a crunchy and smooth combination bursting with honeycomb and smooth chocolate
Lay out your store bought meringue nest and scoop about 2 tablespoons of chocolate custard in the middle.
Fold in your coffee extract in to your whip cream. Scoop a dollop of whip cream in the middle of the chocolate custard on top.
Slice your banana in small, thin slices and add two pieces on top of your whip cream.
Cut your Crunchie Bar up with a knife and sprinkle on top of your banana.