Friday, 29 November 2013

Sweet and salty nut crunch bars

Skip this page if you are trying to watch the calories in the countdown to Christmas. I certainly should be. I made this deliciously rich, indulgent chocolate bar to take to a friends house on Sunday.
The recipe is from 'Nigellas Kitchen' cookbook. Talking of Nigella, I'm hoping the latest scandal about her this week isn't true, though it will explain why she's always raiding the fridge in the middle of the night. A bad case of the munchies maybe?

Cuts into 24 small slices 
200g  dark chocolate
100g milk chocolate
125g butter
3 tablespoons golden syrup
250g salted peanuts
4 x 40 gr Crunchie bars
1 foil tray, approximately 30 x 20 x 5 cm or a springform 8" cake tin

In a saucepan, break up the chocolates into pieces and add the butter and golden syrup. Melt gently under low heat.
Tip the peanuts into a bowl and crush the Crunchie bars, letting the rubble falls into the nuts.
Take the melted chocolate mixture off the heat and stir in the peanuts and crushed Crunchie bars, then tip straight to the foil tray. Smooth the top of the mixture and put it in the fridge for about four hours before cutting into slices as desired.

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