Thank you Nigella for such an easy recipe. So naughty but oh so nice. YUMMM!
Nigella’s Sweet, Salty Chocolate bar
200g dark chocolate
100g milk chocolate
125g unsalted butter
3 tablespoon golden syrup
250g salted peanuts
4 x 40g Crunchie bars
1. Line cake tin with foil. Break chocolate into pieces, and drop into a heavy-based saucepan. Add the butter and syrup, put on a low heat, and melt gently together.
2. Tip the peanuts into a bowl, and crush the Crunchie bars with your hands.
3. 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 best as you can.
4. Put into the fridge for about 4 hours and, once set, cut into slices as desired.
It’s supposed to serve 24 but I usually cut into 16 – 10 pieces. Chocolate proportions could be adjusted and other nuts and sweets could be added – cashews, dolly mix or even marshmallows.
Very Rough Nutritional Guide:
1 slice: 206 calories, 69% fat, 8% protein, 24% carbs
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