Nigella’s Sweet and Salty Crunch Nut Bars

5 Jan

I love Nigella, and was lucky enough to get her latest book, Kitchen, for Christmas. DH was really taken with this recipe and encouraged me to make it… Oh, it was rich! But, not surprisingly, it disappeared pretty quickly! Next time (she says, feeling the kilos pile on her hips just thinking about it!) I might try it with all milk chocolate, as Nigella herself says she prefers.


200g milk chocolate

100g dark chocolate

125g unsalted butter

1 x 15ml tbsp golden syrup

250g salted peanuts

2 x 80g Crunchie bars

Line a spongeroll tin with cooking paper. Nigella suggests disposable foil tins as an option too.

Melt the butter and golden syrup on a low heat in a heavy based pan. Break up the chocolate and add to the golden sludge.

Put the peanuts into a mixing bowl and crumble in the Crunchie bars.

When the chocolate mixture has just melted, pour it over the nuts and honeycomb and stir together.

Pour into prepared tin, and spread out and flatten as much as you can using a silicon spatula.

Cover and refrigerate for a few hours before cutting into chunks or wedges – depending on your tin of choice.

Makes about 20 pieces.


One Response to “Nigella’s Sweet and Salty Crunch Nut Bars”

  1. Jaclyn Delfi March 28, 2011 at 1:29 pm #

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