Chocolate Honeycomb Bars

Name: Chocolate Honeycomb Bars
Prep time: 20 min
Cook time: 10 min
Total time: 30 min
Yield: 12 bars
Ingredients: 1 cup granulated sugar; 1/4 cup light corn syrup; 1 tablespoon baking soda; 1/2 cup water; 200g milk chocolate, chopped; 100g dark chocolate, chopped

Highlighted under: Baking & Desserts

I absolutely adore making Chocolate Honeycomb Bars! The combination of crunchy honeycomb candy enveloped in rich chocolate is simply irresistible. Each bite delivers a satisfying crunch followed by smooth chocolate that melts in your mouth. I first came across this treat at a cozy café, and I was instantly hooked. Now, I can enjoy them any time I want by making them at home. This recipe is perfect for gatherings or just for indulging myself during a cozy movie night.

Created by

Chloe Bennett

Last updated on 2026-01-13T02:04:16.077Z

When I first attempted making Chocolate Honeycomb Bars, I was surprised by how simple the process was. The key is to heat the sugar gently and watch it melt before adding the honeycomb ingredients. I discovered that the timing was crucial; if the sugar caramelizes too much, it affects the texture. It’s a fun experiment that delivers delicious results!

Another little discovery was using a mix of milk and dark chocolate for the coating. This combo not only enhances the flavor but also ensures a perfect balance between sweetness and richness. It’s a treat that always impresses my friends when I serve it at gatherings!

        Why You Will Love This Recipe
        Rich chocolate flavor paired with crunchy honeycomb texture
Perfect balance of sweet and slightly bitter chocolate
Quick and easy to make, ideal for both special occasions and everyday snacks

      

Mastering the Honeycomb Technique

The key to achieving the perfect honeycomb texture lies in the cooking temperature and timing. As you cook the sugar and corn syrup mixture, keep a close eye on it. You want to let it simmer until it reaches a deep amber color, around 300°F (150°C) on a candy thermometer. This will ensure that your honeycomb is light and airy. If you don’t have a thermometer, visually check for a shiny, bubbling surface that turns golden-brown. Any undercooking will lead to a sticky, chewy mess, while overcooking can create a brittle texture.

When adding the baking soda, be prepared for a vigorous bubbling reaction. This is essential for the honeycomb's porous structure. Stir it quickly and gently to incorporate air without deflating the mix. Make sure to pour the mixture onto a lined baking sheet immediately after, spreading it out evenly for uniform thickness. Let it cool completely at room temperature for at least an hour to allow the texture to set properly before breaking it into pieces.

Choosing the Right Chocolate

The choice of chocolate plays a significant role in the final taste of your Chocolate Honeycomb Bars. I recommend using a high-quality milk chocolate that balances sweetness with creaminess, complemented by dark chocolate for added depth and slight bitterness. A 70% dark chocolate works well, enhancing the overall flavor profile without overpowering the honeycomb's sweetness. Ensure that the chocolate is chopped into small, even pieces for uniform melting, whether you’re using a microwave or a double boiler.

If you want to customize the flavor further, consider adding a pinch of sea salt to the melted chocolate. This will enhance the sweetness and provide a delightful contrast, especially with the crunchy honeycomb. You can also experiment with flavored chocolates, such as orange or mint-infused varieties, to give your bars a unique twist.

Storage and Serving Suggestions

Once your Chocolate Honeycomb Bars are set, store them in an airtight container at room temperature to maintain their crunch. They can last for about a week, but I doubt they’ll last that long! Avoid refrigeration unless you're in a particularly humid environment, as it can cause the chocolate to sweat and lose its glossy appeal. If you happen to have leftovers, enjoy them with a cup of tea or coffee for an indulgent afternoon treat.

For a fun serving idea, chop the coated honeycomb into smaller, bite-sized pieces and layer them over ice cream or yogurt for an impressive dessert. You could also drizzle some melted chocolate on top for an added touch. Alternatively, consider incorporating dried fruits or nuts into your recipes for different textures and flavors that complement the honeycomb.

Ingredients

For the Honeycomb

1 cup granulated sugar
1/4 cup light corn syrup
1 tablespoon baking soda
1/2 cup water

For the Chocolate Coating

200g milk chocolate, chopped
100g dark chocolate, chopped

Instructions

Make the Honeycomb

In a medium saucepan, combine the sugar, corn syrup, and water. Cook over medium heat, stirring until the sugar dissolves. Let it simmer without stirring until it reaches a deep amber color.

Remove from heat and quickly stir in the baking soda (it will bubble up!). Pour the mixture onto a lined baking sheet and let it cool completely.

Prepare the Chocolate Coating

Melt the milk and dark chocolate together in a heatproof bowl over simmering water, or in the microwave in short bursts. Stir until smooth.

Coat the Honeycomb

Once the honeycomb is set, break it into pieces. Dip each piece into the melted chocolate, ensuring it is fully coated. Place on a parchment-lined tray to set.

Let it Set

Allow the chocolate to harden completely at room temperature or refrigerate for quicker results. Once set, your Chocolate Honeycomb Bars are ready to be enjoyed!

Pro Tips

For a fun twist, try adding a sprinkle of sea salt on top of the chocolate before it sets for a sweet and salty combination.

Troubleshooting Tips

If your honeycomb doesn’t rise properly, the most common issue is not cooking the sugar mixture long enough. This results in a denser product. Make sure it reaches the proper temperature of 300°F (150°C), checking visually for that rich amber color. In contrast, if your honeycomb is too brittle, you may have overcooked it. A slightly softer batch can still be used; simply coat it generously in chocolate to provide a better texture balance.

Additionally, if the chocolate isn’t coating the honeycomb evenly, ensure it is completely melted and smooth. Stir vigorously while melting to incorporate any lumps. If it cools down too much before dipping, reheat gently, being cautious not to burn it. A low heat is crucial for preserving the rich flavor and texture of the chocolate.

Variations to Try

Feel free to get creative with additional flavors! Consider folding in crushed nuts, such as almonds or hazelnuts, into the melted chocolate for an elegant crunch and nutty flavor. You can also customize the honeycomb itself by adding spices like cinnamon or vanilla extract to the sugar mixture before cooking, which will give it a warm, aromatic edge that pairs beautifully with chocolate.

Another fun variation is to create layered bars by filling a parchment-lined tray with thicker layers of chocolate, allowing it to set slightly before adding the honeycomb and covering it with more chocolate. This gives a jaw-dropping presentation, showcasing the contrasting textures and flavors beautifully.

Questions About Recipes

→ Can I use different types of chocolate?

Absolutely! You can mix and match different chocolate types based on your preference—dark, milk, or even white chocolate.

→ What can I do if my honeycomb doesn’t puff up?

Ensure that you're using fresh baking soda and that your sugar mixture reaches a good temperature before adding it. Keep an eye on the color!

→ How should I store these bars?

Store them in an airtight container at room temperature for up to a week, or refrigerate if you prefer a firmer texture.

→ Can I add flavorings to the chocolate?

Yes! Adding a drop of peppermint extract or orange zest to the melted chocolate can give it a delightful twist.