Honey Crunch Bars

Chewy squares of Honey Crunch Bars filled with a chocolate lotus centre, are the favorite family friendly dessert that is totally dairy free!

I use fresh local honey, brown sugar, and lotus spread for a quick caramel and then make the crunch base with Kelloggs cornflakes and Rice Krispies.

While the bars are still warm we make indents to fill with a super simple honey-chocolate-lotus dallop, let that cool a bit and cut into squares!

I use this locally collected Wildflower honey, available from Blessed Buy Israel. It truly tastes amazing and has a wonderful thick texture straight from the jar.

You and your kids (and all their friends!) are going to love these!

How to Make Honey Crunch Bars

Start by preparing your 9×13-inch pan. You can mix the cereal mixture directly in the pan to keep dishes to a minimum, or mix everything in a large bowl and transfer it to the pan afterward.

Combine the Corn Flakes, Rice Krispies, and powdered sugar.

In a small saucepan, combine the honey, Lotus spread, brown sugar, and oil. Heat until melted and smooth, then stir in the baking soda and salt. The mixture will bubble up slightly.

Immediately pour the warm honey mixture over the cereal and mix until everything is evenly coated.

Press the mixture firmly and evenly into the 9×13-inch pan. While it’s still warm, use the back of a spoon or your fingers to make 20 small indentations in the top. I like doing five rows by four rows so each finished square gets its own center.

For the filling, melt together the dairy-free chocolate, Lotus spread, honey, and oil until smooth. Spoon the chocolate mixture into each indentation.

Let the bars cool until the filling is set and the base is firm enough to slice. Cut into squares and serve.

Tips for Making Honey Crunch Bars

Press the cereal mixture firmly into the pan. This is what helps the bars hold together once they’re sliced.

Make the indentations while the base is still warm. Once it cools completely, it becomes much harder to shape without cracking.

You can make as many or as few centers as you want. Twenty smaller squares are perfect for a party or dessert platter, while making fewer, larger indentations will give you bigger, more decadent bars.

Store the finished bars in an airtight container at room temperature.

Honey Crunch Bars

Estee

Makes about 16 small squares

Print Recipe Pin Recipe

Ingredients

  

for the crunch layer

• 5 cups cornflakes
• 2 cups Rice Krispies
• ½ cup confectioners’ sugar
• ½ cup Lotus Biscoff spread
• ½ cup honey
• ¼ cup brown sugar
• 2 tablespoons neutral oil
• 1 Teaspoon baking soda
• 1/2 Teaspoon salt

for the honey lotus centre

• 100 grams dairy-free chocolate bar or chips
• ½ cup Lotus Biscoff spread
• ¼ cup honey
• 1 tablespoon neutral oil

Instructions

 

make the crunch

• Line an 9×13 inch pan with parchment paper.
• Place the cornflakes, Rice Krispies, and confectioners’ sugar in a large bowl and gently toss to combine.
• In a small saucepan, combine the Lotus spread, honey, brown sugar, oil, vanilla, and salt. Heat over medium-low heat, stirring constantly, until smooth and glossy and the mixture begins to gently bubble. Let it bubble for about 30 seconds, add the baking soda, and stir for another 20-30 seconds.
• Immediately pour the honey mixture over the cereal mixture and gently fold until everything is evenly coated.
• Transfer the mixture to the prepared pan and press firmly into an even layer. Use lightly greased hands or the bottom of a measuring cup to really compact the mixture so the bars hold together.
• Let the mixture cool for about 10–15 minutes, until it is still slightly soft but firm enough to make indentations.
• Using the rounded end of a wooden spoon or a small measuring spoon, make 16 small wells in the surface, arranging them in a 4-by-4 grid. Press down firmly enough to create a generous indentation, but don’t go all the way through the bars.

Make the honey-Lotus center

• Place the Lotus spread, chocolate chips, honey, oil, and salt in a small saucepan or microwave-safe bowl. Heat gently, stirring until completely smooth.
• Let the mixture cool for a few minutes so it thickens slightly but is still easy to spoon.
• Fill each indentation with a small amount of the honey-Lotus mixture.
• Refrigerate for 30–45 minutes, or until the center is set enough to cut cleanly.
• Lift the bars out of the pan using the parchment paper and cut into 16 squares.
• Store covered at room temperature for a soft, chewy texture, or refrigerate for a firmer center.