Chocolate Honeycomb Squares – Sticky Sweet Treats
Well I’m sure most of you will have heard of the French TV pastry chef Eric Lanlard and Baking Mad. Even I have heard of both him and the programme and I don’t have a television. The Baking Mad website is full of recipe ideas as well as tips, tricks and competitions. I was asked to choose a recipe from this site and make it – chocolate honeycomb squares it had to be.
Well, goodness me, there were so many recipes to choose from I was a little overwhelmed. First off, I typed in the keyword chocolate – dozens of recipes issued forth. With a little thought I narrowed my chocolate search down to Eric’s recipes – if I was going to make something from the site, it may as well be one of his. This gave me a more reduced choice. I had no problems selecting which one to make because chocolate honeycomb squares leapt out and grabbed my attention! I’ve sort of had honeycomb on the brain recently. I’ve just reviewed some delicious hokey pokey. Then Chele over at the Chocolate Teapot made some followed by Kath over at the Ordinary Cook. I was just looking for the excuse to make some of my own and now I’d found it.
I ended up making half the quantity and adjusting the topping decoration somewhat. It’s just as well or we’d have eaten even more of these chocolate honeycomb squares than we did. If, like me, you have a weakness for tiffin, click on the link to find other recipes of mine you might like.
Indulgent is the best word for these chocolate honeycomb squares. They were sweet, crunchy, sticky, coma inducing treats, but so very moreish. They reminded CT of Middle Eastern sweets, not so much in flavour but as sticky flavoursome bites. I was very surprised at how much the orange flavour stood out, given that so little of the dark chocolate actually made it onto the top.
No bake sweet, crunchy, sticky, coma inducing treats that are incredibly moreish. You can make your own honeycomb or buy some in.
- 125 g milk chocolate (35%)
- 50 g unsalted butter
- 1 ½ tbsp golden syrup
- 115 g digestive biscuits
- 115 g Maltesers + more to cover
- honeycomb homemade or bought
- 20 g dark chocolate I used orange flavoured chocolate
Melt the chocolate in a pan over a gentle heat with the butter and syrup.
Meanwhile bash the biscuits in a bowl with the end of a rolling pin into small pieces.
Add the biscuit pieces and maltesers to the chocolate and stir.
Pour into a buttered 20x20 cm dish, then level with a spoon. Place in the fridge for an hour to set.
Melt the remaining chocolate in a bowl over hot water. Spread this over the set tiffin and immediately cover with halved maltesers and bits of honeycomb.
Melt 20g of dark orange chocolate in a bowl over hot water. Drizzle this over the top of the maltesers using a teaspoon or cone made out of greaseproof paper with the end snipped off.
Leave to set, then cut into 24 squares and indulge!
An hour or two's setting time is needed for this recipe.
Chocolate Honeycomb Squares with Maltesers. PIN IT
This post was commissioned by Baking Mad. I was not expected to write a positive review and all opinions are, as always, my own. Thanks to my readers for supporting the brands and organisations that help to keep Tin and Thyme blythe and blogging.