Dessert American

Honeycomb cookie bars

Name: Honeycomb cookie bars
Prep time: 15 min
Cook time: 35 min
Total time: 50 min
Yield: 8
Cuisine: /american
Ingredients: 100g unsalted butter; 40.00 ml caster sugar; 75g brown sugar; 200g plain flour; 40g milk powder; 1 tsp vanilla essence; 1 egg; 100g dark chocolate chips; 50g cacao nibs; 1/4 tsp baking powder; 1/4 tsp bicarbonate of soda; 90g honey; 50g unsalted butter, chopped; 70g shredded coconut; 100g walnut; 220g caster sugar; 180g honey; 1 1/2 tsp bicarbonate of soda, sifted

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15m

35m

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by Sam Parish (Coutts)

SAM PARISH (COUTTS), CHEF

Jun 10, 2017

Americans are all about the cookie bar. We’ve taken this up a level by adding honeycomb.

100g unsalted butter
2 tbs caster sugar
75g brown sugar
1 1/3 cups (200g) plain flour
1/3 cup (40g) malted milk powder (from supermarkets)
1 tsp vanilla essence
1 egg
100g dark chocolate chips
50g cacao nibs
1/4 tsp baking powder
1/4 tsp bicarbonate of soda

Nut crumb

1/4 cup (90g) honey
50g unsalted butter, chopped
1 cup (70g) shredded coconut
1 cup (100g) walnuts, chopped

Honeycomb

1 cup (220g) caster sugar
1/2 cup (180g) honey
1 1/2 tsp bicarbonate of soda, sifted

Method

1.

Preheat the oven to 180°C. Grease a 20cm x 30cm lamington pan and line with baking paper, leaving some overhanging.
2.

To make the base, place butter, sugars, flour, malted milk powder, baking powder and bicarb in a bowl. Using your fingertips, rub butter into dry ingredients until it resembles breadcrumbs. Add vanilla, egg, chocolate chips, cacao nibs and 1 tsp salt, and stir to combine. Press into base of prepared pan and bake for 15-16 minutes or until golden. Remove from oven.
3.

Meanwhile, for the nut crumb, place the honey and butter in a saucepan over medium heat and cook, stirring, for 3-4 minutes or until melted and bubbling. Add the coconut and walnuts, and stir to combine. Spread over the cookie base and return to oven for 8 minutes or until golden. Remove and set aside.
4.

For the honeycomb, place the sugar, honey and 1/4 cup (60ml) water in a large, deep saucepan over medium-low heat and stir to dissolve sugar. Increase heat to high and bring to the boil. Cook, without stirring, for 5 minutes or until deep golden and it reaches 154°C on a sugar thermometer. Remove from the heat and allow bubbles to subside. Working quickly, add bicarb, stirring with a wooden spoon to combine (honeycomb will foam). Pour honeycomb over the warm cookie slab, being careful not to overfill pan. Set aside to cool completely.
5.

When cool, cut into bars and serve.