Chocolate, honeycomb, marshmallow and biscuit. Deliciously sweet and no baking required!
I haven’t had much time for baking recently, so this week I went for a no-bake option. Although I guess this is still a “tray bake”?
- 225 g / 8 oz chocolate of your choice. I used 100 g dark chocolate and 125 g milk chocolate.
- 3 tablespoons golden syrup
- 100 g / 3.5 oz butter/ margarine
- 225 g / 8 oz biscuits/cookies of your choice. I used a mixture of some plain Marie biscuits and chocolate digestives I had in the cupboard.
- 4 Cadbury’s Crunchie bars (a note on these below) = 130 g / 4.5 oz approx.
- 35 g / 1 oz mini marshmallows.
As a quick route to honeycomb, I used Cadbury’s Crunchie bars. Of course, if they don’t sell these where you live, you can just use honeycomb or whatever honeycomb chocolate bars you can get! These are what Crunchie bars look like:
Line your choice of baking tin with greaseproof (baking) paper or tin foil. I used a brownie pan. A 20 cm square tin would be ideal and give you really very deep chocolate squares.
Bash your cookies/ biscuits and Crunchie bars into small chunks. I did this by putting them in strong freezer bags and whacking them with a rolling pin. Therapeutic baking! In the photo below the bashed biscuits are in the bag on the left, bashed Crunchie bars are on the right.
Break your chocolate into pieces and melt in the microwave for a minute in two 30-second bursts, stirring between bursts. Add the butter/ margarine to the chocolate and give the mix another 30 seconds in the microwave. Stir to encourage melting and the ingredients to combine. Add the golden syrup and return the bowl to the microwave for another 20-second burst. If you need to, give the mixture additional 20-second bursts, stirring well in between until all the ingredients have melted and combined into a smooth, glossy mixture.
Alternatively, you can put the chocolate, butter and syrup in a glass or Pyrex bowl and heat it over a pan of hot water. But then you have a pan to wash up too!
Add the chocolate mixture to your dry ingredients and stir well. Spoon this mixture into your tin and flatten it down well using the back of a spoon or spatula.
Put in the fridge to set for at least 2 hours. When fully set, remove from the fridge and drizzle white icing over the top. You can also use melted white chocolate. Use a sharp knife to slice into squares.
Warning: these are cut in small squares for a good reason. I had one and the sugar rush made me a bit woozy!
And if you’re interested in other chocolatey recipes, please check out: