Chocolate Peanut Honeycomb Pieces

chocolate peanut crunch squares

These little chocolate peanut honeycomb pieces are a massive hit every time I make them. Have even had people who are not normally fans of chocolate, ask for the recipe, now that is saying something. I think it is the magical combination of the salty peanuts and crunchy sweet and caramely honeycomb in the chocolate truffle coating, that makes this a winner.

The only thing that can be a bit tricky is making the honeycomb, it took me a few tries to get it wright, but once you know how, it is one of the easiest things to make. Just make sure to have enough ingredients for the honeycomb, so that you can make it again if failing the first time.

Honeycomb:

Ingredients:
150g sugar
150g golden syrup
3/4 teaspoon bicarbonate of soda

Prepare a baking tray with baking paper (There is no baking involved, this is for the honeycombe to set on.)
simply mix the sugar and syrup in a medium size pan and let it heat up to a boil on medium heat. Let it bubble away until the edges of the sugar start to get a darker colour about 4-5 minutes.

Now here is the tricky part, you take it off the heat, then quickly stir in the bicarbonate of soda, you don’t want to stir to much, but you also want it distributed all throughout the hot sugar. Then just scrape the sugar out onto the baking tray, but don’t try and spread it out, just leave it alone to set. Don’t worry if it looks really big, it will collapse a little.
Let it cool down completely before chopping it up.

Chocolate peanut honeycomb pieces:

Ingredients:
200g of the honeycomb, chopped into small pieces the same size as the peanuts.
300g salted peanuts (normal size, not jumbo).
400g dark chocolate (I use dairy free)
100g golden syrup
75g butter (I use Lactofree, but have also tried with coconut oil, which also turned out great, if you want to make this dairy free/vegan).

Line a square baking tin about 20×20 cm, with baking paper.

Mix the chopped honeycomb and peanuts in a bowl.
Melt the chocolate, syrup and butter in a small pan over low heat while stirring, until it is all melted together.
Then just pour the chocolate mixture over the peanuts and honeycomb and stir until it is all coated.
Pour it into the lined baking tin and using the back of the spoon, pat down the mixture as much as possible.

Place the baking tin in the fridge to set for a few hours or over night.
Once set, remove from tray onto a cutting board and using a large sharp knife, cut into bite size squares. Place the squares in a container and keep in the fridge until serving.

Mia
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