Honeycomb rocky road

Honeycomb rocky road

This is made possible by BBC Foods!


  • 400g/14oz milk chocolate, broken into pieces
  • 225g/8oz butter, cubed, plus extra for greasing
  • 6 tbsp golden syrup
  • 75g/3oz dark chocolate (approx. 52% cocoa solids), broken into pieces
  • 500g/1lb 2oz digestive biscuits, roughly crushed to nut-sized pieces
  • 4 x 32g chocolate coated honeycomb bars, cut into bite-sized pieces


  1. Grease and line a 30x23cm/12x9in traybake tin with baking paper.

  2. Place the milk chocolate in a large heatproof bowl and add the butter and syrup.

  3. Place the bowl over a pan of simmering water and heat gently, stirring until melted.

  4. Place the dark chocolate in a small heatproof bowl.

  5. Place the bowl of a pan of simmering water until the chocolate is melted.

  6. Add the biscuits to the milk chocolate mixture and fold together until well coated. Spoon into the prepared tin.

  7. Sprinkle over the honeycomb bar pieces and press down firmly. Drizzle with the melted dark chocolate in a zig zag pattern.

  8. Chill in the fridge for 2 hours until firm. Slice into 24 squares to serve.

Banner and Image Credit: Kolpakova Svetlana

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