We all need a bit of lockdown love and my homemade Crunchie Bars are the ultimate treat. Made with store cupboard ingredients, they are really easy to throw together; the tricky part is trying to eat the Crunchies before you coat them in chocolate. You can use any chocolate you like; light, dark or even white. If you want to add a little crunch, try scattering some smashed nuts over the top when they have just been just been dipped in the chocolate or why not try some finely chopped dried fruit like cranberries or apricots.
- Line a baking dish with greaseproof paper. Put the sugar and golden syrup into a deep non-stick saucepan. Heat over a high heat, shaking the pan occasionally, for about 3-4 minutes or until all the sugar has dissolved.
- Remove the pan from the heat and add the bicarbonate of soda. It will rush up madly, so be EXTRA careful. Mix once and transfer to the baking dish. Leave to set for at leave 2 hours.
- Break the chocolate up into a small heat proof bowl and place over a pan of simmering water to melt. Pour over the honeycomb and smooth out. Leave to set for an hour.
- Cut the honeycomb into 2 inch pieces and then dive straight in.
200g caster sugar
6 tbsp. golden syrup or runny honey
3 tsp. bicarbonate of soda
250g chocolate – this can be dark or milk