Prep
30 minsBake
25-30 minsServes
8Difficulty
Medium About
Sweet, buttery, crunchy and crumbly- shortbread biscuit is a perfect combination of flavours and textures. We made our own version of this luxurious biccy with a bottom layer made with shortbread, the middle layer filled with lush honeycomb and salted peanut caramel, and the top layer made with dark chocolate. The result of this honeycomb biscuit bar recipe is an utterly delicious, irresistible snack which is absolutely ideal with a cup of tea or coffee!
Follow these 8 steps to achieve the ultimate homemade honeycomb biscuit bar!
Heat the oven to 160C (140C fan/Gas mark 3) and line the baking tin with baking parchment.
In a large bowl, rub together flour and butter using your hands until the texture resembles fine breadcrumbs, then add sugar, vanilla and pinch of salt.
Transfer the mixture into the lined baking tray and press firmly using the back of the spoon. Bake for 50 minutes or until golden brown. Leave to cool in the tin.
Make the caramel by placing all the ingredients in a small pan. Heat gently until it simmers, then stir continuously for 5 minutes until it thickens. Leave to cool for a couple of minutes.
Sprinkle chopped salted peanuts and honeycomb pieces on top of the shortbread then pour the caramel over the top. Leave to cool completely.
Place the dark chocolate and butter in a bowl over a pan of simmering water and allow it to melt.
Pour the chocolate mixture on top of the caramel and allow it to set completely.
Cut into squares and enjoy!
Ingredients – 5 items
1
Plain flour
Cold butter, unsalted
Cubed
Fairtrade Tate & Lyle Golden Caster Sugar
Vanilla essence
Pinch of salt
For the salted peanut & honeycomb caramel layer
Condensed milk
Butter
Lyle’s Golden Syrup
Tate & Lyle Fairtrade Dark Soft Brown Cane Sugar
Salted peanuts
Chopped
Honeycomb
For the chocolate topping
Dark chocolate
Chopped
Butter
Green and orange sugar sprinkles
To decorate
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Prep Time – 30 mins (4 hours to chill)
Yield – 12 – 16 (dependant on the size of your cutters)
Ingredients
Biscuits
50g Tate & Lyle Fair Trade – Pure Cane Icing sugar
250g unsalted butter
2 tbsp of Earl Grey Tea
220g plain flour
Pinch of salt
Icing
A squeeze of lemon
100g Tate & Lyle Fair Trade – Pure Cane Icing sugar
Instructions
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Find out more at the link in bio.
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