Yellowman and Honeycomb Traybake
A crunchy Northern Irish traybake combining rich melted chocolate, crushed biscuits, and crisp, bubbly Yellowman honeycomb toffee.
- Prep
- 20 min
- Cook
- 10 min
- Total
- 30 min
- Servings
- 12
- Difficulty
- Easy
- Calories
- 340 kcal
Equipment
- •20 cm square baking tin
- •greaseproof paper
- •heavy-based saucepan
- •heatproof mixing bowl
- •rolling pin
Nutrition
Per serving, approximate
- Calories
- 340 kcal
- fat
- 17 g
- carbs
- 44 g
- fibre
- 2 g
- protein
- 3 g
- calories
- 340 kcal
Instructions
- 1
Line a 20 cm square baking tin and a separate flat baking tray with greaseproof paper.
- 2
Add the caster sugar and golden syrup to a heavy saucepan on low heat.
- 3
Warm gently on the hob until the sugar crystals dissolve completely.
- 4
Turn up the heat and bubble without stirring until rich amber in colour.
- 5
Remove from the heat and whisk in the bicarbonate of soda until it foams vigorously.
- 6
Pour the foaming yellowman onto the flat lined tray and leave until cold and brittle.
- 7
Melt the butter, dark chocolate, and milk chocolate together in a heatproof bowl set over simmering water.
- 8
Bash the cooled yellowman and digestive biscuits into chunky pieces using a rolling pin.
- 9
Fold the crushed biscuits, yellowman shards, and marshmallows into the melted chocolate mixture.
- 10
Press the mixture evenly into the prepared square tin using the back of a spoon.
- 11
Chill in the fridge for at least two hours until fully set, then slice into squares.
Chef's tips
Take the sugar syrup off the heat before adding bicarbonate of soda to avoid scorching the toffee. Keep some larger yellowman chunks to give the traybake an appealing crunch and golden flecks. Use a sharp, warm knife to achieve neat, clean slices.
Ingredient substitutions
- digestive biscuits → gluten-free digestives or rich tea biscuits
- salted butter → unsalted butter with a pinch of fine sea salt
Storage
Store the traybake slices in an airtight tin in the fridge for up to one week.
Reheating
This is a chilled traybake and is best served cold straight from the fridge.
Common mistakes to avoid
- •Stirring the boiling sugar syrup, which causes it to crystallise and turn grainy.
- •Crushing the honeycomb into fine powder instead of leaving crunchy, bite-sized shards.
- •Overheating the chocolate and butter mixture, causing the chocolate to seize.
Serving suggestions
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