Put the Crunchie bar in a Ziploc bag and pound with a meat tenderizer or rolling pin until finely crushed.

In a small bowl, mix butter and honey until smooth. Add the crushed candy bar and mix until blended.

Shape into a log on plastic wrap, roll, seal and chill in the fridge for 2 hours.

Combine the sugar and the water in a small saucepan. Cook over medium-high heat, stirring constantly, until the mixture comes to a boil.

Reduce heat to low and simmer two minutes.

Remove from heat and stir in vanilla.