My girlfriend Amanda introduced me to this concoction earlier this year. Its rich and sinful and requires no effort at all. Melt, mix and pour into a pan to set. Pure Nigella Lawson. The original recipe calls for Crunchie bars, but with a rather large stash of homemade honeycomb on hand, I could think of no better substitute. And the result? Sweet, salty and sublime!
Nigella’s Sweet and Salty Crunch Nut Bars with Homemade Honeycomb
Serves: 20 squares
200g milk chocolate; broken into pieces
100g dark chocolate; broken into pieces
125g unsalted butter
3 x 15ml tbsp golden syrup
250g (2 cups) salted peanuts
2 cups homemade honeycomb, crumbled or 2 x 80g Crunchie bars
GREASE and line a 25cm square pan with foil.
PLACE butter, golden syrup and chocolate in a heatproof bowl that fits snuggly on top of a saucepan (this stops water spraying into the chocolate).
HALF-FILL saucepan with water and bring to a simmer. Place bowl on top, making sure it doesn’t touch water (or it will overheat).
MELT gently over low heat.
CRUMBLE honeycomb shards into a bowl. I like to keep some of the honeycomb shards in largish chunks to add texture to the slice. Add peanuts and stir gently to combine.
TAKE the melted chocolate mixture off the heat and stir in the peanuts and crumbled honeycomb.
TIP mixture straight into prepared pan. Smooth the top of the mixture and put it in the fridge for about four hours to set.
CUT into slices or squares, and store in an airtight container.
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