Baking recipe: Honeycomb Crunchie traybake

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

20 minutes
Published: June 17, 2020

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


  • 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
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