The flavour of Hokey Pokey is a New Zealand classic, famous for the crunchy honeycomb pieces folded into vanilla ice cream or coated in chocolate to create the beloved Crunchie Bar. Whether you call it hokey pokey, honeycomb or honeycomb toffee, its caramelised sweetness is instantly recognisable and distinctly Kiwi.
This recipe takes that familiar taste and transforms it into a decadent dessert: Hokey Pokey Cheesecake Bars. A block of freshly made hokey pokey is blitzed to a powder and folded into a light cheesecake filling, which rests on a rich chocolate brownie base. The result is a balanced, nostalgic treat with a modern twist.
A little bit of kiwiana, in bar form.
-
160g
Caster Sugar -
4
Tablespoons
Golden Syrup (100g) -
2
Teaspoons
Baking Soda
-
120g
Plain Flour -
½
Teaspoon
Baking Powder -
1
Tablespoon
Cocoa -
½
Teaspoon
Salt -
50g
Caster Sugar -
100g
Dark Chocolate -
90g
Butter -
1
Egg -
½
Teaspoon
Vanilla Extract
-
250g
Cream Cheese -
200g
Sour Cream -
200ml
Cream -
2
Teaspoons
Gelatine -
200g
Hokey Pokey Powder
-
100g
Dark Chocolate -
2
Tablespoons
Cream
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Combine the caster sugar and golden syrup in a medium saucepan and stir over medium heat until the sugar dissolves. Allow the mixture to bubble gently for about 4 minutes, stirring occasionally to prevent burning.
-
Remove the pan from the heat and quickly fold in the baking soda. Work swiftly but gently, then pour the foaming mixture onto a baking tray lined with greaseproof paper before it sets.
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Let the hokey pokey cool and harden completely, then set aside.
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Preheat the oven to 200°C and line a 20cm square tin with baking paper.
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Melt the butter and dark chocolate together in a saucepan over low heat. Once smooth, remove from the heat and allow to cool slightly.
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In a bowl, whisk together the flour, baking powder, cocoa and salt, then set aside.
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Beat the cooled chocolate mixture with the sugar, vanilla and egg until smooth. Fold in the dry ingredients until just combined.
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Pour the batter into the prepared tin and bake for 11–12 minutes, or until the top is set. Place the tin in the fridge immediately to stop further cooking.
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Break the hardened hokey pokey into pieces and blitz in a food processor until it becomes a fine powder. Set aside.
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In a small bowl, dissolve the gelatine in 2 tablespoons of boiling water and set aside to cool slightly.
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Beat the cream cheese and sour cream in a large bowl until smooth. Gradually add the hokey pokey powder and the gelatine mixture, continuing to beat until fully incorporated.
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Whip the cream in a jug until soft peaks form, then fold it gently into the cream cheese mixture until combined.
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Spread the cheesecake filling over the chilled brownie base, cover and refrigerate for 4–6 hours or overnight until set. Once firm, remove from the tin, slice and serve.
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Place the dark chocolate and cream in a bowl and melt in short bursts in the microwave, stirring until smooth.
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Allow the ganache to cool slightly, then pipe or drizzle lines over the set cheesecake using a piping bag or squeeze bottle.
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Return to the fridge to set or decorate immediately before serving.