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215Total Time
15Prep Time
2Bake Time

Chocolate Honeycomb Squares

Celebrity recipe

3 Reviews

  • Egg-Free Recipes
  • Nut Free
  • Vegetarian

About the bake

Created by renowned patisserie chef Eric Lanlard, these 'no bake' chocolate honeycomb squares are simple to make and deliciously moreish.

215Total Time
15Prep Time
2Bake Time


  1. Step 1:

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

  2. 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.

  3. 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 for roughly 2 hours or until set.

  4. 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.


    • 100g Butter (unsalted)
    • 200g Milk chocolate
    • 3 tbsp Silver Spoon Golden Syrup
    • 225g Digestive biscuits (chopped)
    • 225g Maltesers (chopped)
  • For the Topping

    • 100g Maltesers (chopped)
    • 50g Dark chocolate (melted)
    • 50g Milk chocolate (melted)
    • 50g Digestive biscuits (chopped)


  • 20cm x 20cm square baking tin
  • Saucepan
  • Glass bowls
  • Spoon
  • Sharp knife

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