Chocolate Honeycomb Tray Bake

So, I am going to visit my sister at her university this week and she has made it clear that cake is an essential condition of the visit! After seeing this recipe in the most recent edition of the Sainsburys magazine I couldn't resist - any recipe that has 8 crunchie bars in the ingredients is going to win me over! It is slightly altered from the original as the first time I made this it was very crumbly and didn't cut very well. I don't have much time before I go and see her so the fact that this recipe freezes well is a bonus. Again this is not the prettiest of cakes but that is more than made up for by the amount of chocolate (I promise more pretty cakes in the next blog post!) 

Right lets get going, for this tray bake you will need: 

150g unsalted butter (melted)
25g light brown soft sugar (or caster)
3 tbsp cocoa
5 tbsp golden syrup 
400g milk chocolate (though dark could work!)
175g (11ish) plain digestive biscuits
8 (!) x 40g Crunchie bars

You could add lots of other yummy things as well such as dried fruit, nuts or marshmallows - whatever you fancy. 


Firstly grease and line a baking tin, I used one that was 30x23 cms. Then mix the melted butter, cocoa powder, golden syrup and sugar together in a large bowl. Break your Crunchie bars in half and put them in a freezer bag, seal the bag and use a heavy rolling pin to smush them into small pieces (this is the fun bit!). Then do the same with the digestive biscuits. Add the Crunchie and digestives to the chocolate mixture and mix well. Your mixture should look quite crumbly like this:

Break the chocolate into pieces and put in a heatproof bowl over a pan of nearly boiling water (you could try microwaving the chocolate but I've burnt it too many times doing that!). Whilst the chocolate is melting take your Crunchie mixture and spread it across your tin, use a spoon to firmly press the mixture down until it is flat. Then spread the melted chocolate over the top of the Crunchie mixture. Place in the fridge for 30 mins before using a palette knife to make ridges along the top:

Chill for at least another two hours before using a hot knife (dip the knife in a mug of hot water) to cut the tray bake up and then enjoy your chocolately goodness:

 Happy baking xxx