BakingEasterEasyRecipesShane Smith

Chocolate Honeycomb Squares

chill overnight Cook
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Such a fun day in the RTE Today Show studios, I hope you managed to catch our Easter cookery segment with our Brand Ambassador, Shane Smith. With Easter just around the corner, these chocolate honeycomb squares are the perfect treat. You just need a handful of ingredients and they’re super easy to make! The mix of gingernut biscuits, sultanas covered with a velvety chocolate and topped with crunchy honeycomb is a match made in heaven.

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Chocolate Honeycomb Squares

Chocolate Honeycomb Squares

prep time
20 mins
cooking time
chill overnight
total time
20 mins + chilling time


  • 1x 9” square baking tin

  • Weighing scales

  • Mixing bowls

  • Parchment paper

  • Saucepan

  • Microwave

  • Spatula

  • Wooden spoon

  • Chopping board

  • Chopping knife


  • Honeycomb:

  • 100g Gem caster sugar

  • 50g golden syrup

  • 1 level tsp Gem Bread Soda (bicarbonate of soda)

  • Chocolate Biscuit Cake:

  • 400g Gem milk chocolate

  • 225g butter

  • 120g golden syrup

  • 300g crushed gingernut biscuits

  • 100g Gem sultanas

  • 100g Gem dark chocolate, melted

  • 150g crushed honeycomb


For the honeycomb, grease a small loaf tin and line with parchment paper.
Add the sugar and golden syrup to a saucepan and heat gently.
Stir the mixture to help combine and once completely melted, turn up the heat until you reach a light amber colour.
Turn the heat off and add the bicarbonate of soda and stir through with a wooden spoon.
The mixture will start to foam up so carefully scrape into the prepared tin and set aside to cool for 30 mins.
At this point the honeycomb will be hard and ready to crumble or snap into chunks.
To make the biscuit cake, line a 9” square baking tin with parchment paper.
Add the milk chocolate, butter and golden syrup into a bowl.
Place this over a pot of gently simmering water and stir until everything is melted and combined.
Into a separate bowl, break in the biscuits and add the sultanas.
Pour the melted chocolate mixture over the biscuits and mix to coat everything.
Spoon and press this into the lined tin and chill for a minimum of 3 hours.
To serve, portion the biscuit cake into squares, drizzle over the melted dark chocolate and stick the broken pieces of honeycomb on top.

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