Honeycomb Smash Hot Cross Buns
What is Easter without our ultimate Easter snacks – chocolate, hot cross buns and ice cream!
Ingredients:
For the honeycomb:
- 325 g sugar
- 125 g glucose
- 50 g honey
- 20 g bicarbonate of soda
- For the ice-cream:
- 2 litres stracciatella ice cream
- 100 g Lindt milk chocolate mini gold bunnies, crushed
- ½ cup mini marshmallows
- 3 Woolworths candy-coated milk chocolate hen’s eggs
For the chocolate sauce:
- ½ cup dessert cream
- 4 chocolate marshmallow Easter eggs
For serving:
- 6 hot cross buns, halved and toasted
- Fantastical Eggs
How To Make Honeycomb Smash Hot Cross Buns
- Line a baking tray with greaseproof paper.
- Place the sugar, glucose and honey in a saucepan over a medium heat.
- Cook until the mixture reaches 155°C on a sugar thermometer.
- Remove from the heat and immediately stir in the bicarbonate of soda.
- Pour into the prepared tray and allow to cool completely, then break into pieces.
- In a large bowl, fold the crumbled honeycomb, chocolate bunnies and mini marshmallows into the ice cream.
- Return to the freezer to firm up.
- To make the chocolate sauce, heat the cream in a saucepan and stir in the chocolate marshmallow Easter eggs until smooth and melted.
- To assemble, scoop the ice cream onto the toasted hot cross bun halves.
- Drizzle with warm chocolate sauce, top with the remaining bun halves and Fantastical eggs and serve immediately.