Homemade Crunchie Bars

These homemade Crunchie bars feature a crunchy honeycomb center coated in smooth, rich milk chocolate. A perfect treat for those who love sweet and crunchy textures with a touch of caramelized goodness, this nostalgic candy is a delightful blend of simplicity and indulgence. Made with just a few pantry staples, they’re ideal for homemade gifting or satisfying a sweet craving.

Why You’ll Love This Recipe

Homemade Crunchie bars deliver everything you love about the store-bought version, but with the bonus of being freshly made in your own kitchen. The honeycomb center is light, crisp, and filled with that characteristic airy crunch, while the chocolate coating adds a rich, creamy contrast. This easy recipe is fun to make, especially when watching the honeycomb bubble up. It’s a delightful treat that brings both flavor and texture in every bite.

Ingredients

(Tip: You can find the complete list of ingredients and their measurements in the recipe card below.)

For the honeycomb center:

• granulated sugar
• golden syrup (or light corn syrup)
• butter
• baking soda

For the chocolate coating:

• milk chocolate (or dark chocolate, if preferred)

Directions

1. Grease a 9-inch square pan or line it with parchment paper.
2. In a large saucepan over medium heat, combine the sugar, golden syrup, and butter. Stir until the sugar dissolves and the mixture begins to bubble.
3. Let it simmer for 2–3 minutes without stirring, then remove from heat.
4. Quickly stir in the baking soda. The mixture will foam up rapidly—pour it immediately into the prepared pan.
5. Allow the honeycomb to cool and harden at room temperature for about 1 hour.
6. Once fully set, break the honeycomb into chunks and roughly chop into smaller pieces.
7. Melt the chocolate in a heatproof bowl over simmering water or in the microwave in 20-second bursts, stirring each time.
8. Dip each honeycomb piece into the melted chocolate until fully coated.
9. Place the coated pieces on a parchment-lined tray and allow the chocolate to set.
10. Once the chocolate is firm, your homemade Crunchie bars are ready to enjoy.

Servings and timing

• Servings: 12 bars
• Prep Time: 15 minutes
• Cooking Time: 15 minutes
• Total Time: 2 hours (includes setting time)
• Calories: Approximately 250 kcal per bar

Variations

• Dark Chocolate Version: Use dark chocolate for a more intense cocoa flavor and less sweetness.
• Add Sea Salt: Sprinkle a bit of flaky sea salt over the chocolate before it sets for a gourmet touch.
• Dip in White Chocolate: For a different twist, dip honeycomb in white chocolate instead.
• Mini Crunchie Bites: Cut honeycomb into smaller pieces before coating for bite-sized treats.
• Flavored Chocolate: Add a touch of orange or mint extract to the melted chocolate for added flavor depth.

Storage/Reheating

Storage: Store Crunchie bars in an airtight container at room temperature for up to 1 week. Avoid humid environments, as moisture can cause the honeycomb to become sticky.

Reheating: These bars are best enjoyed at room temperature. Reheating is not recommended as it can melt the chocolate and affect the texture of the honeycomb.

FAQs

Can I use corn syrup instead of golden syrup?

Yes, light corn syrup is a suitable substitute and will produce a similar texture and flavor in the honeycomb.

Why did my honeycomb collapse?

Over-stirring after adding the baking soda or not pouring it quickly enough into the pan can cause the structure to collapse. Work quickly once you add the baking soda.

How do I clean the pan after making honeycomb?

Soak the pan in hot water to dissolve the sugar residue, then wash as usual.

Can I make this recipe vegan?

Yes, use a plant-based butter and dairy-free chocolate. Ensure your sugar and syrup are also vegan-friendly.

What does the baking soda do in the recipe?

Baking soda reacts with the hot sugar syrup to create carbon dioxide bubbles, giving the honeycomb its airy, crunchy texture.

Can I make the honeycomb in advance?

Yes, the honeycomb can be made a day or two ahead and stored in an airtight container before dipping in chocolate.

Is a candy thermometer necessary?

No, but it can help achieve better consistency. The sugar mixture should reach a light amber color and begin bubbling before removing from heat.

Can I double the recipe?

Yes, but be careful as larger batches may be harder to handle quickly once the baking soda is added.

Why is my honeycomb sticky?

Exposure to moisture or humidity can cause honeycomb to become sticky. Ensure it’s stored in a dry, sealed container.

Can I add nuts or other mix-ins?

Not to the honeycomb itself, but you can sprinkle chopped nuts onto the chocolate coating before it sets for added crunch and flavor.

Conclusion

Homemade Crunchie bars are a delightful confection that’s easy to create and incredibly satisfying to eat. The combination of crisp honeycomb and smooth chocolate makes for a perfect sweet treat that’s great for sharing—or keeping all to yourself. With just a few ingredients and some simple steps, you can enjoy a nostalgic favorite anytime, fresh from your kitchen.

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