Nigella’s Sweet and Salty Chocolate Bars

After feeding the Christmas cake I got to work on Nigella’s sweet and salty chocolate bars.
Ingredients:
2 100g bars of dork chocolate
1 100g bar of milk chocolate. (I did accidently buy milk chocolate with almonds in so had to pinch some of my daughters ‘Dairy Milk’.)
100g unsalted butter
1 tablespoon golden syrup
100g salted peanuts
4 Crunchie bars

I lined a baking sheet with foil.  I then tipped the peanuts into a bowl and broke up the Crunchie bars into the bowl as well.  I then broke up the chocolate and put it into a saucepan with the butter and the golden syrup.  I melted this over a very low heat and kept removing from the heat so as not to get it too hot.  Once the chocolate and butter was melted I took the pan off the heat and added the nuts and Crunchie bars and mixed until coated in the chocolate.  I then tipped the mixture out onto the baking tray and flattened out.  I placed this into the fridge to set.

The following day after work I cut the chocolate into chunks and put into some clear plastic bags which I then decorated to make into gifts.

Another job done.

 

 

Verdict…

I sampled the sweet & salty chocolate bars and this is what I will change next time I do this.
1) I will use more milk chocolate next time as I think it will make for a better contrast of sweetness with the salty.
2) I will melt the butter and syrup first before adding the chocolate as I think the chocolate over cooked a little while the butter was melting.
3) I would probably also use the better method of a glass bowl over a pan of water to heat chocolate as it is safer.

Apart from these 3 things I think it went quite well.