Never stayed in the kitchen for a day. These bars finish as quickly as they are served, they are hard to resist and very tempting. You can’t just have a little. I hosted a party a while back, and these were the dessert. I don’t remember anyone who didn’t have more than two, and I can’t remember how many took few home. They were a hit. Always are.
I made them today because I just had to have these sweet salty crunchy and umm… nutty bars. They’re irresistible flavour owes credit to the balance between the sweet and salty: in fact if there is anything perfect out there its – These. This is your one bite trip to heaven.
200g dark chocolate
100g milk chocolate
(or 300g milk chocolate in total)
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
Line your cake tin with foil
Break up or chop the chocolate into pieces, and drop into heavy based saucepan. Add the unsalted butter and the golden syrup, put on a low heat and melt gently together.
Put the peanuts in a bowl, and crush the Crunchie bars with your hands, letting the golden-glinting rubble fall into the nuts.
Stir the peanuts and crushed Crunchie bars into the melted chocolate mixture immediately take it off the heat and tip straight into the cake tin. Smooth the top of the mixture as much as you can. Put in the fridge for about four hours and, once set, cut into slices .(I for one can never wait for four hours and tip the cake tin into the freezer so i can lay my hands on the bars ASAP..) Adapted from Nigella Lawson