Fruity Chocolate Crunch Bars

I've been eagerly reading Nigella's new book 'Kitchen' over the last few nights, going through my usual post-it note ritual of marking out all the must try recipes (I have run out of post-its!). Nestled right in the middle on page 310, was a fabulous sounding recipe for Sweet and Salty Crunch Nut Bars (I loved the sound of using Cadburys Crunchie Bars) that I thought I would give a go and take to our village Harvest Tea. Thinking about it some more though I decided that as they were going to be for children, I would omit the salty peanuts and then, after some further obligatory rejigging, the recipe now bears no resemblance to the original Nigella one - hence the new name. These really are addictive, so it's probably wise to make a double batch!

I am off to France with the family next week, so it might be a little quiet around here for a few days. See you all when I get back (with copious amounts of wine, cider and cheese)

Printable Recipe

Ingredients: makes 16 large squares

150g dark chocolate

150g Milk Chocolate

125g Unsalted Butter

3 x 15ml TBSP Golden Syrup

220g Digestive Biscuits

3 heaped TBSP Raisins

4 x 40g Crunchie Bars

1 baking tray 30 x 20cm approx

Method:

Step 1: Line baking tin with foil.

Step 2: Break up the chocolate then place in heavy bottomed pan, with the butter and syrup and melt over a low heat.

Step 3: Crush the digestives and crunchie bars (I used rolling pin) then add in the raisins.

Step 4: Sir the melted chocolate into the crushed biscuit mix then pour into the prepared tin. Smooth the top and refrigerate for 4 hour before cutting into bars.