Three super-simple Violet Crumble recipes that sent the internet wild

It’s the nostalgic chocolate bar that is adored by all, but don’t let that fool you into thinking that Australia’s beloved Violet Crumble is a one-trick-pony. In fact there are plenty of ways you can repurpose the delicious chocolate and honeycomb flavour into bigger and better recipes.

From whipping up gourmet desserts with barely any effort, to simply popping a square or two to melt away in your coffee, here are just a few of the most perfect ways to incorporate Violet Crumble recipes into your baking repertoire.

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Violet Crumble Slice

Most recently, a simple six ingredient slice recipe using Violet Crumble bars sent bakers of all skill-levels into a mad frenzy. Commenters on the official Facebook page were falling head over heels for the impressive treat with one saying: “Good Lord. Can it get any better?”

But the praise was well-deserved for this dessert as the mouthwatering flavour is sure to be a crowd pleaser. With just 15 minutes preparation time, this tasty treat can be whipped up and thrown into the fridge for a few hours or overnight before being served up to hungry guests!

Ingredients

• 3 Violet Crumbles bars, chopped into rough pieces
• 200g plain sweet biscuits, crushed
• 100g unsalted butter
• 1/2 cup sweetened condensed milk
• 200g milk chocolate chopped
• 2 tsp vegetable oil

Method

1. Place butter and condensed milk into a small saucepan and melt over low heat.
2. Add to biscuits and Violet Crumble in a bowl and mix well. Press firmly into a greased slice pan and refrigerate until set.
3. Melt chocolate and oil in small bowl over boiling water. Pour over base and refrigerate until firm.
4. Slice as desired and enjoy.

Violet Crumble Cheesecake

One of the most popular ways bakers prefer to incorporate the chocolate bar is to whip it up as a simple, no-bake cheesecake that is absolutely perfect for summertime! With just a handful of easy and budget-friendly ingredients, this deliciously unique cheesecake is definitely in a league of its own.

Ingredients

• 250g pack of choc ripple biscuits
• 155g butter melted
• 2 tsp gelatine
• 1/4 cup water
• 200g milk chocolate chopped
• 500g cream cheese at room temperature
• 1/2 cup caster sugar
• 300ml thickened cream
• 2 Violet Crumble bars, chopped into rough pieces (1 extra Violet Crumble for decoration of cheesecake)

Method

1. Grease a 24cm round spring form pan and line base with baking paper. Process biscuits until crushed. Add butter and process until combined.
2. Press mixture over base and up sides of prepared pan. Refrigerate while preparing filling.
3. Sprinkle gelatine over water in a small heatproof jug. Stand jug in a pan of simmering water. Stir until dissolved, remove and cool.
4. Place chocolate in heatproof bowl. Stir bowl over pan of simmering water. Stir until melted. Remove and cool for 10 minutes.
5. Beat cream cheese and sugar in a small bowl with an electric mixer until smooth. With mixer on low speed, beat in cream, then chocolate and gelatine mixture until smooth. Fold in Violet Crumble pieces.
6. Pour filling over biscuit base. Chop the one remaining Violet Crumble up and add to top of cheesecake. Cover and refrigerate overnight until set. To serve, remove the side of pan and transfer cheesecake to a serving plate. Enjoy!

Violet Crumble Fudge

With just four easy ingredients, this fudge is easily one of the best and most simple desserts you could ever master. Whip this up in no time at all and package it up to serve to friends and family or simply enjoy it all yourself!

Ingredients

• 500g milk chocolate
• 375g sweetened condensed milk
• 1/4 cup unsalted butter
• 2 Violet Crumble bars, roughly chopped (plus one extra Violet Crumble bar for topping. Use a food processor to crumb)

Method

1. Place the chocolate, condensed milk and butter in a bowl over simmering water. Melt together over medium heat.
2. Add Violet Crumble pieces to the chocolate mixture. Stir to combine.
3. Pour the mix into a slice tray lined with glad wrap.
4. Sprinkle Violet Crumble crumb on top and refrigerate until set (approximately 2-3 hours). Cut into desired size pieces and serve.