Sweet, crunchy, sticky, coma inducing treats that are incredibly moreish. This easy no-bake recipe for chocolate honeycomb squares even includes a few Maltesers. You can make your own honeycomb or buy some in. The choice, as they say, is yours.
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. Perhaps not surprisingly dozens of recipes issued forth. With a little thought I narrowed my chocolate search down to Eric’s recipes. Seeing as I was going to make something from the site, I reckoned it may as well be one of his. This gave me a more reduced choice.
After that it was plain sailing. 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 a batch of my own and now I’d found it.
Chocolate Honeycomb Squares
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. I’m warning you know, I have a few.
Indulgent is the best word for these chocolate honeycomb squares. They are 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 melted some orange flavoured dark chocolate to drizzle over the top. You can use whatever flavour you like, but I sort of think that plain is probably best. There’s so much going on already with both honeycomb and Maltesers. Although it has to be said, I was surprised at how much the orange flavour stood out, especially as so little of the dark chocolate actually made it onto the top.
Other Malteser Recipes You Might Like
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Thanks for visiting Tin and Thyme. If you make this honeycomb Malteser tiffin, I’d love to hear about it in the comments below. And do please rate the recipe. Have you any top tips? Do share photos on social media too and use the hashtag #tinandthyme, so I can spot them.
If you’d like more no-bake recipes, follow the link and you’ll find I have quite a lot of them. All delicious and nutritious, of course.
Chocolate Honeycomb Squares with Maltesers. PIN IT
Chocolate Honeycomb Squares – The Recipe
Chocolate Honeycomb Squares
- 125 g milk chocolate (35%)
- 50 g unsalted butter
- 1 ½ tbsp golden syrup
- 115 g digestive biscuits
- 115 g Maltesers + more to cover
- 100 g 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 20×20 cm (8") square 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.
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 blithe and blogging.