Strawberry Chocolate Crumble Bars

It’s strawberry season in Australia!! The dry winter with warm days and freezing nights of good old Queensland has led me to create this dessert. This strawberry chocolate bar is very rich, but at the same time not overly sweet for my taste. For the base, I used my favourite digestive biscuit base of all times for any cheesecakes, or for any types of dessert tarts. I also used the same digestive biscuit base for my previous post – Banoffee Pie x Tiramisu as well!

strawberry crumble bars

For the sauce on top, I simply blended the strawberries in a food processor and cooked it on top of the stove alongside with powdered sugar to reduce it into a thicker consistency. Of course, as always, I encourage creativity when you’re in your own kitchen, so feel free to replace the sauce with melted white chocolate or cream cheese glaze or any other sauce that you think it will go well with it. But please do let me know!

Here it goes.


Strawberry Chocolate Crumble Bars

               Serve: Around 12 slices


Biscuit Base
20 x Mcvities Digestive Plain Biscuit
125g butter

Chocolate Filling

1 and 1/2 cup of dark chocolate discs
1/2 cup of milk chocolate discs
300g condensed milk

Around 700g

Crumble topping
1 and 1/2 cup plain flour
3-4 tbsp Sugar
pinch of salt
1 teaspoon of cinnamon
1/2 teaspoon of ginger powder (optional)
110g of room temperature (soft) butter

Strawberry Sauce

1 and 1/2 cup of strawberries
1/2 cup of powdered sugar


1. Blend digestive biscuit in a food processor until it turns into crumbs
2. Melt butter in a saucepan over low heat
3. Mix the melted butter with the crushed biscuit and mix well
4. Pour into a baking dish and lightly press it down with a spoon
(don’t forget the edges!)
Digestive biscuit base

5. Bake the base in the oven on 375 degree Fahrenheit or 180 degree Celsius for 10-15 minutes
or until slightly golden brown
6. Meanwhile, prepare chocolate filling and cut strawberries


1. Rinse strawberries and cut the stem off.
2. Slice strawberries into quarters.

fresh strawberries

Chocolate Filling

1. Melt the dark and milk chocolate discs with the condensed milk in a small saucepan over low heat.
2. Fill the baking dish with a layer of strawberries and pour the mixture to cover

Chocolate filling

*Note: fill the whole layer with strawberries instead of leaving gaps like the above picture*

Cumble Topping

1. Add flour, sugar, soft butter, salt, cinnamon and mix well until it resembles chunky crumbs
2. Sprinkle on top of the chocolate and bake for around 40 minutes on 375 degrees F or 180 degrees C
3. Once the crumble is golden brown and the mixture is bubbling, take it out of the oven
4. Set aside and let it completely cool. Refrigerate for another 15 minutes before slicing

strawberry chocolate crumble bars

Strawberry sauce

1. Pour 1 and a half cup of strawberries into blender and blend until smooth
2. Cook the liquid with 1/2 cup of powdered sugar in a small saucepan over low heat
3. Turn the fire off when it slightly thickens (it will be more thicker once it cools down)
4. Pour into piping bag and squeeze on top of the chocolate bar

strawberry sauce


strawberry crumble bars

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Banoffee Pie x Tiramisu with chocolate mascarpone

BANOFFEE PIE!!! I just wish I discovered this pie’s existence earlier. The first time I had a banoffee was at a Cafe. When I scanned through the cabinet window, I was immediately attracted to…basically the whole thing- the thick layer of toffee, big chunks of fresh bananas and that fluffy coffee cream on top were staring right back at me. Since then, I’ve been wanting to make this pie from scratch.

However, when I realised how easy and effortless it was to make the banoffee pie by itself, I felt that my soul needed more challenge. So to fulfill my ambition, I decided to do a crossover…

Banoffee Pie x Tiramisu

From the bottom layer there is: digestive biscuit base, dulce de leche (toffee), basic butter cake soak in espresso and your choice of liquor, another layer of dulce de leche, fresh bananas, another layer of butter cake soak with espresso and liquor, dulce de leche, fresh bananas and finish off with chocolate mascarpone with shaved dark chocolate on top.

Banoffee Pie x Tiramisu

INTENSE. I know. Let’s get into detail.

Digestive Biscuit Base

For the base, I only used digestive biscuit and unsalted butter to combine it together. No additional sugar was added because I didn’t want this cake to turn out too sweet from the condensed milk and the sugar in the butter cake. The texture turned out perfect, it was crumbly and not one of those base that you nearly broke the plate to get a bite of it.

Dulce de leche

Dulce de leche is made from simmering a can of condensed milk for a few hours, turning its colour and texture into a thick consistency. I made mine in an open pot (not with lid on) of boiling water with the can fully submerged in water. I sat in the kitchen for 3 hours, adding water as the water evaporates because I don’t want the can to explode everywhere! Of course, if you’re lazy, you can always buy canned caramel/toffee from the supermarkets. But we all know, homemade is always the best.

Butter cake

A basic butter cake recipe requires a 1:1:1:1 ratio with your butter, eggs, sugar and flour. That means, when you weigh your eggs with the shell on, say it is around 200g, you would use 200g of butter, 200g of sugar and 200g of flour. However, for my butter cake that I used for this recipe, I broke the rule and only added half of the sugar because I’m really paranoid when something turns out way too sweet for my own likings.

I also used self raising flour but you can substitute it with plain flour and baking powder. Here’s a guide to how much baking powder you need to add.
In terms of the type of espresso and liquor I used; I always think that it is more fun if I leave the game for you guys. There’s no “must-use” brand/type, but if you want to know, I used a vanilla espresso capsule and a mixture of hazelnut liquor and rum.



Serves: 6-8
 Estimated Cost: AUS $20-25


3-4 fresh bananas

Digestive biscuit base

150g digestive biscuit
75g melted unsalted butter

Dulce de leche

1 can of Nestle sweetened condensed milk

Butter cake

1:1:1:1 ratio
4 eggs in room temperature(weight with shell on)
Unsalted butter in room temperature (same weight as eggs)
Self raising flour (same weight as eggs)
Sugar (same weight as eggs)
vanilla essence
1/2 cup of milk
A splash of liquor
An espresso

Chocolate mascarpone

4 eggs
250g mascarpone
1 teaspoon of cocoa powder
100g or less castor sugar


Β Dulce de leche:

1. Bring a deep pot full of water to a boil.
2. Take the paper off the can and carefully lower it into the water.
3. Put the can on its side (horizontal) so there’s more space to add water
and allow room for the can to roll over.
4.Β Turn the heat down to low and let it simmer for 3 hours.
5. You must keep the water level above the can at all times!
(Ain’t no time for explosion!)
6. After time is up, tip the water out and take the can out of the pot.
7. Let it cool and with a bowl underneath, punch a hole in the can to release pressure.
8. Open the can to check (cheeky taste) and set it aside.

Butter cake:

1. Meanwhile, prepare your butter cake. Preheat oven to 180Β°c
2. Weigh eggs with shell on and same with the butter, sugar and flour.
3. Cream butter and sugar together until the colour turns pale and creamy.
(This is to dissolve the sugar and let more air into the mixture)
4. Add a teaspoon of vanilla essence in and mix.
5. Add one egg at a time and mix until fully incorporated before adding another egg in.
6. Add 1/2 cup of milk in and mix.
7. Sift your flour and add it in the mixture bit by bit.
Do not over mix your batter.
8. Oil your cake pan with olive oil spray or melted butter.
9. Pour in the batter and let it bake for around 20 minutes
or check the centre of the cake with a skewer, if it comes out clean it is ready!
10. Set it aside and let it cool completelyΒ  before cutting.
11. Divide the cake horizontally into equal halves for 2 layers.

Butter Cake

Digestive Biscuit Base:

1. Break the biscuits with your fingers into fine crumbs.
2. Pour in melted butter and mix.

Digestive Biscuit Base
3. Transfer the crumbs into the cake pan and firmly press it down.
4. Remember that it should go right to the edges.
5. Refrigerate for 1 hour.

Chocolate mascarpone:

1. Seperate your eggs with egg whites in one bowl and yolk in the other.
2. Add castor sugar in with the egg yolk and beat it til sugar is dissolved and mixture is pale.
3. Add cocoa powder and mascarpone in. Mix until combined.
4. Rinse and tower dry your electric mixer and beat the egg whites til firm peaks.
(if you turn your bowl upside down it will not fall-hopefully!)
5. Add one spoonful of egg whites into the mascarpone mixture and fold with a spatula.
6. Once that is combined, add the remaining egg whites in.
7. You should have a very light and moussy texture!


1. Spread dulce de leche evenly across the biscuit base.
dulce de leche

2. Carefully slide half of the butter cake into the pan.
3. Using a brush (I find it easier to control), dab the espresso and liquor mixture onto the cake.
Espresso and liquor on cake

4. Spread another layer of dulce de leche.
5. Slice bananas and place it around the cake.

Layerd bananas

6. Add another layer of butter cake and again, dab espresso and liquor on top.
7. Spread another layer of dulce de leche and bananas on top.
8. Finally, spoon the mascarpone mixture evenly around the cake.

Chocolate mascarpone
9. Shave dark chocolate on top to garnish.
10. IF, you are patient, leave the cake in the fridge overnight for the flavours to develop.

Otherwise, DIG IN!!!
Banoffee Pie x Tiramisu

Want more cake?
How did yours turn out?

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