🍯 Honey Joy Slice (No-Bake)
Crunchy cornflakes, buttery honey caramel and a delicious scatter of crushed Violet Crumble; this Honey Joy Slice is the grown-up, slice-and-serve version of the patty pan classic. It’s a no-bake slice that takes ten minutes to prep, zero time in the oven and just enough fridge-chill to keep you from eating it straight out of the bowl. If you’re a fan of my No-Bake Mars Bar Slice (I know you are!) then you need to try this easy cornflake slice too. 
💛 Why You’ll Love It
-
No oven required – this one’s a fridge-only situation.
-
Made with just 7 pantry staples you probably already have.
-
Skip the patty pans and go straight for the slice tin.
-
It’s got that caramel-cornflake crunch everyone loves, with a Violet Crumble upgrade.
🛒 Key Ingredients
- Butternut snap biscuits (or similar)
-
Cornflakes
- Honey
-
Violet Crumble (or similar)
- White Chocolate -the perfect party food glow up
👩🍳 How to Make a Honey Joy Slice
1. Line your tin
Use a 20 cm square slice tin and line it with baking paper so you can lift the slice out easily later.
2. Melt the base
In a saucepan over low heat, melt together the butter, honey, vanilla and salt. Stir gently until everything is smooth. 
3. Mix it all together
Place the cornflakes in a large mixing bowl. Pour the hot honey mixture over and gently stir until every flake is coated. 
4. Press into the tin
Tip the Honey Joy Slice mixture into your prepared tin. Use a spatula or the back of a spoon to press it down firmly – really pack it in so it holds together when sliced. 
5. Add the good stuff
Sprinkle the crushed Violet Crumble over the top and press it gently into the surface so it sticks. 
6. Chill and slice
Refrigerate for at least 2 hours or until firm. Use a sharp knife (run it under hot water for cleaner cuts) to slice into squares.
🔄 Variations & Substitutions
-
Swap the Violet Crumble for chopped Crunchie or another chocolate-coated honeycomb.
-
Make it party-friendly with a sprinkle of 100s and 1000s instead.
-
Want a gluten-free version? Just use gluten-free cornflakes and check your chocolate is gluten-free.
💡 Expert Tip
Warm your knife under hot water, wipe dry, then cut. You’ll get cleaner edges and less mess. 
🥡 Storage
Store your Honey Joy Slice in an airtight container in the fridge for up to a week… though it rarely lasts that long. These are especially good eaten cold and snuck from the fridge while pretending you’re “just looking for something.”
🍽️ Serving Ideas
-
Add it to lunchboxes (your kids won’t be trading that away).
-
Cut into bite-size squares for parties or bake sales.
-
Crumble it over vanilla ice cream and thank me later.
😋 Want More?
-
Mars Bar Slice: chewy chocolate overload for real sweet-tooths 🙋🏼♀️
-
No-Bake Chocolate Peppermint Slice: my childhood, no-bake sweetheart
Honey Joy Slice
Equipment
Ingredients
- 100 grams Cornflakes
- 250 grams Butternut snap biscuits crushed
- 160 grams White chocolate chopped
- 125 grams Unsalted butter
- 100 grams Honey
- pinch Sea salt flakes
- 60 grams Violet Crumble (or similar) chopped
Instructions
- Spray a 20cm square tin with cooking spray, then line it with baking paper
- In a large bowl, combine the cornflakes and crushed biscuits. Set aside
- In a small saucepan, melt the butter, honey and salt over low heat. Remove from the heat and stir through the white chocolate until the mixture is smooth
- Pour the mixture over the cornflakes and biscuits, then stir well to coat everything
- Press the mixture firmly into your prepared tin, then scatter over the chopped Violet Crumble. Press gently so it sticks to the mixture
- Chill for at least 2 hours or until firm, then cut into squares
Notes
Nutrition
Save this recipe 💌
