchie bars (40 grams /1.5 ounces each)

Instructions

  • Tip the cream into a mixing bowl and beat it with an electric hand mixer or balloon whisk until it forms stiff peaks. Don't overbeat or you will end up making butter.
    1 cup / 240 ml double, heavy or whipping cream
  • Tip in the tin of caramel condensed milk.
    13 ounces / 397 gram can caramel condensed milk
  • Stir the caramel condensed milk gently into the cream until well combined.
  • Lay a layer of biscuits on the bottom of your dish.
    7 ounces / 200 gram packet Nice biscuits
  • Cover the biscuits with half of the condensed milk/cream mixture.
  • Using a sharp knife, cut one of the crunchie bars into small pieces and scatter them over the condensed milk mixture.
    2 Crunchie bars (40 grams /1.5 ounces each)
  • Add another layer of biscuits.
  • Top with the remaining condensed milk/cream mixture. Crush any remaining biscuits, combine them with the second chopped Crunchie bar and scatter over the top.
  • Cover the tart with a layer of plastic wrap and place it into the refrigerator for at least 2 hours to set.

Notes

Substitute the Nice biscuits with one of the following to give a different taste to the dessert:
  • Lotus Biscoff – for a richer caramel taste
  • Rich Tea / Marie biscuits – these will cut down on the sweetness (so you could have a larger helping) 🙂
  • Chocolate digestives or even chocolate chip cookies – to add extra chocolate bits

Nutrition

Calories – 418kcal | Carbohydrates – 59.1g | Protein – 7.2g | Fat – 17.4g | Saturated Fat – 6.8g | Cholesterol – 45mg | Sodium – 88mg | Potassium – 11mg | Fiber – 0.5g | Sugar – 34.8g | Vitamin D – 8µg | Calcium – 175mg

I am not a nutritionist. The nutrition information has been calculated using an on-line calculator, and is intended for information and guidance purposes only. If the nutrition information is important to you, you should consider calculating it yourself, using your preferred tool.

Unless otherwise stated, a cup is the standard US cup containing 240 ml. In all my recipes this cup is assumed to hold 140g of flour. For help converting other ingredients between cups, grams, ounces and other measures, see my recipe conversion calculator.
All my recipes are developed and tested at sea-level. For tips on adjusting recipes for high altitudes see my post on baking at high altitudes.
Tried this recipe?If you made this recipe I’d love it if you could leave me a comment and let me know how it went!
Share on Facebook Share on Twitter

If you made this recipe and enjoyed it, I’d love it if you could give me a star rating in the comments below. And if you’d like to get in touch, you can email me at [email protected]. I’d love to hear from you. And don’t forget to subscribe to my mailing list so you can grab yourself a copy of my FREE COOKBOOK!

If you’d like to continue browsing, just click on this link to all my recipes.

4 shares
  • Share on Facebook
  • Tweet

Filed Under: All Recipes, Cakes, Cookies and Desserts

About VJ

In my previous life, I was an IT Consultant. Now that I've swapped an office for a kitchen I have a lot more time to spend on things that interest me such as trying out new recipes. Most of my cooking is based around quick and easy meals, and you'll probably find a little South African influence creeping in due to the many years I spent there.

Previous Post: « Buttermilk rusks
Next Post: Quick and easy garlic mushrooms »

Reader Interactions

Comments

  1. Beate Brunn

    3 June 2023 at 11:06 pm

    5 stars
    Hi VJ
    Thank you so much for this super delish recipe. I had friends come over and decided to make this for dessert. Well, they took the remaining pud back home with them and we all came to the same decision…..”bestestest” dessert of 2023 !!!!
    In fact, they will be here tomorrow again – they couldn’t really be bothered about the dinner – as long as the same pud would be on the menu
    So, thanks again VJ !!!

    Reply
    • VJ

      4 June 2023 at 7:06 am

      5 stars
      So glad you enjoyed it! It’s one of my favourites too.

      Reply

Leave a Reply Cancel reply

Your email address will not be published. Required fields are marked *

Recipe Rating




This site uses Akismet to reduce spam. Learn how your comment data is processed.

Primary Sidebar

Welcome to the Foodle Club

Hi, I'm VJ. Welcome to my little kitchen. Step inside and browse my collection of recipes collected over the years. More →

Lets Connect

  • Facebook
  • Pinterest
  • Twitter

Most popular recipes

Sliced silverside on a plate with carrots and potatoes.

Slow-cooker beef silverside

A slice of pineapple coconut cake.

Easy pineapple coconut cake with crushed pineapple

A homemade fishcake cut in half to show the inside.

Easy homemade fish cakes with a crispy coating

A scone covered in strawberry jam in front of a pile of scones.

Quick and easy homemade scones – only 4 ingredients

A wire basket of crispy fries.

Crispy French fries – with a spicy coating

A bowl of white rice with a pair of chopsticks.

How to cook rice in the Microwave

Footer

In my previous life, I was an IT Consultant. Now that I've swapped an office for a kitchen I have a lot more time to spend on things that interest me such as trying out new recipes. Most of my cooking is based around quick and easy meals, and you'll probably find a little South African influence creeping in due to the many years I spent there.

Copyright © 2023 Foodleclub.com