SnapJacks Honeycomb Crunch Squares

SnapJacks Honeycomb Crunch Squares

Just before Christmas we received lots of the new Maryland Snapjacks to review! They are absolutely delicious – we were sent some recipe cards with them for ideas for things to make with them… we have had a go at making the SnapJacks Honeycomb Crunch Squares below and have to say they are gorgeous! We did opt to use marshmallows instead of popcorn as I’m not really a huge fan of popcorn; but I’m sure they are just as delicious! Really simple to make; perfect for a quick treat!

Ingredients -

180g pack SnapJacks Honeycomb Snaps
100g glace cherries, halved
100g sultanas or raisins
40g Sweet or slightly salted poprcorn
200g plain chocolate, broken into pieces
125g butter
2 tbsp golden syrup

Method -

1. Use your hands to break up the Snaps into small pieces, putting them into
a large bowl. Add the cherries, sultanas or raisins and popcorn, stirring
to mix.

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2. Put the chocolate, butter and syrup into a large saucepan and heat gently,
stirring over a low heat, until the chocolate and butter have melted. Do not
let the mixture get too hot. Cool slightly.

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3. Meanwhile, grease and line a shallow 23cm (9 inch) square cake tin with
baking parchment or greaseproof paper.

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4. Tip the biscuit mixture into the melted mixture and stir until thoroughly
coated. Transfer to the prepared tin and level the surface. Chill in the
fridge until set – about 1 hour. Cut into 16 squares and keep refrigerated
in an airtight box

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Looks and tastes amazing!

Why not make this recipe into Rocky Road by using 125g mini marshmallows instead of popcorn for a sweet treat? (though the recipe will no longer be suitable for vegetarians).

Calories: 229 (1 square) Fat per serving: 12.5g (of which 8g saturated)

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Comments

  1. They look yummy x
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