Honeycomb Crunchies

Homemade honeycomb combined with melted chocolate, golden syrup, and crushed biscuits, chilled until firm and cut into decadent squares.

Cook Time

15 mins

Produces

12 squares

Allergies

Vegetarian

Vegan

Dairy Free

Gluten Free

Ingredients

BakingIngredients

1
tsp

Bicarbonate Of Soda

75
g

Caster Sugar

2
tbsp

Golden Syrup

For the honeycomb

250
g

Dark Chocolate

Or milk chocolate, or a mixture

2
tbsp

Golden Syrup

To assemble

Dairy

100
g

Unsalted Butter

Cut into 1cm cubes

GrainsCereals

150
g

Digestive Biscuits

OilsFats

1
tsp

Vegetable Oil

For greasing

Steps

Gently warm sugar and golden syrup in a saucepan on low heat for 10 minutes until melted.
Boil the mixture on medium heat without stirring until it turns golden-brown.
Remove from heat and quickly whisk in the bicarbonate of soda for two seconds.
Pour the mixture onto an oiled baking tray and allow to cool for 30 minutes.
Melt chocolate, butter, and golden syrup in a heatproof bowl over hot water until smooth.
Crush biscuits and hardened honeycomb into small chunks and stir them into the melted chocolate.
Spread the mixture into a lined 20.5cm tin and chill in the fridge for two hours.