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mellypellywelsh
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Get the butter and the golden syrup melting on a low heat in a heavy based pan and break up the chocolates and add that to the golden syrup.
Put the peanuts into medium mixing bowl and break and crumble in the Crunchie bars.
When the chocolate mixture has just melted, pour it over the nuts and honeycomb and stir together.
Pour into prepared tin, and spread out and flatten as much as you can, using a silicon spatula.
Cover and refrigerate for a few hours before cutting into chunks or wedges - depending on your tin of choice.
Makes about 20 pieces - I cut mine into 24 delicate (though far from equally sized) little numbers, you will end up with some crumbs, but that's my idea of 'cooks treat'.
*Violet Crumble, which is a chocolate coated honeycomb would make a lovely ingredient here. It's not as light as Crunchie bars though, so you'd need to use a mortar and pestle or mallet to break it into shards. It would be a magic flavour and texture wise though, so will be doing that next time.