For the honeycomb: Line a tupperware or a large loaf tin with parchment paper and grease with a little oil.
In a heavy-bottomed saucepan, add the water, sugar and golden syrup, cook on a medium to low heat until the sugar dissolves and it is at a low bubbling simmer. Cook for 2 minutes until the mixture just starts to turn a maple syrup colour. Remove from the heat immediately.
Quickly whisk in the baking soda so it keeps the air pockets. Transfer the mixture carefully to the lined tin and cool for 30 minutes in the fridge.
Next, break up the chocolate into squares and place it in a metal bowl along with the coconut oil. Put the bowl over a pot of simmering water, melt the chocolate and coconut oil, then add in the maple syrup and mix.
Remove from the heat. Roughly chop the nuts.
Add the honeycomb to a large ziplock and bash it into little pieces. Keep a handful of honeycomb and cranberries aside for decorating. Chop the biscuits and add them with the honeycomb, nuts, and cranberries to the bowl.
Coat in the chocolate mixture. Transfer to a parchment-lined brownie tray (28 x 18cm), spreading out evenly and into the corners.
Sprinkle over the remaining honeycomb and cranberries. C
hill in the fridge for 30 minutes or until set. Chop into 12 squares and enjoy!