Who needs pancakes!

I was going to make some pancakes this evening but i really couldn't be bothered i've still got some of my honeycomb crunchies that i made a couple of days ago which go better with a coffee and they are rather yum!

*Edit...here's the recipe for those who have asked. It's from this months edition of the Good Food Mag. *


FOR THE HONEYCOMB
1-2tsp oil
75g caster sugar
2tbsp golden syrup
1tsp bicarb of soda

FOR THE CRUNCHIES
250g dark or milk chocolate, or a mixture of both
100g unsalted butter, cut into 1cm cubes
2tbsp golden syrup
150g digestive biscuits broken into chunks, approx size of 20p coin

1. For the honeycomb thoroughly oil a sturdy baking tray. Put sugar and golden syrup in a pan and set on a very low heat. Warm gently for 10 mins or until the sugar has dissolved, stirring occaisionally. Increase heat to medium and bring the mixture to a boil.
2. Let the mixture bubble for 2-3 mins without stirring, until it forms a rich golden caramel. Working quickly turn off the heat , sprinkle in the bicarb and quickly mix for a couple of secs only. The mixture will froth massively.
3. Immediately pour the honeycomb onto the oiled tray. Don't spread it or touch it or the tray and leave to cool and harden which will take approx 30 mins.
4. Line a square 20cm tin with baking parchment. Break the chocolate into a heatproof bowl, then add the butter and golden syrup. Set the bowl over a pan of simmering water and leave to melt. Meanwhile bash up the honeycomb to the same size as the biscuit chunks.
5. Add the biscuits and honeycomb to the melted chocolate and mix well.Scoop into the lined tim and spread right into the corners. Cover with clingfilm and chill for 2 hours or until firm and set.
6. To serve, turn out onto a board and cut into 16 pieces. Store in an airtight container and eat within 2 days.