Crunchie Bars
Indulge your sweet tooth with these homemade Crunchie Bars, a delightful twist on the classic honeycomb candy dipped in rich milk chocolate. This recipe combines pantry staples like granulated sugar, golden syrup, and baking soda to create a light, airy honeycomb center with that iconic bubbly texture. Coated in a velvety layer of melted milk chocolate, each bite provides a satisfying crunch followed by a melt-in-your-mouth sweetness. With just 30 minutes of active prep and cook time, these DIY candy bars are perfect for gifting, snacking, or adding a homemade touch to your dessert spread. Whether you’re looking for a nostalgic treat or a fun weekend baking project, this easy Crunchie Bars recipe will quickly become a family favorite! Keywords: homemade crunchie bars, honeycomb candy, chocolate-coated treats, DIY candy recipe, quick dessert ideas.
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Recipe Information
Ingredients
- 200 grams Granulated sugar
- 75 grams Golden syrup
- 50 ml Water
- 1.5 teaspoons Baking soda
- 300 grams Milk chocolate
Instructions
Grease a 20x20 cm (8x8 inch) square baking tin and line it with parchment paper, ensuring the paper extends up the sides for easy removal later.
Combine the sugar, golden syrup, and water in a medium-sized, heavy-bottomed saucepan. Mix gently to combine but avoid stirring once it begins heating.
Place the saucepan over medium heat and let the mixture dissolve and come to a boil. Cook until it reaches 150°C (300°F) or the hard crack stage. Use a candy thermometer to monitor the temperature closely.
Once the mixture reaches the correct temperature, remove it from the heat immediately. Working quickly, sift the baking soda over the mixture and whisk it in gently. The mixture will foam up dramatically.
Pour the foamy mixture into the prepared baking tin, spreading it out slightly. Do not press or stir the mixture as this will deflate the honeycomb. Let it cool completely for about 1 hour.
Once the honeycomb has cooled and hardened, remove it from the tin and break it into smaller bar-shaped pieces.
Melt the milk chocolate in a heatproof bowl over a pot of simmering water (double boiler method) or in the microwave in short bursts, stirring frequently.
Dip each honeycomb bar into the melted chocolate using tongs or a fork, ensuring it is fully coated. Place the coated bars on a sheet of parchment paper and let them set at room temperature or in the refrigerator until the chocolate hardens.
Once the chocolate has set, the Crunchie Bars are ready to enjoy! Store them in an airtight container at room temperature for up to 1 week.
Nutrition Facts
Calories |
2592 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 91.2 g | 117% | |
| Saturated Fat | 55.5 g | 278% | |
| Polyunsaturated Fat | 0.0 g | ||
| Cholesterol | 69 mg | 23% | |
| Sodium | 2183 mg | 95% | |
| Total Carbohydrate | 441.9 g | 161% | |
| Dietary Fiber | 10.2 g | 36% | |
| Total Sugars | 422.1 g | ||
| Protein | 23.1 g | 46% | |
| Vitamin D | 0.6 mcg | 3% | |
| Calcium | 570 mg | 44% | |
| Iron | 7.2 mg | 40% | |
| Potassium | 1154 mg | 25% | |
*The % Daily Value tells you how much a nutrient in a serving of food contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.
