Too much chocolate around the house? Why not create something naughty but nice. These treats are fun to do and great to make with children.

This recipe was inspired by the wonderful Mary Berry.

Honeycomb Recipe

1 teaspoon Bicarbonate of soda
75g Caster Sugar
2 tablespoons Golden Syrup
Vegetable Oil

Chocolate Mix

250g of Dark or Milk Chocolate (or 'should' you have any left over Easter Eggs!)
100g Butter (cut into cubes)
2 tablespoons Golden Syrup
150g Digestive Biscuits

Step 1 Honeycomb

• Lightly grease a flat baking tray and line with greaseproof paper.
• Measure the bicarbonate of soda in advance so it is ready to use.
• Place the caster sugar and syrup into a large pan and heat for about 10 minutes on a low setting checking that all the sugar has dissolved. Use a wooden spoon to stir.
• When completely dissolved, increase the heat allowing the mixture to boil. At this point do not stir. The mixture should start to turn golden brown
• Remove the pan from the heat and add the bicarbonate of soda that you measured earlier. Immediately mix/whisk well for a few seconds. You will see the mixture froth up quite quickly.
• Very quickly pour the contents onto the baking tray. There is no need to touch or spread. Leave for approx 30 minutes so the honeycomb can cool and set.

Step 2 Chocolate Mix

• Line a square tin (approx 20.5cm/8in) with baking paper.
• Start by melting the chocolate over a pan of hot water. Once melted add the butter and golden syrup and mix well until lovely and smooth.
• Break the biscuits into pieces and also the honeycomb which should be cool now. Put both the biscuits and honeycomb into a bowl and add the chocolate mix. Mix together until everything is well coated in chocolate.
• Turn out the mixture into the tin and spread making sure it is in the corners.
• Cover the tin with cling film and leave in the fridge for about two hours. Using a sharp knife cut into pieces, the size is up to you.

For an even more luxurious treat, serve with honecomb or caramel flavoured ice-cream.