Chocolate Honeycomb Slice
Indulge in the irresistible sweetness of this Chocolate Honeycomb Slice, a no-bake treat that combines rich dark chocolate, crunchy homemade honeycomb, and crumbly digestive biscuits for a delightful texture and flavor contrast. This quick and easy recipe features a buttery golden syrup base, which is infused with aerated honeycomb chunks crafted from scratch—adding a sweet, caramelized crunch to every bite. Finished with a smooth layer of glossy chocolate and a sprinkle of honeycomb on top, these slices are as visually appealing as they are delicious. Perfect for parties, afternoon snacks, or a decadent dessert, this 20-minute prep recipe will quickly become a household favorite. Refrigerate until set, then slice into squares for a treat that delivers maximum impact with minimal effort!
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Ingredients
- 200 g Digestive biscuits (or graham crackers)
- 125 g Unsalted butter
- 3 tbsp Golden syrup
- 100 g Caster sugar
- 1 tsp Bicarbonate of soda
- 300 g Dark chocolate
- 1 tsp Vegetable oil
Directions
Step 1
Line an 8x8-inch (20x20 cm) square baking tin with parchment paper, ensuring there's an overhang for easy removal.
Step 2
Place the digestive biscuits in a large resealable bag and crush them into fine crumbs using a rolling pin, or pulse in a food processor. Set aside in a large mixing bowl.
Step 3
To make the honeycomb, combine the unsalted butter, caster sugar, and golden syrup in a medium saucepan over medium heat. Stir until the sugar dissolves and the mixture turns golden brown, about 3-4 minutes.
Step 4
Remove the saucepan from heat and quickly whisk in the bicarbonate of soda. The mixture will foam up immediately. Pour the honeycomb mixture onto a sheet of parchment paper and let it cool completely before breaking into small chunks.
Step 5
Reserve about 1/4 of the honeycomb chunks for topping and fold the remaining pieces into the biscuit crumbs.
Step 6
Melt the dark chocolate in a heatproof bowl over a pan of simmering water (double boiler method) or in the microwave in 30-second increments, stirring after each burst. Add the vegetable oil to the melted chocolate and mix until smooth.
Step 7
Pour the melted chocolate over the biscuit and honeycomb mixture. Stir until everything is well combined.
Step 8
Transfer the mixture to the prepared baking tin, pressing it down evenly into the corners. Sprinkle the reserved honeycomb chunks on top, pressing them gently into the surface.
Step 9
Chill in the fridge for 2-3 hours, or until set. Once firm, use the parchment overhang to lift the slice out of the tin and cut into 12 squares or bars.
Step 10
Store in an airtight container in the fridge for up to a week.
Nutrition Facts
| Serving size | (794.3g) |
|---|
| Amount per serving | % Daily Value* |
|---|---|
| Calories | 4155.3 |
| Total Fat 242.5g | 0% |
| Saturated Fat 123.2g | 0% |
| Polyunsaturated Fat 2.8g | |
| Cholesterol 297.9mg | 0% |
| Sodium 2375.8mg | 0% |
| Total Carbohydrate 473.8g | 0% |
| Dietary Fiber 28.3g | 0% |
| Total Sugars 342.0g | |
| Protein 36.3g | 0% |
| Vitamin D 0IU | 0% |
| Calcium 361.1mg | 0% |
| Iron 39.3mg | 0% |
| Potassium 2460.9mg | 0% |
Source of Calories