Choc Crunchies

We are staying at the Skye Camping and Caravan site at Edinbane near Loch Greshornish for a few days. The view from our ‘van is lovely and tonight there was a breeze – great for drying the washing and providing peace from the midges.


Skye Camping & Caravan Site on the shores of Loch Greshornish

As we have almost run out of the baking kindly provided by Cameron’s mum, I thought I would make some Choc Crunchies, which are quick and so easy to make. It took me 30 minutes from start to finish leaving us ample time to walk to The Edinbane Inn just a mile along the road from the campsite. The barman informed us that the Inn has recently been renovated and I must say the decor is lovely and very tasteful. We will probably head along to the Inn again tomorrow night, as there will be some live music playing.

Recipe for the Choc Crunchies is from the BBC Good Food magazine

Choc Crunchies


  • 200g/8oz digestive biscuits
  • 100g/4oz butter
  • 3 tbsp golden syrup
  • 2 tbsp cocoa powder
  • 50g/2oz raisins
  • 100g/4oz dark or milk chocolate


  1. Butter an 18cm/7inch sandwich tin. Seal the digestive biscuits in a strong polythene bag and bash into uneven crumbs with a rolling pin.
  2. Melt the butter and syrup in a pan (or microwave on High for about 1½ minutes). Stir in the cocoa and raisins, then roughly stir in the biscuit crumbs. Spoon into the tin and press down firmly.
  3. Melt the chocolate in a heatproof bowl over a pan of simmering water (or microwave on Medium for 2-3 minutes). Spread over the biscuit base and chill for about half an hour. Cut into 8-10 pieces. Keeps for up to 1 week wrapped in foil.

About Elaine Speirs

Elaine comes from Hamilton near Glasgow and her interests in the outdoor scene began at University. She is a keen mountaineer, climber, cyclist and skier. Her first mountaineering exploit was going up the North Face of Ben Nevis after which she was “hooked” on the mountains. She has also climbed outside of the UK, particularly in the Dolomites, Chamonix and Majorca.
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