Line 2 baking trays with parchment paper or a silicone mat. I used a special macaron mat.
In a blender blitz together the ground almonds, cocoa powder and icing sugar, so it forms a fine consistency.
Whisk your egg whites until foamy and frothy. Add the cream of tartar and continue to whisk until soft peaks. Then add the caster sugar in slowly and continue to whisk until you get a glossy meringue.
Add ½ of the almond mix into the egg whites and fold with a spatula. Then add the rest of the almond mix and continue to fold in gently. This is an important part to avoid over mixing the mixture. The texture should be like runny honey.
Then, take your piping bag fitted with a round nozzle. Fill up your piping bag, and pipe the macaron mixture into equal-sized circles.
After piping, tap the tray on top of your work surface and then leave on the side to help them form a skin, this will take around 30 minutes and they will turn to a matte texture. Meanwhile, preheat the oven to 160°C.
Bake the macarons for 12-14 mins. They should form feet at the bottom.
Remove the macarons from the baking sheet and leave to cool.
To make the ganache, in a bowl over a pan of simmering water melt the butter, cream and chocolate together. once melted, remove and allow to cool.
Meanwhile blitz the crunchie bars in a blender, once the mixture had cooled and slightly thickened fold in the crunchie bits.
Place the mixture into a piping bag, place a blob in the middle of a macaron and press it together with another macaron.
Melt the milk chocolate, and drizzle over the top of the macaron sandwich and sprinkle over the little crunchie bits.