Sweet and Salt Chocolate Bars

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I love chocolate. But being lactose intolerant it has to be very tempting for me to sacrifice a lacteeze tablet. When I saw this recipe I knew it would be worth it. It is a recipe by Nigella Lawson and she sure doesn't hold back with this recipe.

It is a pretty basic recipe with minimal clean up. (Always a plus.) Line the base of a 25 cm springform tin with foil. In a heavy based saucepan place 200 grams of Dark Chocolate(broken in their cubes), 100 grams of Milk Chocolate(broken in their cubes), 125 grams of butter (cut into 2cm cube) and 3 tablespoons of golden syrup.

Put the saucepan over a low heat on the hot plate. Melt the ingredients together stirring as required to avoid it burning on the bottom. Whilst the chocolate is melting in another bowl measure out 250 grams of salted peanuts and crumble three 50 grams crunchies.

Once the chocolate has melted mix it through the peanut and crunchy mixture. Pour the mixture into the springform tin and refrigerate for 4 hours.

Once set cut into wedges as per the image below. You will need biggest knife that you have to cut through it without it crumbling too much.



It is amazing and the balance of salty and sweet is perfect.

Until to next time, Happy cooking.

***Ingredients
  • 200 grams of Dark Chocolate
  • 100 grams of Milk Chocolate
  • 125 grams of butter
  • 3 tablespoons of golden syrup
  • 250 grams of salted peanuts
  • 3 x 50 grams crunchies.

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