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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: -  |


Ingredients: 


  • 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

Instructions:


  • 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.

 | Author: Beth Sachs | Date: 24th September 2010 |

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