How to make the Honeycomb Crunchie traybake
On a low heat, melt together the syrup and butter – stirring regularly as you don’t want them to burn.
Once melted together, you can take off the heat add the chopped chocolate a handful at a time, so it melts well. (If it’s not melting properly then turn to the lowest heat setting for a couple of minutes.)
Take all the dry ingredients in a bowl and then pour your wet ingredients on top.
Mix together so all the dry ingredients is completely coated in your chocolate mixture.
Place in the fridge to cool until hard – around 3-4 hours should do the trick.
While cooling, you can melt your extra chocolate and drizzle over the top of your traybake using a spoon then scatter the crunchie chunks.
