The Stair Arms Hotel in Pathhead, Midlothian has shared this Honeycomb Crunchie traybake recipe.

  • 20 minutes
  • 10
  • Easy
In light of their successful ‘Bakeaway’ service,the hotel are sharing their most popular recipes that are perfect for a picnic basket this national picnic week. For locals, the hotel are offering ‘pic n mix’ picnic baskets for collection but their baking recipes - including this tray bake - are easy to recreate at home for those not nearby.

Ingredients

  • 175ml Golden syrup
  • 125g Butter
  • 250g Milk choc (very finely chopped)
  • 250 Dark chocolate (very finely chopped)
  • 175g Digestives (broken into pieces)
  • 90g Raisins (optional)
  • 250g Crunchie (Broken up into chunks)
  • Topping
  • 200g Chocolate
  • Chopped crunchies

Method

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.

Honeycomb Crunchie traybake

About The Author

Rosalind Erskine

Known for cake making, experimental jam recipes, Champagne and gin drinking (and the inability to cook Gnocchi), Rosalind writes for The Scotsman on all things food and drink related.

Let us know what you think

comments

About The Author

Rosalind Erskine

Known for cake making, experimental jam recipes, Champagne and gin drinking (and the inability to cook Gnocchi), Rosalind writes for The Scotsman on all things food and drink related.