Homemade 'Crunchie Bars'

First, a disclaimer.

My own homemade crunchie bars were a tad sticky, although i must blame this 100% on the horribly hot and humid weather we have been having off late. I hate the way terrible weather can make a fantastic dish under perform.

Nevertheless, they were delicious stick. I am the kind of girl who adores her fair share of ooey-gooey sticky finger treats. Soft toffee? Bring it on.

Whether you live in the tropics, or are experiencing blissfully dry and cool-ish weather (ahemmm lucky you), this is wonderful. Especially if you have used up your candy-bar money stash, and a craving a good ol' crunchie bar. 

Love those buggers.

If you are not so much of a chocolate person, (what is wrong with you?) skip the chocolate topping and you will still have yourself a nice crunchy chewy, sweet treat.

Homemade 'Crunchie Bars'

Makes: About 8 'finger-sized' bars

Source: At Down Under

For the honeycomb:

50g granulated sugar

2 tbsp honey/golden syrup

3/4 tsp baking soda

Almond slices (optional) (I like an extra crunch in my crunchie bars, eh?)

Chocolate topping:

1/2 cup milk chocolate morsels

Splash of milk

White chocolate morsels (optional) (or is it?)

Prepare a cake tin lined with baking paper or use a silicone pan. In a sauce over medium fire, mix sugar and syrup/honey and stir together to mix. Let the mixture melt and stir until it starts bubbling – Between 3-5 minutes. Off the heat, add baking soda and stir. Syrup will foam. Pour it in the prepared pan and top with almond slices. Wait for it to harden before topping with chocolate.

Over a boiling water bath, melt the milk chocolate morsels and milk until smooth. Pour over hardened honeycomb and top with white chocolate morsels. Once chocolate has hardened, cut into 8 slices, or break it up into tiny 'bite-sized' pieces.

Yes, it is.