Made lovely Sweet and Salty Nut Crunch Bars from Nigella Lawson's Kitchen Book earlier. Though I dont think they will last long with me around lol.
Quote:
200g milk chocolate (though I used 300g Diabetic milk chocolate)
100g dark chocolate
125g unsalted butter
1 x 15ml tbsp golden syrup
250g salted peanuts
4 x 40g Crunchie bars
I used a 26cm springform tin which I lined, you can use a rectangle tin or square tin with dimensions similar and indeed Nigella suggests disposable foil tins as an option too.
Get the butter and the golden syrup melting on a low heat in a heavy based pan and break up the chocolates and add that to the golden sludge.
Put the peanuts into medium mixing bowl and break and crumble in the Crunchie bars.
When the chocolate mixture has just melted, pour it over the nuts and honeycomb and stir together.
Pour into prepared tin, and spread out and flatten as much as you can, using a silicon spatula.
Cover and refrigerate for a few hours before cutting into chunks or wedges - depending on your tin of choice.
Makes about 20 pieces
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