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Sticky, fudgy, chocolatey, crunchy textures and flavours intertwine to create these Gooey Chocolate and Honeycomb Cookie Bars. Essentially taking Crunchie chocolate bars and stuffing chunks of them into a cookie recipe, that is baked as a traybake rather than individual cookies. I give a recipe for honeycomb and add the chocolate separately but feel free to buy a pack of Crunchie bars and add them instead!
By creating bars rather than individual cookies, you end up with far more of the fudgy centre and there is no need to chill the dough. The only drawback with these is the 30-45min wait after baking before slicing! Although, you could just top with ice cream and dive in with spoons instead. The cornflour is crucial for a solid texture, and the brown sugar gives the sticky, fudgy, rich flavours and texture.
For real perfection, we use melted butter and cream it with two types of sugars (whisked on high with a mixer like this). Add lots of milk chocolate for real decadence. And as always, feel free to use different chocolate if you prefer! This recipe calls for a half batch of my honeycomb (cinder toffee) recipe, so make that ahead if doing so!
For these Gooey Chocolate and Honeycomb Cookie Bars, I use a basic 8′ square pan (I like this one), with my super simple honeycomb recipe. If you are looking for more traybake ideas check out these S’more Cookie Bars or these Snickers White Chocolate Brownies. For videos and baking inspiration, head on over to my Instagram.
Find my Honeycomb Recipe here.
Gooey Chocolate and Honeycomb Cookie Bars
Ingredients
- 110 g Butter Melted
- 50 g Granulated Sugar
- 175 g Light Brown Sugar
- 1 Medium Egg
- 2 tsp Vanilla Extract
- 280 g Plain Flour
- 1 tsp Baking Soda
- 1 tbsp Cornflour (Cornstarch)
For the Honeycomb/Chocolate mix ins:
- 150 g Milk Chocolate Chopped
- 1/2 Batch Honeycomb See above for recipe
- OR
- 4 Crunchie Bars (Regular)
Instructions
- If making your own, make the honeycomb as described in my recipe and let set for 45mins – 1 hour before using.
- Preheat the oven to 200C/180C Fan/Gas 6. Line an 8′ Square Baking Pan (9″ will work for thinner bars) with baking parchment.
- In a large bowl, or the bowl of a stand mixer, combine the butter, brown sugar and granulated sugar (medium speed) for about 3-5 minutes until fully combined.
- Add the egg and vanilla and mix again.
- Fold in the flour, baking soda and cornflour and fold together. Then gently fold in the chocolate and crushed honeycomb (or chopped Crunchie bars if using)
- Press into the prepared tin. The dough should be pretty solid so may require a bit of work to really press into the edges (I use clean hands).
- Bake for about 25 minutes, until entirely baked. Leave to cool on a wire rack for at least 45 minutes before attempting to cut (they retain their heat and will fall apart if cut any earlier).
