Honeycomb Crunchie Tiffin Recipe
16 standard portions
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Dietary & allergen details
Based on listed recipe ingredients. No certification is implied.
- Celery: not fully checked
- Gluten-containing cereals: not fully checked
- Wheat: not fully checked
- Crustaceans: not fully checked
- Eggs: not fully checked
- Fish: not fully checked
- Lupin: not fully checked
- Milk: not fully checked
- Molluscs: not fully checked
- Mustard: not fully checked
- Tree nuts: not fully checked
- Peanuts: not fully checked
- Sesame: not fully checked
- Soya: not fully checked
- Sulphites: not fully checked
Check the actual product labels and preparation. Substitutions can change this information.
Ingredients
- 250 g Digestive Biscuits (Graham Crackers)
- 120 g Chocolate Coated Honeycomb (roughly 4 Crunchie bars, crushed)
- 200 g Dark Chocolate
- 100 g Milk Chocolate
- 100 g Butter (salted)
- 150 g Golden Syrup (Honey)
- 60 g Chocolate Coated Honeycomb (roughly 2 Crunchie bars, crushed)
Method
- Line a 20cm (8 inch) square baking tin with cling film and let it overhang the edges.
- Crush the Digestive biscuits and Crunchie bars in a large bowl using the end rolling pin. Aim for a mix of small crumbs and larger chunks for texture.
- Melt the butter, chocolate, and golden syrup together in a heatproof bowl. In the microwave, do this in 20-second bursts, stirring in between, until smooth and glossy.
- Pour the melted chocolate mixture over the crushed biscuits and honeycomb. Stir thoroughly until all pieces are evenly coated.
- Spoon the mixture into the tin and press down firmly with the back of a spoon or spatula. Sprinkle extra crushed honeycomb on top for added crunch.
- Chill in the refrigerator for at least 2 hours, or until fully set. Lift from the tin using the cling film, slice into squares, and serve.