Be sure to make this only if you have visitors due, visitors who will gladly help you empty the box and thus lifting the burden from your own belly. Nigella calls it the culinary equivalent of crack cocaine.
I prefer my addictions robed in dark chocolate but i'm sure it would be delicious with a little milk chocolate substituted, as Nigella suggests. I find the quickest way to smash up Crunchie bars is to slap them against the edge of the kitchen counter, whilst still in their packets.
Nigella's Sweet & Salty Crunch Nut Bars, Kitchen
300g dark chocolate
125g unsalted butter
45 ml golden syrup
250g salted peanuts
4 x 40g Crunchie bars, enjoyably crushed
25 cm baking tin, lined with foil.
Break up the chocolate and put into a heavy-bottomed pan, with the butter and golden syrup. Over a low heat stir gently until liquid.
Add the peanuts and Crunchie crumbs to the chocolate and pour the mass into the tin. Leave to set in the fridge for 4 hours before slicing.
4 comments:
Yum
She has some lovely recipes as long as you don't worry about the damage they do to your waist or hips.
Argghhh, peanuts...
Now *that* would certainly go down a storm here... I'm off to get some provisions in a bit - might have to add the ingredients to my shopping basket!! Thanks for sharing x
Happy new year, and a successful 2011 to everyone!
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