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. 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 it 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 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)
FRUITY CHOCOLATE CRUNCH BARS
| Serves: makes 16 large squares | Prep Time: 20 Minutes plus chilling | Cook Time: - | Total Time: - |
- 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
- Step 1: Line a 20 x 30 cm 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.