Honeycombe No Bake Squares

By Eric Lanlard

Makes 16 squares

Ingredients

• 100g unsalted butter
• 200g milk chocolate
• 3 tbsp golden syrup
• 225g digestive biscuits, roughly crushed
• 225g chocolate honeycomb balls, roughly chopped with sharp knife

For the decoration

• 50g milk chocolate, melted
• 100g chocolate honeycomb balls, roughly chopped with sharp knife
• 50g digestive biscuits, roughly chopped
• 50g white chocolate, melted

Method

1. Line a square 20cm square tin with greaseproof paper. Melt together the butter, chocolate and syrup then add the crushed biscuits and the chocolate honeycomb balls. Mix together quickly then pour into the lined square tin and chill until set.

2. To decorate, spread a layer of melted chocolate over the top of the surface of the chilled fridge cake to act as a glue. Scatter over the honeycomb balls (Maltesers) and biscuits then using a teaspoon or paper cone made from greaseproof paper, drizzle alternate lines of white and milk chocolate. Allow to set then cut into squares and serve.

Crash hot potatoes

This is a lovely recipe and ive done these before and they are lovely, i also sprinkle cheese on top

• 12-15 baby potatoes
• 1 tbsp olive oil
• Sea salt and fresh cracked pepper

Preheat the oven to 200C degrees . Boil the potatoes for 10-15 minutes or until fork tender. Place on a cooking sheet coated with cooking spray or drizzled with olive oil. Place the potatoes on the baking sheet and with a potato masher, gently smash each potato. Drizzle with olive oil, sea salt and pepper (add a bit of your favorite dry herbs if you like).

Bake in the oven for 20-25 minutes or until crisp and golden brown. Eat plain or top with a little sour cream and green onions or grated cheese and crispy bacon.

Lemon Merigue Pie

This really is my fav dessert, and its a close as Mum used to make...its really quick and easy worth a go HERE

Sweet 16

I love this cake and think its one of the best ive made...