The Food Network is played in my flat pretty much constantly and over the Christmas period Nigella seemed to be on so much, it almost felt like she spent Christmas with us! I know most of her recipes by heart now but one that popped up recently that I hadn’t noticed before, was for her Sweet and Salty Crunchy Nut Bars. Chocolate melted with butter and syrup and then poured into a bowl of salted peanuts and crushed Crunchie bars….amazing. First my mouth started watering, then my tummy started rumbling and I knew I had to make them.
The beauty of this recipe is that it is so easy to get your hands on the ingredients, it takes minutes to make then they just need to be chilled in the fridge. Anyone can do this and your friends will LOVE you for making them.
200g/7oz dark chocolate
100g/3.5oz milk chocolate
3 tbsp golden syrup
250g/8.8oz salted peanuts
6 x 40g Crunchie bars
1 baking or foil tray, approximately 30 x 20 x 5 cm. (if using a baking tray, line with parchment or greaseproof paper)
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 on top of them.
Take the melted chocolate mix off the heat and pour over the peanuts and crushed Crunchie bars then mix together and pour into the prepared tin.
Smooth the top of the mixture and make sure it gets into all the corners.
Place in the fridge for at least 2 hours or until its set, then cut into as many pieces as you like. I went for 24.
And that’s it! What could be simpler?
These are seriously good. The salt in the peanuts balances out the sweetness of the chocolate and the honeycomb beautifully.
So easy, so fattening but oh SO good! But I warn you, they’re totally addictive. You can’t just stop at one.