Love the iconic crunch of a Cadbury Crunchie? Then get ready to fall head over heels for these irresistible honeycomb clusters. They’re the ultimate shortcut to candy-bar satisfaction, with zero baking required!
With zero baking required, these honeycomb clusters deliver that iconic Cadbury Crunchie snap and honeyed sweetness using your very own homemade honeycomb recipe. These sweet treats are perfect for stashing in the pantry when cravings strike or packaging up as irresistible homemade gifts!
This recipe couldn’t be any easier. You only need two simple components to create these irresistible little bites of crunchy, creamy decadence. Regardless, don’t forget to check the full details in the recipe card below for best results.
PRO TIP: Don’t make your honeycomb on humid days as it absorbs moisture very easily and won’t be crisp.
It all starts with the honeycomb, and you can make a fresh batch of this light, airy, and brittle caramel candy ahead of time to save time and effort.
Once your homemade honeycomb has fully hardened, melt two-thirds of the white chocolate using a double boiler, then remove it from the heat and stir in the remaining chocolate until completely smooth. You will essentially be tempering the chocolate that way. Check how to temper chocolate without a candy thermometer here.
Allow the chocolate to cool until it feels cool against the inside of your lower lip, then break the honeycomb into small pieces and gently fold them through.
Spoon the mixture into 12 clusters onto a parchment-lined baking sheet, and leave them to set completely before serving.
TIP: Pop the clusters in the fridge for 15-20 minutes if you’re in a hurry for them to set, but room temperature setting gives a better chocolate sheen. Avoid the fridge for long-term storage, as condensation can ruin the crunch!
Store these tasty honeycomb clusters outside the fridge in an airtight container for up to 2 weeks.
I don’t recommend storing these honeycomb clusters in the fridge or freezer as honeycomb is very sensitive to moisture. Freezing causes condensation, especially while thawing, which turns the honeycomb sticky, chewy, and prone to collapse which will affect that light, crisp crunch we’re after.
While Cadbury Crunchie bars inspired these honeycomb clusters, I also love channeling the flavors and textures of other classic candy favorites into homemade treats.
Yes, you can basically use any chocolate you like. Milk chocolate or dark chocolate work well in this recipe.
When you use chocolate to make toppings for brownies and bars, or other sweet treats, the chocolate needs to be tempered. Tempering the chocolate hardens it nicely and doesn’t give it a white haze, but it does give it a crunchy bite. Just what you want! To learn more, check out this article on tempering without a thermometer.
Both these homemade clusters and a Cadbury Crunchie share that same airy toffee centre, but while the classic bar is coated in milk chocolate, these clusters get a luxurious white chocolate shell.
Don’t be afraid to get creative! Elevate your honeycomb clusters with flaky sea salt, orange zest, toasted nuts, cacao nibs, espresso, freeze-dried raspberries, or festive sprinkles.
Make sure to add these toppings while the chocolate coating is still wet so that they stick.
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