Created by renowned patisserie chef Eric Lanlard, these 'no bake' chocolate honeycomb squares are simple to make and deliciously moreish.
9 ingredients4 steps
Egg-Free Recipes
Nut Free
Vegetarian
Method
Step 1
Line a square 20 x 20cm tin with greaseproof paper.
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
200gMilk chocolate
100gUnsalted Butter (softened)
3 tbspSilver Spoon Golden Syrup
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.
Ingredients for this step
225gMaltesers (chopped)
225gDigestive biscuits (chopped)
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
100gMaltesers (chopped)
50gDigestive biscuits (chopped)
50gMilk chocolate (melted)
50gDark chocolate (melted)
Ingredients
MetricImperial
100gUnsalted Butter (softened)
200gMilk chocolate
3 tbspSilver Spoon Golden Syrup
225gDigestive biscuits (chopped)
225gMaltesers (chopped)
For the Topping
100gMaltesers (chopped)
50gDark chocolate (melted)
50gMilk chocolate (melted)
50gDigestive biscuits (chopped)
Utensils
20cm x 20cm square baking tin
Saucepan
Glass bowls
Spoon
Sharp knife
4 Baker Ratings
The chocolate keeps splitting whenever I melt it with the butter and syrup. I add a bit of hot water to the mixture after it splits, and that seems to help though
Love this?
Reduced golden syrup to half stated and was fine. Easy to make enjoyed by those with a very sweet tooth
In ingredients you say for topping dark and milk chocolate but in the method section you say milk and white chocolate