S'mores Dessert Recipe

FOR THE CHOCOLATE GANACHE:

1. Cream honey and butter to boil and add chocolate slowly.

FOR THE HONEYCOMB:

1. Grease and line an oven tray with baking paper.
2. Combine sugar, honey, water and golden syrup in a medium saucepan. Place over low heat and cook, stirring, occasionally brushing down side of the pan and spoon with a pastry brush
   dipped in water to remove any sugar crystals, for 5-7 minutes or until sugar dissolves. Increase heat to high and bring to the
   boil.
3. Cook, without stirring, for 5-7 minutes or until the syrup reaches crack stage (154°C) on a sugar thermometer. Remove
   from heat and set aside for bubbles to subside.
4. Add the bicarbonate of soda and quickly stir with a wooden spoon until
   combined (mixture will bubble and foam).
5. Pour onto the tray and set aside to cool completely.

FOR THE FROSTING:

1. Grease and line an oven tray with baking paper. Combine sugar, honey, water and golden syrup in a medium saucepan.
2. Place over low heat and cook, stirring, occasionally brushing down side of the pan and spoon with a pastry brush
   dipped in water to remove any sugar crystals, for 5-7 minutes or until sugar dissolves.
3. Increase heat to high and bring to the
   boil. Cook, without stirring, for 5-7 minutes or until the syrup reaches crack stage (154°C) on a sugar thermometer. Remove
   from heat and set aside for bubbles to subside.
4. Add the bicarbonate of soda and quickly stir with a wooden spoon until
   combined (mixture will bubble and foam).
5. Pour onto the tray and set aside to cool completely.

FOR THE PEANUT BUTTER COOKIES:

1. Sift the flour and baking powder in a large mixing bowl, add the egg, glucose, peanut butter, peanuts and salt and mix
   together.
2. In an electric mixer or with a hand mixer beat the butter, vanilla essence and sugars until creamy and add this to the
   flour mixture, and mix until incorporated.
3. After resting in the fridge for an hour or so, roll into desired balls and arrange on a
   greased baking sheet and press down lightly with a fork or fingers.
4. Bake for 15 minutes at 180 degrees Celsius, checking that it
   doesn’t go too dark closer to the end of cooking.

FOR THE PEANUT BUTTER CRUNCH:

1. Combine the peanut butter brittle feuilletine, icing sugar and salt in the bowl of a free standing electric mixer fitted
   with the paddle or flat beater attachment and paddle on medium low heat about 1 min.
2. The crunch can be stored in an airtight
   container at room temperature for 5 days or in the fridge for up to 2 weeks.

FOR THE PEANUT BUTTER BRITTLE:

1. Grease a large cookie sheet. Set aside.
2. In a heavy 2 quart saucepan, over medium heat, bring to a
   boil sugar and water. Stir until sugar is dissolved. Stir in peanuts.
3. Set candy thermometer in place, and continue cooking.
4. Stir
   frequently until temperature reaches 300 degrees F (150 degrees C), or until a small amount of mixture dropped into very cold
   water separates into hard and brittle threads.
5. Remove from heat.