Happy Easter everyone!
These sweet and salty treats are the kitchen equivalent of crack cocaine according to the cookbook. That alone is a hilarious comment in light of recent news. But it is so true. They are extremely naughty and calorific but for special occasions I reckon you just have to do these things.
I’ve made sweet and salty bars for Christmas treats before, as well as Easter, and they’re always enthusiastically received. I remember my sis in law telling me she used to sneakily eat some over the sink when my nieces were tiny and eating a healthy breakfast. That sums up sweet and salty!
If I asked you to guess which celebrity chef came up with this recipe I bet you’d guess from the decadent ingredients alone. I doubled the ingredients as I made enough for eight generous bags, that was a whole block of butter. Yikes, but also Mmmm!
Sweet and salty crunchie nut bars
200g / 7oz dark chocolate
100g / 3.5oz milk chocolate
125g / 4.4oz butter
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 tin line with foil.)
Break up the chocolates into pieces and place in a heavy bottomed saucepan, add the butter and golden syrup. Melt gently under low heat.
Tip the peanuts into a bowl. Break the Crunchie bars into smallish pieces by hand (I put mine into a freezer bag and give them a good tap with a rolling pin – very satisfying!) then add them to the peanuts.
Take the melted chocolate mixture off the heat and stir in the peanuts and crushed Crunchie bars. Mix together well and spoon into the prepared tin. Smooth the top of the mixture.
Place in the fridge for around 4 hours until its set, then cut into pieces. (I use two 25cm or 20cm circular loose bottomed tins – depending on how thick I want it – cut it into slices and then smallish pieces to enable furtive breakfast snacking.)
Yes, it’s a Nigella recipe.