Honeycomb Shortbread Squares

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!