Makes 1 large tray
400 g honeycomb bars (roughly 8 x crunchie or violet crumble) broken up into bite-sized pieces
500 g marshmallows, chopped
300 g raspberry licorice, chopped
100 g flaked almonds, extra for decoration
800 g dark chocolate, melted
pinch of salt
Grease and line baking tray with baking paper, set aside.
Place chocolate in a medium saucepan over low heat. Cook, stirring occasionally, for 3-4 minutes or until chocolate melts and mixture is smooth. Remove from heat, set aside for 5 minutes to cool.
Combine all ingredients with the melted chocolate mixture and pour into prepared baking dish.
Sprinkle with left over almond flakes.
Place in fridge to set for at least 2 hours, overnight, or until hard enough to break into pieces.
Cut into desired pieces and serve.
Enjoy!
