1 batch of uncooked Meringue Girls Mixture
1 crunchie bar
8 tbsp good quality dark cocoa powder
50g salted peanuts roughly chopped
Line a large baking sheet with baking paper, and preheat the oven to 100 degrees
Make the meringue mixture then carefully fold through half of the crumbled honeycomb and 1 tbsp of cocoa powder. Scatter the chopped peanuts and the rest of the cocoa powder and crumble honeycomb over a large plate or baking tray.
Using 2 large metal spoons, take a big dollop of the stiff meringue mixture and roll it over the peanuts, cocoa powder and honeycomb so it sticks to the meringue and forms a lovely crunchy coating. Repeat with the remaining meringue mixture.
Place the meringues on the lined baking tray, leaving enough space between them so they have room to expand. Bake for 2 hours, or until they easily lift off the baking paper with their base intact.