Method

• 1.
  Line a 23cm square cake tin or baking dish, 5cm deep, with foil and spray with cooking oil spray.
• 2.
  In a saucepan large enough to accommodate the mixture (which will eventually grow to 4–5 times its original size), combine the sugar, salt and corn syrup/glucose syrup and stir over low heat. Once boiling, add the black spiced rum and vanilla. Cook over medium–high heat until it reaches ‘hard crack’ consistency, or 145–150°C on a candy thermometer. This should take around 10 minutes.
• 3.
  Remove the saucepan from the heat and immediately stir in the cinnamon and bicarbonate of soda. Take care - the mixture will bubble up significantly! Stir until just combined, being careful not to knock out the airy texture of your honeycomb. Gently and carefully pour into the prepared tray or dish.
• 4.
  Allow the honeycomb to cool completely (at least 1 hour). Once cooled, use a rolling pin to smash it into smaller chunks and be sure to remove any remaining foil.
• 5.
  To assemble, Put the dark chocolate and coconut oil in a clean, dry, heatproof bowl over a saucepan of just-simmering water (the water should not touch the base of the bowl). Gently stir with a silicone spatula until melted, then add the black food colouring until the desired shade is achieved. Mix in the crushed Oreo biscuits.
• 6.
  Line a tray with baking paper. Using a fork, dip the honeycomb pieces into the melted chocolate and transfer to the tray.