Friday, July 6, 2012

Sweet and Salty Crunchy Nut Bars


Ingredients:

7 ounces bittersweet chocolate (or 1 heaping cup chips)
4 ounces milk chocolate (or 1/2 cup chips) (or 11 ounces milk chocolate instead)
1 stick plus 1 tablespoon (9 tablespoons) unsalted butter
3 tablespoons golden syrup* (see note below)
2 1/4 cups salted peanuts
6 ounces honeycomb candy (Toblerone or Heath bars)

Special equipment: 1 (10-inch) springform pan or 1 rectangular aluminum foil pan approx. 13 by 9 by 2 inches

Directions:

Line your springform pan with aluminum foil or use a foil pan.

Break up or chop the chocolate into pieces, and drop into a heavy-based saucepan. Add the butter and syrup, put on a low heat, and melt gently together.

Add the peanuts into a bowl, and crush the honeycomb candy with your hands, letting the golden-glinting rubble fall into the nuts.

Take the melted chocolate mixture off the heat and stir in the peanuts and crushed honeycomb candy, then tip straight into the springform pan or foil pan. Smooth the top of the mixture as much as you can, pressing down with a silicon spatula or vinyl-disposable-gloved hand. Put into the refrigerator for about 4 hours, and once set, cut into slices as desired.

* If you cannot find golden syrup you can substitute the following: combine two parts light corn syrup plus one part molasses OR equal parts honey and corn syrup OR maple syrup (This is thinner, and not as sweet.) OR dark corn syrup (This is thnner and
not as sweet as golden syrup. If you like, try reducing the corn syrup in a saucepan to thicken it.) OR light corn syrup (This is thnner and not as sweet or flavorful as golden syrup. If you like, try reducing the corn syrup in a saucepan to thicken it.) 

Recipe shared from: http://www.cookingchanneltv.com/recipes/nigella-lawson/sweet-and-salty-crunchy-nut-bars-recipe/index.html