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Suitable for Vegetarians Recipe may contain gluten

Honeycomb Chocolate Crunchie

A homemade (better) version of the Cadbury Classic

No special equipment required.


For the honeycomb

  • 1tsp bicarbonate of soda
  • 75g caster sugar
  • 2tbsp golden syrup
  • flavourless oil (e.g. vegetable)

For the rest

  • 250g chocolate (dark, milk, or mixture)
  • 100g unsalted butter, cut into 1cm cubes
  • 2tbsp golden syrup
  • 150g digestive biscuits


For the honeycomb

  1. Oil a large baking tray in preparation.
  2. Put sugar and golden syrup into a saucepan and set it on a low heat. Warm gently for 10 mins, stirring occasionally, until all sugar is dissolved.
  3. Turn the heat up to medium. Once the mixture reaches the boil, leave to bubble without stirring until it turns golden-brown.
  4. Turn off the heat, cover one hand with a dry tea towel for protection when holding the pan handle. Add the bicarbonate of soda, and whisk quickly for a couple of seconds. The mixture will froth up massively. BEWARE: IT IS VERY HOT!
  5. Quickly pour into the centre of an oiled baking tray. Don't spread it out or touch the tray. Leave to harden (30 mins approx)

To assemble

  1. Line a square 20.5cm tin with baking paper
  2. Break chocolate into small pieces. Melt these and the butter and golden syrup in a bain marie until smooth. Remove from heat.
  3. Crush the biscuits into pieces the size of your thumbnail. Top tip: put them in a plastic bag and use a rolling pin. Do the same for the now-cooled honeycomb.
  4. Add the biscuits and the honeycomb to the chocolate, and mix thoroughly.
  5. Place the mix in the lined tin, spreading evenly. Cover with clingfilm, and chill for 2 hours.
  6. Cut into 16 squares, and serve.