Salted chocolate crunch bars

You may have noticed that during the Christmas period up until today my blogging has been, erm, what I like to call ‘totally non-existent’. Well, I’m afraid that there is no excuse other than it’s a very busy life with a 2 1/2 and 5 month old… I have been cooking lots, but even getting the time to quickly pic and post is becoming more and more of a challenge. But I will not give up!

I just had a quick peruse over some of the pics I took over the last month, searching for one I could post in retrospect. One recipe stood out for ease and total deliciousness: these Peanut, popcorn and crunchie bars. It is adapted a little from an original Nigella recipe – she doesn’t use popcorn is the only difference, with higher proportions of salted peanuts and Crunchie. I have to warn you, these are extremely moreish and it is nigh on dangerous to have them in the house unless you really don’t give a rat’s wotsit about calories. I didn’t over Christmas (hence substantial weight gain, a final pre-wedding binge) but I do now as the nuptials are only 7 months or so away. So for that reason I won’t be making them for a while. They are perfect for a kids party, or any party for that matter (I made them for a little Christmas gathering), simple adjust milk to dark ratios accordingly depending on whether they are for big or little people – and make sure you get the guests to take some home with them unless you have iron-like will power.

Here’s my version of Nigella’s recipe.

Makes: about 8-16 pieces, depending on how small you cut them
Prep time: 15 minutes
Cook time: none
Total time: 15 minutes (plus two hours for chilling)

Ingredients: 

100g milk chocolate
200g dark chocolate
100g butter
1 tablespoon golden syrup
200g salted peanuts
50g popcorn, salty or sweet or both (Kettle Chips do an amazing salty and sweet popcorn that works brilliantly)
2 Crunchie bars, roughly chopped

Instructions: 

  1. Melt your butter in a pan with your chocolate and golden syrup over a gentle heat. 
  2. Add your nuts, chopped Crunchie bars, popcorn, and peanuts and mix well. 
  3. Tip the chocolatey rubble into a baking tray about 30 by 20cm and leave in your fridge to set for about 2 hours. 
  4. Cut into squares or rectangles and try your hardest not to eat them all in one go! Good luck with that one.
>> Check out more chocolate recipes!
Share:

2 Comments

  1. May 18, 2015 / 8:30 am

    oh my goodness, my mouth is watering reading this!!! I love tiffin cake and these take it to the next level!! xx

  2. June 2, 2015 / 9:07 am

    I would say these are tiffin on steroids!!! The saltiness is amazing! R x

Leave a Reply

Your email address will not be published. Required fields are marked *