Mini Crunchie bar Recipe

A mini crunchie bar made from honeycomb and coated with dark chocolate.

  • Preparation
  • Cooking time
  • Rest time
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(2 votes) 5/5

Les ingrédients

Pour people
  • Caster sugar : 100 g
  • Golden Syrup : 60 ml
  • Bicarbonate of soda : 7 g
  • Dark chocolate : 400 g


  • ETAPE 1

    Place the sugar and golden syrup in a heavy bottomed pan and mix together off the heat. Once mixed, transfer to a high heat and take to a golden caramel. Remove from the heat and add the bicarbonate of soda. Shake the pan vigorously until the mixture starts to foam. Pour the mixture out on to a non-stick mat and leave to set.

  • ETAPE 2

    Break the chocolate into small pieces and place 3/4 in a heatproof bowl over a pan of simmering water. Heat gently until the chocolate has melted and is shiny. Take of the heat and stir in the remaining chocolate. This may take 2 or 3 minutes, do not return to the heat until fully melted.

  • ETAPE 3

    Return to the heat for no longer than 5 seconds.

  • ETAPE 4

    Once cool and set, break the honeycomb into pieces and then dip each piece into the melted chocolate. Place on a wire cake rack to ensure the honeycomb is evenly coated. Place in the fridge to set.

Chef's tip

«By melting the chocolate as followed above it will help to give a nice shine once refrigerated and give it a thin coating.»

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