I definitely have a sweet tooth though I normally prefer sweets to chocolate, however, I am always partial to a Crunchie when available. So this post is a homage to one of my favourite chocolate bars but loaded towards the honeycomb.

I made honeycomb over Christmas 2019, see the recipe here which is the basis of this recipe, however, to get the cubes I used some silicone large ice cube trays. Much easier to sort and also significantly easier to clean!

Step 1 - Make your Honeycomb

• Follow the recipe linked above but pour into the ice cube trays

• When pouring, try and get the levels as flat as you can but excess should easily break off and can be kept for sprinkling or decoration later

• When cool, pop out and tidy up as best you can

Step 2 - Chocolate

• Boil a pan of water and then reduce heat so it’s just steaming

• Place a bowl over the top

• Break up a couple of bars of your favourite cooking chocolate

• Add in a knob of butter and a squeeze of golden syrup

• The chocolate will slowly melt, stir occasionally until its all very saucy

 Step 3 - Dunkin’

• Over a plate or tray, put a trivet so that you have something for the cubes to not be in contact with something flat

• Carefully dip and coat the cubes in the hot chocolate sauce. It can be a little tricky but if you hold from the bottom, dip then flip, it will drip down to cover the sides. You could leave the bottom uncovered.

• Whilst cooling, you can sprinkle with some of the powder left over from the discarded bits of honeycomb for some extra sugar

Honeycomb Chocolate Cubes

• Honeycomb - see here

• 2 x large bars of cooking chocolate

• Knob of butter

• Golden syrup