Making the Honeycomb Base:

1. Line a baking sheet with parchment paper and set aside.
2. In a medium saucepan over medium heat, combine granulated sugar, light corn syrup, and water. Stir until the sugar dissolves, then bring to a boil.
3. Without stirring, allow the mixture to reach 300°F (150°C) (hard-crack stage) on a candy thermometer.
4. Remove from heat and immediately whisk in the baking soda and treacle. The mixture will bubble up rapidly—work quickly but avoid overmixing.

Shaping the Honeycomb:

1. Pour the bubbling honeycomb mixture onto the prepared parchment paper and let it spread naturally.
2. Allow it to cool completely for about 30 minutes, then break into cookie-sized pieces.

Coating with Chocolate:

1. Melt dark chocolate chips with coconut oil in a microwave-safe bowl in 30-second intervals, stirring in between until smooth.
2. Dip each honeycomb piece into the melted chocolate, coating completely or drizzling for a half-dipped effect.
3. Place on a wire rack or parchment-lined tray to set.

Adding Finishing Touches:

1. 1. While the chocolate is still wet, sprinkle edible gold dust or yellow sprinkles to reflect Hufflepuff’s signature colors.
   2. Allow the chocolate to fully harden at room temperature or in the refrigerator for 15 minutes before serving.