Chocolate honeycomb squares - recipe
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Prepare
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Serves
14 -
Cook
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Skill
Easy
Ingredients
- 100 g Butter (unsalted)
- 200 g Milk chocolate
- 3 tbsp Golden syrup
- 225 g Digestive biscuits roughly crushed
- 225 g Maltesers chopped with a sharp knife
For the topping
- 100 g Maltesers roughly chopped
- 50 g White chocolate melted
- 50 g Milk chocolate melted
- 50 g Digestive biscuits roughly chopped
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1
Line a square 20 x 20cm tin with greaseproof paper.
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2
In a medium pan placed over a gentle heat, melt together the butter, chocolate and syrup. Stir the mixture continuously as it begins to melt, once it is smooth and everything combined, remove from the heat and place to one side.
For this step you'll need:
- 100g Butter (unsalted)
- 200g Milk chocolate melted
- 3 tbsp Golden syrup
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3
Using a sharp knife, roughly cut the honeycomb balls and digestive biscuits so you have nice chunky pieces. Add these to the cooled chocolate mixture and stir to incorporate. Pour into your lined square tin, press down with a metal spoon so you have a smooth, even surface and place in the fridge to chill until set.
For this step you'll need:
- 225g Maltesers roughly chopped
- 225g Digestive biscuits roughly chopped
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4
To decorate, melt the milk and white chocolate separately. Spread a layer of melted milk chocolate over the surface of the chilled fridge cake – this will act like a glue. Then sprinkle over the top of the melted milk chocolate your chopped maltesers and digestives. Using either a teaspoon or paper cornet made from greaseproof paper, drizzle over the top of the cake with alternate lines of melted white and milk chocolate. Using a sharp knife, cut into squares and serve.
For this step you'll need:
- 50g White chocolate melted
- 50g Milk chocolate melted
- 100g Maltesers roughly chopped
- 50g Digestive biscuits roughly chopped