We use cookies to help this site deliver the best possible experience.   Remove this notice.

Mini Crunchie bar Recipe

Ingredients for people

  • Caster sugar : 100 g
  • Golden Syrup : 60 ml
  • Bicarbonate of soda : 7 g
  • 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.

  • 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.

  • 3

    Return to the heat for no longer than 5 seconds.

  • 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.»

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

Rate this recipe :

(2 votes)

  • Preparation  5mins
  • Cooking time  5mins
  • Rest time  20mins