Recipes
Honeycomb Shortbread Squares
This delicious traybake is made with our all butter shortbread and crunchy honeycomb. It's easy to make and the perfect indulgent sweet treat!
200g Dean’s All Butter Shortbread, crushed
185g butter
250g dark chocolate
250g milk chocolate
180g golden syrup
230g Crunchies, diced up
2 Crunchies, crushed
Follow The Steps
Line a 9 x 9” tin.
Crush the shortbread using a rolling pin or food processor. Carefully dice up the Crunchies using a knife.
Slowly melt the butter, chocolate and syrup in a pan until smooth.
In a bowl, add the crushed shortbread and diced up Crunchies and then pour over the melted chocolate mixture.
Stir this until it is well combined and pour into the lined tin. Gently smooth out the mixture in the tin and ensure it is pushed into all the corners, using the back of a spoon.
Use a rolling pin to gently crush the 2 Crunchies while still in their wrapper.
Sprinkle over the crushed Crunchies and gently push these into the mixture.
Set in the fridge for at least 2 – 3 hours.
Warm a sharp knife in boiling water. Remove from the tin and gently slice into squares.
Enjoy!
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