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Chopped up fridge cake on a white board Tried & Tested

Chocolate honeycomb squares

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This honeycomb squares recipe was featured in series 1 of Baking Mad with Eric Lanlard on Channel 4. Made and created by Eric Lanlard himself this offers perfect baking inspiration.

Key Information

  • Prep:
    Bake:

    Total time:

  • Calories:
    Fat:
  • Serves:14
  • Skill level:easy

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Ingredients

  • 100g 3½ oz Butter (unsalted)
  • 200g 7⅛ oz Milk chocolate
  • 3tbsp 3tbsp Golden syrup (we like Silver Spoon)
  • 225g 8 oz Digestive biscuits roughly crushed
  • 225g 8 oz Maltesers chopped with a sharp knife

For the topping

  • 100g 3½ oz Maltesers roughly chopped
  • 50g 1⅞ oz White chocolate melted
  • 50g 1⅞ oz Milk chocolate melted
  • 50g 1⅞ oz Digestive biscuits roughly chopped

Change Units

The Method Enter Bake mode

  1. Classic mode Step 1

    Line a square 20 x 20cm tin with greaseproof paper.

  2. Classic mode Step 2

    In a medium pan placed over a gentle heat, melt together the butter, chocolate and syrup. Stir the mixture continuously as it begins to melt, once it is smooth and everything combined, remove from the heat and place to one side.

    Ingredients for this step

    • 100g 3½ oz Butter (unsalted)
    • 200g 7⅛ oz Milk chocolate melted
    • 3tbsp 3tbsp Golden syrup (we like Silver Spoon)
  3. Classic mode Step 3

    Using a sharp knife, roughly cut the honeycomb balls and digestive biscuits so you have nice chunky pieces. Add these to the cooled chocolate mixture and stir to incorporate. Pour into your lined square tin, press down with a metal spoon so you have a smooth, even surface and place in the fridge to chill until set.

    Ingredients for this step

    • 225g 8 oz Maltesers roughly chopped
    • 225g 8 oz Digestive biscuits roughly chopped
  4. Classic mode Step 4

    To decorate, melt the milk and white chocolate separately. Spread a layer of melted milk chocolate over the surface of the chilled fridge cake – this will act like a glue. Then sprinkle over the top of the melted milk chocolate your chopped maltesers and digestives. Using either a teaspoon or paper cornet made from greaseproof paper, drizzle over the top of the cake with alternate lines of melted white and milk chocolate. Using a sharp knife, cut into squares and serve.

    Ingredients for this step

    • 50g 1⅞ oz White chocolate melted
    • 50g 1⅞ oz Milk chocolate melted
    • 100g 3½ oz Maltesers roughly chopped
    • 50g 1⅞ oz Digestive biscuits roughly chopped