Wednesday, 15 December 2010

Forever Nigella Blogging Event #1: Seasonal Sensations - Sweet & Salty Crunch Nut Bars

Since I got hold of my copy of Nigella's Kitchen I don't think I have put it down. We've been feasting on Toad in the Hole, Pan fried lamb, Teriyaki Chicken and fat wedges of a moist and tasty Flourless Chocolate Lime Cake (although obviously not all at once). When I heard about the Forever Nigella Blogging Event hosted by Maison Cupcake, I knew that with the title of "Seasonal Sensations" I was going to be making something sweet. I clicked my way through and flicked through all of my Nigella books until I saw this dish which literally leapt out at me from the pages of Kitchen.

Sweet honeycomb, salty crunchy peanuts, soft chocolate - and it can be made in about 10 minutes as long as you are prepared to wait the 4 hours or so of setting time (sadly you don't have a choice). Nigella describes the dish as "like several klaxons going off in your head as you eat" and says that it is "gloriously intemperate" and "riotously vulgar". I had to love it.

It was the way she refers to it, as cut in "panforte-type skinny wedges" that gave me the idea of making this for Christmas and (gasp!) giving it away as Christmas presents in pretty little festive bags. I'd also have a batch of this in the fridge to give to visitors over Christmas and New Year with their coffee when they stop by, the lucky things.

I've looked for the recipe on but it's not listed there - but it can be found on page 310 of Kitchen, (published by Chatto & Windus ISBN 9780701184605). One of the great things about this recipe is that with a handful of ingredients and a few minutes in the kitchen you can make it really easily. You just melt some chocolate (I used dark and milk melted together) with butter and golden syrup and then stir in salted peanuts and crushed Crunchie bars.

Tip into a cake tin - I used a silicone one to make it easier to lift out - and leave in the fridge until set. Once it's set you can cut it into skinny wedges, and as you cut you leave behind shrapnel of peanuts, chocolate and honeycomb which were quickly wolfed down as "Cook's Perks"!

If you have any last minute presents to get for people, and can't face the shops, make these. I've been barraged with text messages about how good they are but then I don't need them to tell me of course. I'm off now to make another batch! 


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