I don’t know anyone who dislikes honeycomb, and if you are the one random person who does – shhhhh! Please don’t destroy this moment for me.
Regular readers are familiar with my million Rocky Road variations, from white chocolate Wizz Fizz, (click here) to Mint Chocolate chunk (click here), to Cookies and Cream (click here), to my Christmas wreath (click here) and MORE! But I am pretty confident in saying that this honeycomb version trumps them all!!!
Make it, send me a snap over social media and most importantly, ENJOY!
(To make a large tray’s worth – my tray is 27cm x 40cm. If you want to make less, you can easily make half this recipe in a smaller tray)
8 x 50g Crunchie bars – roughly chopped
280g white marshmallows
250g Arnott’s Scotch Finger biscuits – roughly chopped
200g Caramel Popcorn – crumbled
400g Cadbury Crunchie : Block Chocolate – melted
700g Cadbury Milk Chocolate – melted
2 x 50g bars to top – chopped roughly to top the rocky road
1) Place the 8 chopped Crunchies in a bowl with the marshmallows, chopped Scotch Fingers and Crumbled Caramel popcorn. Mix well.
2) In a microwave (in 10 second bursts) melt the 400g Crunchie Block Chocolate and the 700g of Milk Chocolate. Stir in between each 10 seconds and make sure not to burn!
3) Pour the melted chocolate over the Crunchie mix and stir well.
4) Transfer to your baking paper lined tray and top with 2 x chopped Crunchie bars. Set in fridge.
Store in airtight container in fridge for up to 10 days.
For the full play-by-play, check out the picture instructions below:
This post originally appeared on Phoodie and was republished here with full permission.