Honeycomb Tiffin

Line a 20cm square cake tin with tinfoil
Melt the chocolate dairy free spread and maple syrup together in a bowl
Chop the honeycomb into small pieces and smash the biscuits into crumbs
Stir the honeycomb and biscuit into the melted chocolate mixture

Press into the lined cake tin
Make the topping by melting the chocolate and pouring over the tiffin base
Place in the fridge for a couple of hours then cut into bars