Hokey Pokey is world famous in New Zealand and is an iconic flavour where chucks fill vanilla ice cream or it gets coated in chocolate and becomes the nostalgic yet timeless Crunchie Bar.
Known around the world as Honeycomb or Honeycomb Toffee, in our little corner we’ll still call it Hokey Pokey. So, no matter how you serve yours, this recipe will be like a little taste of kiwiana.
Do you love Hokey Pokey flavour?
If you do, I have a delicious dessert twist on the iconic Crunchie Bar with all that Hokey Pokey flavoured goodness. Starting with a big block of freshly made Hokey Pokey, this is then turned into a powder to infuse a smooth cheesecake filling with the recognisable flavours of Hokey Pokey. This light filling then sits on a well balanced layer or chocolate brownie as its base. What’s not to love about this Hokey Pokey Cheesecake Bar.
Grab the recipe here.
- 160g Caster Sugar
- 4 Tablespoons Golden Syrup (100g)
- 2 Teaspoons Baking Soda
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Mix together the caster sugar and golden syrup in a medium size saucepan until it forms a crumb. While stirring, allow the sugar to dissolve at a medium heat. Once dissolved, leave to gently bubble for approximately 4 minutes.
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Remove the saucepan from the heat and immediately fold through the baking soda. Be careful not to overmix, then quickly turn out onto a baking tray lined with grease-proof paper before the mixture solidifies.
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Allow to cool, harden and set aside.
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