Honey, Comb This

What is it?

Honeycomb is the flavour Australian freezers return to most often, and the difficulty is always the same: honeycomb dissolves on contact with anything wet. Maxibon's answer is to flavour the slab with honeycomb and keep the actual pieces in the chocolate at the dipped end, where they stay dry. Chocolate chips go through the slab instead, so there's still something to bite against in the middle. Two chocolate biscuits close the sandwich end. Milk solids sit third in the ingredient list, unusually high for a Maxibon, which gives the honeycomb base more dairy weight than the mint or cookie slabs carry.