This Chocolate Honeycomb Slice recipe uses my home made honeycomb recipe. If you don’t want to make your own honeycomb you could always buy some Crunchie bars – but it really is so quick and easy to make your own from basic ingredients, plus it is just delicious!
This is a variation of my popular no-bake slices, like my Biscoff Chocolate Slice or Chocolate Mint Squares especially for Crunchie lovers!
Head over to my Honeycomb recipe page for full instructions on how to make your honeycomb (or just go to the shop and buy some Crunchie bars) and you’re ready to go with this chocolate honeycomb slice recipe.
Grease and line your traybake tin with baking paper. Break the honeycomb (or Crunchie bars) into pieces then break the biscuits up too – you don’t want to crush them, just break them up a bit. You can use any sort of plain biscuits you choose – shortbread, digestive or Rich Tea biscuits all work well.
Place the chocolate, butter and golden syrup in a microwaveable bowl and melt on full power for 30 second intervals, stirring well after each interval. If the mixture is nearly melted and feels slightly warm just keep stirring until all the lumps are gone, ideally the mixture will be room temperature (not hot).
Stir in the crushed honeycomb and biscuits then press the mixture into the prepared tin.
Leave to set then melt the chocolate and butter for the topping together, spread over the base and sprinkle with the leftover honeycomb – you should have about 25 – 30 g honeycomb left over, depending on how much has been eaten before this point.
Allow the whole thing to set and cut into squares.
Chocolate Honeycomb (Crunchie) Slice
Equipment
- 1 18 x 28cm rectangular traybake tin
Ingredients
Base
- 200 g honeycomb make your own from the recipe above or you can use the same weight of Crunchie bars
- 200 g plain biscuits eg shortbread (recipe to make your own above), digestives, Rich Tea
- 300 g milk chocolate
- 125 g butter
- 125 g golden syrup
To cover
- 200 g milk chocolate
- 50 g butter
- 25 – 30 g honeycomb finely crushed
Instructions
- Grease and line the tin with non-stick baking paper.
- Break the honeycomb (Crunchie) and biscuits into bite-sized pieces – if you put them in a plastic bag and break up either with your hands or a rolling pin it makes less mess.
- Place the remaining base ingredients – chocolate, butter and golden syrup in a microwaveable bowl and heat on full power for 30 second intervals, stirring well each time until the mixture is completely melted. You can also do this over a pan of simmering water – place your bowl of base ingredients on top of a saucepan of water and heat gently – do not boil. Make sure the bottom of the bowl does not touch the water below and stir the chocolate, butter and syrup occasionally until melted.
- Stir in the broken honeycomb and biscuits and press the mixture firmly into the base of the prepared tin. Allow to set.
- Melt the butter and chocolate for the covering together as before and spread evenly over the set base. Sprinkle with the remaining crushed honeycomb and allow to set before cutting into squares.