How to Incorporate Cadbury Crispello Into Your Boring, Regular Desserts And Add a Crunch to Them

Remix the boring everyday desserts by adding our crispy yet chocolatey Crispello bars and add more fun to them. They are easy to make and not too elaborate like most of the regular desserts.

This crackly and crispy chocolate treat is so good on its own, that when broken down and added to desserts, it elevates it to a whole new level. That is also an ingenious idea, especially if you like Cadbury products and are inseparable from desserts.

Break the pieces or just chop up the Crispello bars and add them as a garnish. Else, just add the whole pieces on top of your favorite sundae or parfait. There are so many ways to eat it. Here are some ideas on how you can incorporate the chocolate bar into regular desserts.

1. Crispello Banana Boats

Ingredients:

• 4 bananas
• 4 Cadbury Crispello fingers, broken into pieces (approx 80 gm each)
• 40 gm chocolate chips
• 16 marshmallows

Instructions:

• Preheat the oven to 180°C.
• Slice bananas lengthwise (with peel), about 3/4 of the way through and gently open like a boat.

Tip: Use a sharp knife and go slowly to prevent squishing the banana

• Divide Crispello pieces, chocolate chips and marshmallows evenly among banana boats.
• Wrap each banana boat loosely in foil and place on a baking sheet.
• Bake for 15-20 minutes until marshmallows are golden brown.

Tip: Check at 15 minutes as ovens can vary.

2. Crispello Stuffed French Toast

Ingredients:

• 4 slices bread
• 80 gm Crispello pieces
• 2 eggs
• 250ml milk
• 1 tbsp sugar
• 1/2 tsp cinnamon

For the topping:

• Cut a pocket in the bread slices and gently stuff each with 20 gm of Crispello pieces.

Tip: Use a serrated knife to cut the pocket and take care not to tear through the bread.

• Whisk the eggs, milk, sugar, and cinnamon in a shallow dish.
• Soak the stuffed bread slices in the egg mixture for 2-3 minutes per side.

Tip: The bread is ready to be flipped when it feels slightly heavier.

• Heat a non-stick pan over medium heat and cook the stuffed bread slices for 2-3 minutes per side, until golden brown.

Tip: Be careful with the cooking time as burnt toast is unappetizing. Serve warm.

3. Crispello Parfaits

Ingredients:

• 250 ml Greek yogurt (plain or vanilla)
• 150 gm mixed fresh berries (strawberries, blueberries)
• 4 Cadbury Crispello fingers, broken into pieces
• Honey or maple syrup for drizzling

Instructions:

• In small glasses, layer yogurt, berries and Crispello pieces alternately.

Tip: Use a spoon to gently layer the ingredients so they don't mix together too much.

• Drizzle a little honey/maple syrup over each parfait.

Tip: Taste a small amount first to see how much sweetener you prefer. Refrigerate until ready to serve.

4. Crispello Cookies

Ingredients:

• 175 gm all-purpose flour
• 1 tsp baking soda
• 1/2 tsp salt
• 100 gm butter, softened
• 75 gm brown sugar
• 1 egg
• 1 tsp vanilla
• 120 gm chocolate chips
• 80 gm Crispello pieces, crushed

Instructions:

• Preheat the oven to 180°C.
• In a small bowl, whisk flour, baking soda and salt.

Tip: Whisking aerates the dry ingredients.

• In a large bowl, beat butter and brown sugar until light and fluffy.

Tip: This takes some time but will yield fluffier cookies.

• Beat in the eggs and vanilla. Stir in dry ingredients until just combined.
• Fold in chocolate chips and crushed Crispello.
• Scoop rounded tablespoons of dough onto a baking sheet, placing them about 5 cm apart
• Bake for 8-10 minutes until light golden brown.

Tip: Watch closely as ovens can vary in cooking time.

• Allow to cool on the sheet for 5 minutes before transferring to another surface for them to cool down.

5. Crispello Crumble Bars

Ingredients:

• 180 gm all-purpose flour
• 120 gm butter, softened
• 80 gm brown sugar
• 1 tsp vanilla
• 1/4 tsp salt
• 120 gm Crispello fingers, crushed
• 120 gm rolled oats
• 120 gm dried fruit (dates, raisins)
• 120 gm white chocolate chips

Instructions:

• Preheat the oven to 180°C and line an 18x28cm baking pan with baking paper, letting it overhang on the sides.
• In a large bowl, mix the flour, butter, brown sugar, vanilla and salt until a crumbly dough forms.

Tip: Use a pastry cutter or fork to cut the butter into the flour.

• Press half the dough firmly into the prepared pan.

Tip: Dampen your fingers if the dough is sticky to prevent crumbs.

• In a separate bowl, mix the crushed Crispello, oats and dried fruit.

Tip: Place the Crispello bars in a ziplock bag and crush with a rolling pin.

• Sprinkle the Crispello mixture evenly over the pressed dough base.

Tip: Distribute it evenly for the best texture.

• Sprinkle white chocolate chips on top.
• Crumble the remaining dough mixture on top.

Tip: Use your fingers to break it into pea-sized crumbs.

• Bake for 25-30 minutes until lightly golden.

Tip: Check at 25 minutes as different ovens have different timing conventions.

• Allow them to cool completely before lifting them out of the pan using the parchment overhang.

Tip: Cut them into bars to serve.