Vegan Crunchie Bars

Vegan Crunchie Bars - honeycomb wrapped in dairy-free chocolate (also known as cinder toffee or hokey-pokey) This vegan-friendly recipe requires only 5 ingredients. They taste uncannily like the originals!
Prep Time: 35 minutes
Cook Time: 2 hours
Total Time: 2 hours 35 minutes
4.47 from 15 votes
stack of honeycomb chocolate bars.

Vegan crunchies, cinder toffee, honeycomb, hokey pokey…whatever you like to call them they are delicious! Do you ever get nostalgia when you think of a certain recipe that takes you back to your childhood? For me, crunchies do just that as they were one of my favourite treats growing up. If you’re a fan of crunchies you’ll definitely want to try these vegan butterfingers as well!

They are super easy to make vegan-friendly. Of course vegans don’t consume honey, as this is taken from bees (who produce honey for themselves, not for humans). Some honeycomb recipes that you’ll find online will call for adding honey, but it actually isn’t needed at all, and isn’t even an ingredient in most conventional store bought honeycomb candies, yay! Another easy switch to make them vegan-friendly is to use dairy-free chocolate, which is available readily nowadays or you can always use a dark chocolate too 🙂

I had several failed attempts at this recipe, and the main reasons being; A) My candy thermometer was broken and I was too stubborn to go out and get a new one. B) I thought I was making a slightly healthier version by using brown sugar instead of caster sugar! Trust me, it doesn’t work. You’ll need to use good ole white sugar for this one, so make sure you use organic white sugar, or a brand that doesn’t use animal products in the production (sometimes animal bones are used to grind it up!) if you live in the states or a country where this method of production is permitted.

So all that’s left now is to get ready to make these bad boys, and be warned… if you are like me and not used to eating much refined sugar, you might want to have your toothbrush on the ready for after you devour them!

TIPS FOR MAKING THE PERFECT CINDER TOFFEE

PREPARE, PREPARE, PREPARE!

That being said, there really aren’t that many steps to getting set up for this recipe. However it’s extremely important that you get all your ingredients and equipment prepped and ready to go before turning on the hob. The only way to get the right consistency and crunch of your cinder toffee is to adhere to the exact recipe method and timings – so spending that couple of minutes setting yourself up at the start could mean the difference between crunchy honeycomb and a rock hard or sticky mess!

WATCH HOW YOU WHISK

Be careful to only whisk in one direction, either clockwise or anticlockwise, as whisking in both directions will deflate the honeycomb. 

SILICONE MOULDS

Although this recipe will work fine with an 8×8″ baking tray, I highly recommend using sillicone moulds as they will shape the cinder toffee into bars. If you use a baking dish, you will need to cut and break the cinder toffee apart, and you will not be able to get the clean lines and finish of a silicone mould.

FILLING THE MOULDS

Fill your moulds with the cinder toffee slowly. Use a spatula to ease half of the mixture into the moulds. The honeycomb will deflate slightly, then top up the moulds with the remaining half of the mixture to ensure that they get filled to the brim.

STORE AT ROOM TEMPERATURE

These bars don’t like heat, cold or moisture. So be sure to store them in an airtight container at room temperature – they can last for a few weeks.

VEGAN CRUNCHIES (CINDER TOFFEE)

LETS MAKE VEGAN HONEYCOMB BARS

PREPARE

As already noted in the above section, preparation is key to the success of this recipe. Start by making sure you have all your equipment ready and ingredients measured out, as you will need to work quickly once the honeycomb mixture is ready.

  • Weigh out your ingredients into separate bowls and have them ready to go
  • Grease your silicone moulds with a little sunflower or coconut oil. If you’re using a baking tray (8×8”), line it with greaseproof paper.

Above is the silicone mould that I use 

MAKE THE CINDER TOFFEE

To make the cinder toffee add the water, sugar and golden syrup to your pot and place on a medium heat. Stir using a wooden spoon for a few minutes until all of the sugar has melted.

At this point stop stirring the mixture, as continuing to do so will cause the sugar to crystalise. Instead turn up the heat to medium-high, and place your candy thermometer into the syrup to monitor the temperature. You want the syrup to get to 149°C, known as the ‘hard crack’ stage of candy making, this will take around 15 minutes, so be patient and keep a very close eye on the pot.

Once the syrup hits 149°C remove the pot from the heat and immediately add in the bicarbonate of soda. Whisk for a few seconds to combine the mixture. Be careful to only whisk in one direction, either clockwise or anticlockwise, as whisking in both directions will deflate the honeycomb. (be very careful not to touch it as it is extremely hot!).

TRANSFER THE CINDER TOFFEE TO MOULDS

Transfer the mixture directly to your silicone moulds and/or baking dish and do not touch them once filled. Allow the honeycomb to set completely for 1-2 hours without moving it.

Once it is completely set and at room temperature, you can remove the honeycomb from the moulds, or cut it into pieces if you used a baking dish. Melt the chocolate over a double boiler and dip the bars into it, allowing them to set on top of a cooling rack.

Once set, store the honeycomb bars at room temperature in an airtight container, do not refrigerate – cold temperatures and moisture can make the honeycomb get sticky!

VEGAN CRUNCHIES (CINDER TOFFEE)

WHY MAKE THIS RECIPE?

    • Plant-based and Vegan-friendly
    • Great for Halloween treats!
    • Sweet and sugary, for the perfect weekend treat
    • Cruelty-free unlike the original bars which contain dairy
    • No-bake
    • Egg-free
    • Dairy-free
    • Free from animal derived products

 

MORE VEGAN CANDY BAR RECIPES:

 

VEGAN CRUNCHIES (CINDER TOFFEE)

stack of honeycomb chocolate bars.

Vegan Crunchie Bars

4.47 from 15 votes
PRINT RECIPE PIN RECIPE
Crunchie bars - honeycomb wrapped in dairy-free chocolate (also known as cinder toffee or hokey-pokey) This vegan-friendly recipe requires only 5 ingredients. They taste uncannily like the originals!
Prep Time 35 mins
Cook Time 2 hrs
Total Time 2 hrs 35 mins
Servings 10

EQUIPMENT

  • Candy thermometer
  • Silicone moulds or 8x8" baking tray

INGREDIENTS

  • 170 g Caster sugar
  • 100 g Golden syrup
  • 50 ml Water
  • 1.5 tsp Bicarbonate of soda
  • 160 g Vegan-friendly chocolate

INSTRUCTIONS

  • Begin by making sure you have all your equipment ready and ingredients measured out, as you will need to work quickly once the honeycomb mixture is ready.
  • Use a little bit of sunflower or coconut oil to grease up the silicone moulds, or if you are using a baking dish be sure to line it with some greaseproof paper.
  • Add the water, sugar and golden syrup to your pot and place on a medium heat. Stir using a wooden spoon for a few minutes until all of the sugar has melted.
  • At this point stop stirring the mixture, as continuing to do so will cause the sugar to crystalise, Instead turn up the heat to medium-high, and place your candy thermometer into the syrup to monitor the temperature. You want the syrup to get to 149°C, known as the ‘hard crack’ stage of candy making, this will take around 15 minutes, so be patient and keep a very close eye on the pot.
  • Once the syrup hits 149°C remove the pot from the heat and immediately add in the bicarbonate of soda. Whisk for a few seconds to combine the mixture. Be careful to only whisk in one direction, either clockwise or anticlockwise, as whisking in both directions will deflate the honeycomb. (be very careful not to touch it as it is extremely hot!).
  • Transfer the mixture directly to your silicone moulds and/or baking dish and do not touch them once filled. Allow the honeycomb to set completely for 1-2 hours without moving it.
  • Once it is completely set and at room temperature, you can remove the honeycomb from the moulds, or cut it into pieces if you used a baking dish. Melt the chocolate over a double boiler and dip the bars into it, allowing them to set on top of a cooling rack.
  • Once set, store the honeycomb bars at room temperature in an airtight container, do not refrigerate!
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