This Squiggle Slice is inspired by a classic New Zealand biscuit, the squiggle! This small batch bar recipe has a fudgy brownie base, a custard icing filling, and is topped with homemade honeycomb and chocolate, and finished with a yellow chocolate squiggle.
Table of contents
- Squiggle Slice
- Components of Squiggle Slice
- Small Batch Recipes made in a Loaf Pan
- How to get clean cuts on squiggle slice
- How to make Honeycomb / Hokey Pokey
- How to break up the workload for Squiggle Slice
- What can I use instead of Golden Syrup / Custard Powder?
- FAQ for Recipe
- For more New Zealand recipes, check out:
- Recipe For Squiggle Slice
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Hi hi! I am just popping in to share the recipe for this SQUIGGLE SLICE with you. A friend suggested I make this months and months ago, and it's been on my mind ever since. This Squiggle Slice has a small batch brownie base, a custard powder icing filling, and then a hokey pokey / honeycomb chocolate topping. I combined a bunch of components from other recipes of mine to make this squiggle slice, and I'm just obsessed with it.
If you haven't heard of squiggles before they are an iconic NZ biscuit (cookie). Squiggles have a snappy cookie base, then a sort of yellow icing like filling, and are topped with honeycomb chunks then covered in chocolate. They are finished off with a squiggle of yellow chocolate, which is where the name comes from. Squiggles are my ultimate number one favourite biscuit ever, and I can't believe it has taken me this long to recreate them! I love this recipe SO much and I really hope that you do too!
Components of Squiggle Slice
There are a few components to this squiggle slice recipe, but you can easily break up the workload and make it on your own time!
- Make the brownie base. I borrowed the brownie base recipe from my peanut butter brownie bars - it's super easy and fudgy and just so good.
- Add the filling and freeze. Once the brownie is cool (you can throw it in the fridge to speed this up if needed), make the filling layer. It's a super easy basic icing recipe, which you can just mix together with a hand mixer. Spread the filling over the cooled base, and pop it into the freezer to firm up slightly.
- Make the hokey pokey chunks. While the filling is in the freezer, make the hokey pokey. This also needs about 30 minutes in the freezer to really firm up so you can cut it into chunks.
- Add the chocolate hokey pokey. Once the hokey pokey has set, you chop it up into chunks, then add it to some chocolate which has been melted together with some neutral oil. The oil is to just make it easy to cut without cracking. The hokey pokey gets mixed with the chocolate, then you pour it over the filling.
- Leave to set. Once the hokey pokey and chocolate is on, you leave it to set for about an hour. I usually just do this in the fridge so that the chocolate doesn't sweat as much when you take it out.
- Add the squiggle. This part is optional if you like, but a quick and easy way to tie it all in together. You just pipe a squiggle of melted chocolate mixed with some oil and yellow food coloring onto the tops of the bars. You could do milk chocolate here too if you wanted!
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This recipe is a small batch slice recipe, which I made in a loaf pan. Making slice in a loaf pan is my current favourite thing to do. I love a good larger batch slice, but with only two of us at home, this small batch recipe works perfectly for us.
If you wanted to double it, you could use a 9" pan. Your layers might be a tiny bit thicker than what I have here, but it will be absolutely fine, I promise! If you double it, just make sure to press down the edges of the brownie slightly when it comes out of the oven if they have puffed up too much. I have a handy pan calculator you can find here you can use too if you like.
I use this pan to make this small batch recipe. If you are in NZ, you can find it here . I use it for almost all of my small batch bar / cheesecake recipes, so it is an amazing investment. The sides are nice and straight and it releases easily. I have two because I love them so much! I sometimes double the brownie base part of this recipe and divide it between two pans, and make one squiggle slice, then one batch of my peanut butter brownie bars (or just eat the brownie part alone as it's so good!)
How to get clean cuts on squiggle slice
This squiggle slice can be a teeny bit intimidating to cut as it has big chunks of hokey pokey in it, but you'll be fine as long as you have a sharp knife. I found that it is really important to make sure that the brownie layer is totally cold throughout before slicing. Because it is on the fudgy side, if it is nice and cold, the brownie will cut cleanly. I use a chef's knife rather than something serrated.
How to make Honeycomb / Hokey Pokey
This recipe uses a homemade honeycomb recipe, or hokey pokey as we call it in NZ. This is made just by cooking down sugar and golden syrup, then adding baking soda which makes the mixture foam up. The hokey pokey is then transferred to a pan and popped into the freezer just to harden.
Make sure that you have your lined pan ready and your baking soda already sifted before you start making hokey pokey. Things go quickly once you get going so it is good to have everything ready.
The best way to clean a pot you've used for making candy or caramel is to just fill it with warm water and let the water soak off the stuck on parts.
If it all goes wrong and you're worried you've messed it up, just start again. It will be fine I promise!
How to break up the workload for Squiggle Slice
There are a few components to this squiggle slice, but it is very easy to break up the workload. You can make the brownie layer the day before and leave it to cool completely, then assemble it all the next day. You could also make the whole thing in one day then leave it to set fully overnight.
The hokey pokey doesn't do super well in the freezer for a long period of time as it will get a bit weepy, so that part needs to be done according to the recipe. Once it's chopped up and in the chocolate though, you are fine and can leave it in the fridge!
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I get this question a lot when I use custard powder and / or golden syrup in recipes. I know they are both a little harder to find in the US / you have to get them online which is what I did when I lived there. However, for this squiggle slice recipe, both are pretty necessary.
If you really want you can leave out the custard powder from the filling. However, it is certainly going to affect both the taste and the texture. You would then just have a vanilla filling. I have a couple of other recipes using custard powder - my nanaimo bars , my rhubarb custard buns , and also my custard square . Custard powder keeps super well too, so a jar will last you well!
Golden syrup I am going to say is non-negotiable here. You can sub other things, but it just isn't going to taste the same. Once you've used golden syrup there's no turning back really. It gives the most amazing, slightly toasty, sweet flavour to things. You can use it again to make my ginger crunch , tan slice , oatmeal pie , or my pecan pie . It's also delicious just over waffles or pancakes!
FAQ for Recipe
You can see a full list of all the tools I use here
I haven't tried it, I've only used gel food colouring, but I think it will be just fine. The chocolate already has oil in it so you don't have to worry about it seizing like you would if it was plain chocolate.
Honey works, but it won't quite taste the same.
No you don't - I haven't tried it but chunks of chopped up crunchie bar should work just fine in here!
I made this with both caster sugar and regular granulated sugar (which is a bit more coarse in nz), and found that due to the small quantity, I was left with some grains in the hokey pokey made with regular sugar. Switching to caster sugar fixed this. You can use normal sugar if you want, it might just be a tiny bit grainy but will still work ok! If you are in the US, the sugar there is much finer so you can just use regular sugar.
Yes! This would be a great recipe to make gluten free. Because the brownie only has a teeny bit of flour in it and brownies don't require the gluten for structure, you can sub the all-purpose 1:1 with a gluten free flour blend. Then the filling, topping and hokey pokey are all gf by nature 🙂
For more New Zealand recipes, check out:
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If you made this recipe then I would LOVE for you to leave me a review below to let me know how you liked it! Also, please make sure to tag me on Instagram if you make it!
A note on salt and oven temperature
It is important to note the type of salt that is called for in a recipe. I use Diamond Crystal salt throughout my recipes - if you use a different sort of kosher salt or regular table salt you will need to adjust accordingly as some salt is 'saltier' than others. Morton's salt is twice as salty, so you will need half the quantity. Same goes for a regular table salt. I am working to get gram measurements throughout my recipes for salt but still getting there.
All oven temperatures are conventional unless otherwise stated. If you are baking on fan / convection, you will need to adjust the temperature. An oven thermometer is a great investment to ensure that your oven is the correct temperature.
Using the double / triple function in the recipe card
You will notice that there is a '1X' '2X' '3X' button in my recipe card. This can be used for doubling or tripling a recipe. However, please note that this only doubles the ingredient quantities in the ingredients list and NOT in the method. If there are quantities or pan sizes in the method of the recipe (for example weigh out 150g brown butter), you will need to scale this number manually. It will also not change the baking time in the recipe so you will need to adjust this yourself too. It is always a good idea to read through a recipe fully before doubling it just to check this. If you would like to scale this recipe or convert for another pan size, use my calculator !
Tools and equipment
For a list of my go-to tools and equipment, I have a post you can refer to here .
Why is this recipe in grams?
I post my recipes in grams as it is the most accurate way to bake. Cups are not only inaccurate but they vary in volume worldwide. There is no way for me to provide one cup measure that works for everyone. However, posting in weight fixes this issue. If you would like the recipe in cups you are welcome to convert it yourself via google, but please do not ask me to do it for you as I am not comfortable providing a recipe using a method that I have not tested. Baking with a scale is easy, accurate, and also makes cleanup super simple. Here is the scale that I use if you would like a recommendation! Here's to accurate baking!
Recipe For Squiggle Slice
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Squiggle Slice
Description
This Squiggle Slice is inspired by a classic New Zealand biscuit, the squiggle! This small batch bar recipe has a fudgy brownie base, a custard icing filling, and is topped with homemade honeycomb and chocolate, and finished with a yellow chocolate squiggle.
Ingredients
Brownie Base
- 60g dark chocolate, chopped
- 40g unsalted butter, cold from the fridge is fine
- 10g dutch process or regular cocoa, sifted if lumpy
- 1 large egg, at room temperature
- 30g neutral oil (such as sunflower, canola or grapeseed)
- 65g granulated sugar
- 25g light or dark brown sugar
- ¼ tsp vanilla extract or vanilla bean paste
- 30g all-purpose flour
- ¼ tsp kosher salt
Hokey Pokey Chunks
- 50g caster sugar or fine granulated sugar
- 30g Golden Syrup
- ¾ tsp baking soda, sifted
Squiggle Slice Filling
- 100g unsalted butter, at room temperature
- 20g custard powder, sifted
- 260g powdered sugar, sifted
- ½ tsp vanilla bean paste
- ¼ tsp salt
- 20g cream, cold from the fridge is fine
Chocolate Topping
- 200g good quality chocolate (I used 50% cocoa solids, you don't want to go too dark here)
- 36g neutral oil such as canola or grape seed
Yellow Squiggle Topping
- 50g white chocolate, chopped
- ½ tsp neutral oil
- A few drops of yellow gel food colouring
Instructions
CHOCOLATE BROWNIE BASE
- Preheat the oven to 350°f / 180°c. Grease and line a 9"x5" loaf pan, leaving the parchment paper extending over the sides to help remove later. If you are worried about it sticking, use two pieces so all edges of the pan are covered with parchment. Secure with binder clips if desired.
- In a small heatproof bowl over a double boiler (make sure the water does not touch the bowl), or in a heatproof bowl in the microwave, melt together the chocolate and butter. I used the microwave and did it in 15 second increments, stirring after each. Mix until the chocolate is melted and the butter is incorporated. Remove from the heat and add the cocoa, and mix well to combine.
- In a medium bowl, combine the egg, oil, granulated sugar, brown sugar, and vanilla. Whisk well until thickened and slightly lighter in colour. Add the cooled chocolate mixture and mix until incorporated.
- Add the flour and salt and mix with a rubber spatula until combined.
- Transfer to the prepared pan, and smooth out well. Bang the pan on the counter several times to get it as flat as possible. Bake for 20 to 22 minutes, until the brownie looks set. Remove from the oven and, if desired, using a second loaf pan or the bottom of a drinking glass, gently press the brownie down a little if it has puffed up. Leave to cool completely in the pan.
HOKEY POKEY CHUNKS
- Line a small sheet pan with a silicone baking mat or parchment paper. Sift your baking soda and set aside ready to go. Combine the sugar and golden syrup in a small pot.
- Place over a medium low heat, and cook, stirring occasionally, until the sugar and golden syrup have melted. Once they have melted and are boiling, cook them together for 2 minutes, stirring occasionally.
- Once 2 minutes is up, add the baking soda all at once and stir quickly with a heatproof spatula. The mixture will foam up. Stir until the baking soda is just incorporated.
- Transfer the hokey pokey to your prepared pan - just blob it onto the pan. Don't spread it as it will ruin the texture. Just plop it out and leave it.
- Place the pan in the freezer until hardened (about 30 minutes) while you make the squiggle filling.
SQUIGGLE FILLING
- In a medium bowl using an electric mixer, beat together the butter and custard powder until combined. Add the powdered sugar, salt, and vanilla bean paste, and mix to incorporate. The mixture will seem sandy and clumpy but just keep mixing - it will come together. Beat on high speed for a minute or so. Add the cream and mix to combine until you have a very thick, smooth buttercream.
- Transfer the filling to the pan and spread over the brownie base using an offset spatula. Make it as flat as possible
- Place the loaf pan into the freezer to set while the hokey pokey cools, about 30 minutes.
ASSEMBLY
- In a heat proof bowl set over a pot of simmering water, melt together the dark chocolate and the oil, stirring frequently, until smooth. Alternatively, melt together in the microwave in 30 second increments, stirring well after each. Set aside to cool slightly for about 5 minutes.
- Remove the hokey pokey from the freezer. Using a sharp knife, cut it into chunks on a chopping board. Some of it will turn into tiny pieces and crumbs - this is fine. You want to aim for a nice mix of chunks. If there are any large pieces, just cut them up.
- Transfer all of the chopped hokey pokey into the chocolate mixture and mix well to combine.
- Add the chocolate and hokey pokey mixture to the top of the filling. Give the pan a bit of a shake to help settle the chocolate, and arrange the hokey pokey lumps if there are any empty spots to form a semi even layer.
- Place the whole thing into the fridge and leave to set until the chocolate layer is totally set, at least an hour and up to overnight.
- Melt together the white chocolate and oil, then add yellow food colouring and mix until the desired colour is reached. Place into a piping bag or a ziplock bag and snip a small hole in the end. Remove the squiggle slice from the pan using the parchment paper sling. Drizzle a squiggle of the yellow chocolate over the surface of the slice. Return briefly to the fridge or freezer to set the squiggle layer.
- Cut into bars using a sharp knife.
- Store leftovers in the fridge in an airtight container. Will keep for up to 4 days, but the hokey pokey chunks do start to dissolve after a few days.
Comments
Can't wait to try this!
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These look delish! I love that they are small batch. Thanks so much for the recipe!!
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Can I ask you what custard powder is made of? There is only pudding powder here in Germany (which needs to be cooked). Or some some instant pudding powder (called Paradies Creme = Paradise Cream 🙈), which you can whip up moth milk, but has a weird artificial taste. But maybe it is similar…
Oooops, sorry, missed the link to the custard powder. It’s basically the same as German pudding powder…
Hi! I'm not too sure what it's similar to sorry, sounds like it's the same though! You cook it with milk to form a custard.
Soo delicious, was such a hit at family dinner! Easy to make even with the different components, will definitely be making it again!
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I made this slice yesterday, pretty much as soon as I saw the recipe go up. It is amazing and beautiful nostalgic. JUST like biting into a squiggle, magical.
I don't have a loaf tin so I made this in a 6inch cake tin and it looks pretty much the same in height. Loving these small batch recipes too, easy to justify making them for a small household.
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Yummm! So worth the extra time
To make each component , absolutely delicious we loved it!
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So yummy!!!!! All the components were straight forward and really well explained. Tastes just like squiggles, delicious!
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I just made the brownie and the honeycomb and both were delicious! I absolutely love these small batch recipes 🙌🏻
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This is a stunning slice, my cousins and I do a family bake once a week. We have turns at picking a recipe, this recipe was a hit. Easy to follow instructions, plus the bonus of the video if we we’re having issues. I have also made this recipe for the GBB .
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This was such a yummy recipe. I made the brownie gluten free so my coeliac friends could enjoy too. Perfect for a sweet treat after dinner!
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A bit of a commitment making this with the different components but holy balls it’s soooo good and so worth the effort. Squiggles are my fave biscuit, big yes from me!
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My favourite biscuit as a child and this recipe hits the spot. I mix it up by swapping out the filling with your Peppermint sauce filling and it's a winner too!
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Have made this multiple times and it's always a winner. In fact I now have friends asking me to make it for them, they love it so much. They all say it's very nostalgic.
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