Apricot, Tahini & Honeycomb Bars

Sometimes it’s the cosy factor that wins. Around Halloween & Bonfire night, its about surrounding yourself with the ombre confetti of autumn, relishing in all the indulgent, rich, and comforting morsels as smoke fills your clothes and hair.


These are simple to whip up, store well and are the perfect little offering as you step over the threshold from the cold chill air to the blanket of warmth of a friend’s house.

Ingredients:


Honeycomb:


100g Caster Sugar

3tbsp Golden Syrup

1tsp Bicarbonate of Soda


Bars :


300g Digestive Biscuits

50g Pecans, roughly chopped

50g Dried Apricots, roughly chopped

100g Unsalted Butter

60g Tahini

60g Golden Syrup

¼ tsp Sea Salt Flakes

400g Dark Chocolate

70g White Chocolate


Method:


1. Begin with the honeycomb. Have a small, high sided baking tray lined with greased baking paper ready. Add the sugar and syrup to a small pan over a medium heat to dissolve. Once dissolved, turn the heat to high and bubble until the mixture reaches 150C on a thermometer. If you don’t have one, you will notice that the bubbles will appear stickier, and the colour will turn to that of a rusty penny.

2. Immediately remove from the heat and quicky whisk in the bicarbonate of soda until just combined, if you over whisk your honeycomb will fall flat. The mixture will bubble and increase in volume so beware if you are cooking with children.

3. Pour into your line tray and leave well alone, it will level itself. Leave for 1 hours to firm up then break int pieces.

4. For the bars, line a 9x9” brownie tin with butter and baking paper. Add the digestives to a food processor and pulse until broken down but still with a few chunks.

5. Stir in half the honeycomb, the pecans, and the apricots.

6. To a heatproof bowl, add the butter, tahini, syrup and 100g dark chocolate. Microwave for 40-60 seconds until melted then mix until smooth.

7. Pour this over the biscuit mixture and mix well until everything is coated. Using the base of a flat glass, push the mixture into the prepared tin until very compact, this will hold it together. Pop in the fridge for 3-4 hours or until completely set.

8. Once set, melt the remaining dark chocolate in 30 second bursts in the microwave, or over a Bain Marie. Pour over the set mix and level out.

9. Melt the white chocolate in the same way then, using a spoon, drizzle randomly over the dark chocolate.

10. Use a skewer to swirl the two chocolates together. Pop back in the fridge for 2-3 hours to set completely before cutting into bars, wrapping up and taking round to enjoy with friends. A few squares and the remaining honeycomb? No one will ever know they existed……