A few weeks ago, I discovered one of my new favourite TV shows – Nigella’s Kitchen. While her rather provocative mannerisms can get on your nerves, her recipes make up for them ten times over. What that woman can create with a stick of butter is amazing. She’s definitely not one to follow if you’re steering clear of ‘naughty’ food though. The latest recipe I had to make without hesitation – Salted Crunchie nut bars! Yes I can spell crunchy – this recipe refers to ‘Crunchie’ bars as in the golden delights made by Cadbury. These are super simple to make and have just a couple of ingredients.
Step one – select your chocolate. As this recipe is mostly chocolate, it’s best if you use good quality chocolate. This ‘delicious Swiss milk chocolate’ just happened to be on sale. The recipe says 100g milk and 200g dark chocolate. I didn’t want to risk having the rest of this bar lying around so I used 150g of each (Nigella said it was ok!).
Melt the butter, chocolate and golden syrup together in a large saucepan, stirring frequently.
While the chocolate is melting, chop up the Crunchie bars.
Add the peanuts and chopped up Crunchies to the melted chocolate and stir to combine.
Pour the mixture into a foil tin and spread it out. You can use a baking tin for this but the foil tin makes it really easy to get it out at the end. Refrigerate the chocolate for at least 4 hours to set.
When it’s set, remove it from the tin and cut into bars. It’s very rich so I cut it into reasonably small bars.
I also wrapped a few up as Christmas gifts. Just remember to keep them refrigerated.
Nigella Lawson’s Salted Crunchie nut bars
- 200g milk chocolate
- 100g dark chocolate
- 125g unsalted butter
- 1 tbsp golden syrup
- 250g salted peanuts
- 160g Crunchie bars
Melt the butter, chocolate and golden syrup together over low heat.
Roughly chop the Crunchie bars and combine with the peanuts.
When the chocolate/butter is melted, add the Crunchies and peanuts and mix through.
Pour mixture into a tin tray (about 30cm x 20cm) or spring-form pant and refrigerate for about 4 hours.
Remove the block from the pan and cut into bars of any size your heart desires.
Invite friends over to help you eat them or wrap them up and give as gifts.