Catherine Woolley


Fifteen: Making something yummy

So those that know me will know that I'm a big fan of baking sweet things so the second I saw Nigella's Sweet and Salty Crunch Bars on BBC2 and then also tried a colleagues batch of them I knew I just had to make some. So tomorrow I will be picking up some peanuts and crunchies to make a batch that can live in the fridge for next week.

You will need the following:

200g milk chocolate
100g dark chocolate
125g unsalted butter
1 (15ml) tbsp golden syrup
250g salted peanuts
2 (80g each) crunchie bars
A large rectangular or square tin (make sure to grease or line it)

  • Heat the butter and golden syrup on a low heat in a large heavy pan, then break up the chocolate and add it to the heat.
  • In a mixing bowl add the peanuts and broken up crunchies.
  • Once the chocolate is all melted add it to the peanuts and crunchies and stir it all together with a wooden spoon.
  • Once evenly mixed pour it into the tin and flatten it with a spatula to minimise the air bubbles in the mixture and ensure it all stays tightly packed together.
  • Pop in the fridge and leave it for a few hours before you start munching on it.

Image courtesy of The Clayton's Blog as I don't currently have a picture as I will be making them tomorrow.

I'm really looking forward to finally making these and I recommend everyone else to make them as they're divine! Unless of course you're allergic to peanuts.

They come with a warning though as they are extremely naughty to be eating frequently.