- 180g butter
- 180g bar caramilk
- 180g bar hokey pokey caramilk (or 100g extra caramilk & 80g honeycomb)
- 200g caster sugar
- 3 eggs
- 120g plain flour
- 50g white choc chips
- 2 crunchie bars
- pinch of salt
HOKEY POKEY CARAMILK BLONDIES
Prep time: 20 mins. Bake time: 20 mins.
Hokey pokey is a very adorable term from New Zealand for honeycomb, I honestly don’t know why it’s called this, but I’ll never be calling honeycomb again, mainly because hokey pokey is a lot more fun to say. And makes these blondies, absolutely insane.
Pre heat the oven to 160C fan. And line a brownie tin with a layer of foil, and then baking paper over the top.
Set aside 50g of the plain caramilk.
Put the remaining chocolate & butter in a microwaveable bowl and microwave for 30 second bursts until smooth, stirring in-between. Or melt in a bowl over boiling water.
Whisk the eggs & sugar together until thick and foamy.
Pour the egg mix in to the chocolate mix and fold together, then add the flour, salt and chocolate chips and fold again.
Pour in to the tin into an even layer.
Break up the crunchy bars and scatter over the top, you can add more chocolate chips here too if you like.
Bake for 20-25 mins until there is a slight golden crust on the top, and there’s still a small wobble when you shake it.
Cool slightly & melt the remaining chocolate. Drizzle the melted caramilk over the top and leave in the in the fridge until solid. Then slice!