Honeycomb Bars



Honeycomb Bars, recipe from Home Baking by Jo Wheatley

Before I moved to Kingston last August, I lived in a charming, but tiny, studio flat in Hampstead that had a kitchenette in which I could barely turn around, let alone swing a cat. I had two hobs, a microwave, a minute fridge and no oven. I became very good at making risotto and soup, but didn’t bake for 4 years. Now I’ve made the move into a much bigger flat, I’m in love with my (at least in comparison) gigantic kitchen and am taking enormous pleasure in cooking and baking as much as possible. My cookbook collection has grown¬†exponentially, and I’ve delighted in taking inspiration from a wide range of cooking styles and cultures. As very much a beginner cook, however, I do also appreciate recipes that can be thrown together in minutes, with no real cooking required!

As someone who loves to entertain, I’m also very aware of being a good guest. If I can possibly find the time, I like to make something to bring along with a bottle of wine to a dinner party. Jo Wheatley’s Honeycomb Bars are wonderfully easy to make, can be prepared ahead of time and are a delicious treat to serve alongside after dinner coffee. I recently made them to bring to a friend’s, and they were much appreciated! Next time, I think I would make the bars with dark chocolate, as they were a little sweet for my taste, but kids would love them just as they are. These would also be great to bring along to a picnic, whenever we get some sunshine back!

Honeycomb Bars

100g unsalted butter, melted

25g soft brown sugar

3 tbsp cocoa powder

4 tbsp golden syrup

400g milk chocolate (or dark, if you prefer it less sweet)

200g digestive biscuits

8 Crunchie bars (I actually only used 7 as I, er, ate the 8th. If, like me, you have no self-control – fear not! You can always just add a few more digestives to make up the difference. Note: a Crunchie bar weighs 40g.)

30x23cm baking tin with a depth of about 4cm, lightly greased and lined with with baking paper

Put the melted butter, sugar, cocoa powder and golden syrup into a large bowl and mix together with a wooden spoon until well combined. Break the chocolate into pieces and melt in a heatproof bowl over barely simmering water (or I melted the chocolate in the microwave, keeping a close eye so it didn’t burn and remained glossy). Place the digestive biscuits and Crunchie bars in a ziplock bag and roughly crush with a rolling pin until you have bite sized shards in a variety of different shapes. Add to the bowl and mix together to combine. Spoon into the lined tin, press down firmly into all the corners and top with the melted chocolate. Chill for half an hour or until nearly set, then slice bars with a hot knife (dip knife into cup of boiling water). Return to the fridge to firm completely.¬†

Pop your squares into a pretty tin lined with paper and share them amongst your friends. Enjoy!