Name: Honeycomb crunch
Prep time: 30 min
Cook time: 15 min
Total time: 45 min
Yield: 10
Ingredients: 125 gram plain chocolate biscuits, finely crushed; 90 gram butter, melted; 2 teaspoon gelatine; 2 tablespoon just-boiled water; 375 gram cream cheese, chopped, at room temperature; 300 millilitre carton thickened cream; 1/2 cup caster sugar; 90 gram white chocolate, chopped, melted; 2 50g violet crumble bars, chopped; strawberries, to serve; Honeycomb toffee; 50 gram violet crumble bar, crushed; 3/4 cup water; 3/4 cup caster sugar

Ingredients

125 gram plain chocolate biscuits, finely crushed

90 gram butter, melted

2 teaspoon gelatine

2 tablespoon just-boiled water

375 gram cream cheese, chopped, at room temperature

300 millilitre carton thickened cream

1/2 cup caster sugar

90 gram white chocolate, chopped, melted

2 50g violet crumble bars, chopped

strawberries, to serve

Honeycomb toffee

50 gram violet crumble bar, crushed

3/4 cup water

3/4 cup caster sugar

Method

1.In a medium bowl, combine biscuit crumbs and butter.

2.Press mixture firmly onto base and side of a 22cm springform pan, using a flat-bottomed glass. Chill for 20 minutes until firm.

3.Meanwhile to make toffee, sprinkle honeycomb over a 30 x 30cm piece of baking paper. In a small saucepan, combine water and sugar. Stir over low heat 2-3 minutes, until sugar dissolves. Bring to boil. Simmer, without stirring, for 8-10 minutes, until golden brown. Pour toffee over honeycomb to cover. Cool. Break toffee into small pieces.

4.In a small jug, whisk gelatine briskly into water with a fork until dissolved. Cool slightly.

5.Meanwhile, in a large bowl, using an electric mixer, beat cream cheese well until smooth Add cream and sugar, beating well. Whisk gelatine mixture and white chocolate through. Fold in violet crumbles.

6.Pour mixture over base. Chill 3 hours or overnight until firm. Serve topped with cream and honeycomb toffee. Accompany with strawberries, if liked.

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