This lovely treat is taken from my favourite cookbook Nigella Kitchen and was one of my first dishes I created from this cook book. I was introduced with the combination of sweet and salt via this recipe and this is the perfect chocolate treat for those that need a pick me up. The rocky road crunch bars are a wonderful combination of milk and dark chocolate (sweet) and peanuts for salty elements. I've made several amendments to Nigella's recipe, firstly to lower the calories, and secondly because I was not keen on having 250g of peanuts.
Here is how my sweet and salty crunch bars turned out:
|Sweet and salty crunch bars|
I cut these little bad boys into little squares, and was able to store in an air tight container and they last for up to four days. I first measured the chocolate ingredients, but soon realised I did not have quite 300 g of (milk or plain) chocolate so I used 8 chocolate digestives, 120g mixed chocolate (plain, milk and chocolate morsels) and 2 tablespoons of golden syrup.
|Chocolate digestives and chocolate pieces.|
I then crushed the biscuits and placed in a pan to melt.
|Chocolate mixture in pan|
The mixture melted quick and I quickly taken this off the heat and added 125g peanuts, instead of the 250g stipulated in the recipe.
I pressed the mixture in the tin and left to set for four hours.
|Rocky road mixture in tin.|
After four hours the rocky roads are set and ready to cut.
Recipe for sweet and salty crunch bars from Nigella's Kitchen
200g milk chocolate (I used a combination of 120g of milk and dark chocolate)
100g dark chocolate
125g unsalted butter (I used 80 g low fat spread)
1 tablespoon golden syrup
250g salted peanuts (I used 125g peanuts)
2 crunchie bars (I ommited this from my mixture)
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.
Tip 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.
Make Ahead Note: The bars can be made 1 day ahead. Transfer slices to airtight container, layered with parchment paper, and store in refrigerator. Keeps for 3 to 4 days.
I am entering this to Forever Nigella, hosted this month by Working London Mummy http://www.workinglondonmummy.com/ and organised by Maison cupcake http://blog.maisoncupcake.com/forever-nigellaI think these sweet and salty crunch bars would make a lovely lunch time treat.
I am also entering this to Alpha bakes organised by Caroline Makes http://carolinemakes.blogspot.co.uk/ and The more than occasional baker http://themorethanoccasionalbaker.blogspot.co.uk/, and hosted this month by Caroline makes. Alphabakes is a monthly blogging challenge randomly selecting a letter from the alphabet which people can bake with an ingredient starting with that letter. As I have used peanuts, this fulfils this baking challenge.