These look amazing – I was watching Nigella’s Kitchen series and was amazed at how easy these were to prepare and such a tasty treat too.
Makes 24 slender slices
- 200g dark chocolate and 100g milk chocolate (or 300g milk chocolate in total if you prefer)
- 125g unsalted butter
- 3 x 15ml tablespoons golden syrup
- 250g salted peanuts
- 4 x 40g Crunchie bars
- 1 x 25cm springform tin (or other round cake tin) or 1 x foil tray approximately 30 x 20 x 5cm
Line your cake tin with foil or use a foil tray. Break up the chocolate into pieces, and drop into a heavy-based saucepan. Add the butter and syrup, put on a low heat, and melt gently together.
Tip the peanuts into a bowl, and crush the Crunchie bars with your hands, letting the golden-glinting rubble fall into the nuts.
Take the melted chocolate mixture off the heat and stir in the peanuts and crushed Crunchie bars, then tip straight into the cake tin or foil tray. Smooth the top of the mixture as much as you can, pressing down with a silicone spatula or CSI-gloved hand.
Put into the fridge for about 4 hours and , once set, cut into slices as desired.
Make ahead note: The bars can be made 1 day ahead. Transfer slices to airtight container, layered with baking parchment, and store in the fridge. Keeps for 3-4 days.
This recipe if from Kitchen Recipes From the Heart of the Home by Nigella Lawson.