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Chocolate honeycomb bites

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These chocolate honeycomb bites are perfect for picnics, lunchboxes or simply an afternoon treat

Makes 28

You will need

  • Unsalted butter 75g
  • Pecan halves 100g, roughly chopped
  • Sea salt flakes a pinch
  • Dark chocolate 300g
  • Golden syrup 2 tbsp
  • Crunchie bars 3, 40g bars

Method

  1. Heat a small knob of the butter in a pan and, when foaming, tip in the pecans with a pinch of crushed sea salt flakes.
  2. Stir over a medium heat for 3-4 minutes or till toasted – you’ll smell them when they’re ready.
  3. Tip the toasted nuts into a bowl and leave to cool.
  4. Break the chocolate into pieces and melt in a medium pan with the rest of the butter and the syrup, stirring.
  5. Once the chocolate mixture is smooth, take the pan off the heat. Chop the Crunchie bars and add the chunks, along with the toasted pecans, to the chocolate mixture.
  6. Gently mix together before transferring to an 18cm round or square cake tin. Leave to set for a couple of hours at room temperature or an hour in the fridge.
  7. Remove the chocolate cake from the tin and cut into quarters, then cut each quarter into 7 or 8 angular chunks.

Chef’s tip: ‘These will keep for days in a tupperware box or tin, and each one will give you a satisfying sweet nugget of crunchiness,’ says Martin

Find more campervan recipes in Martin Dorey’s The Camper Van Coast cook book, available at www.martindorey.com

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