Hokey Pokey is a beloved New Zealand flavour: crunchy, sweet pieces folded into vanilla ice cream or coated in chocolate to create the classic Crunchie Bar. Known internationally as honeycomb or honeycomb toffee, in New Zealand it remains Hokey Pokey — a nostalgic, timeless treat that evokes kiwiana with every bite.
Whatever form you prefer, this recipe captures the signature texture and taste of Hokey Pokey. Carefully prepared at home, it brings that familiar golden crunch to desserts and baking.
Do you love Hokey Pokey flavour?
If you do, try this delightful dessert twist on the Crunchie Bar that highlights all the best Hokey Pokey notes. Beginning with a slab of freshly made Hokey Pokey, the confection is turned into a powder to flavour a smooth cheesecake filling. The light, creamy filling is then layered over a rich chocolate brownie base for a balanced bite of sweet, crunchy and fudgy textures. The result is a Hokey Pokey Cheesecake Bar that’s both playful and refined — perfect for sharing or enjoying as a treat.
Grab the recipe from the original source if you’d like full measurements and step-by-step photos.
This simple Hokey Pokey recipe yields crunchy, aerated honeycomb toffee that can be eaten on its own, crushed into ice cream, or used to flavour cheesecakes and bars. It uses just a few pantry staples and comes together quickly, but requires attention during the cooking step to achieve the correct texture.
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160g
Caster Sugar -
4
Tablespoons
Golden Syrup (about 100g) -
2
Teaspoons
Baking Soda
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Combine the caster sugar and golden syrup in a medium saucepan and stir over medium heat until the mixture becomes granular and the sugar dissolves. Continue cooking gently until it bubbles steadily, about 4 minutes, watching carefully to avoid burning.
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Remove the pan from the heat and immediately sprinkle in the baking soda, folding it through gently. The mixture will foam and expand — work quickly but avoid overmixing.
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Pour the foamed mixture onto a baking tray lined with greaseproof paper and spread lightly if needed. Allow the Hokey Pokey to cool and harden completely before breaking into pieces or crushing for use in other desserts.