Friday, 13 July 2012


On Wednesday I baked for the first time in ages. I say baked but it was more like melting and mixing. I like tray bakes though and they're are pretty hard to mess up. As long as you like all the stuff you're chucking into the molten chocolate, butter and syrup mixture then chances are you'll like the finished product.

I had 2 recipes in mind, one I'd made before (and also devoured at Kate's party) and one I hadn't, both from the queen of food porn, Nigella. I went with the new one, Nigella's Sweet and Salty Bars from her book Kitchen.

It doesn't look that pretty but it tasted amazing! I love the combination of sweet and salty, very moreish and so easy.

  • 100g dark chocolate (original recipe says 200g but I prefer a milkier chocolate taste)
  • 200g milk chocolate (original recipe says 100g)
  • 125g butter
  • 3 Tbsp golden syrup
  • 200g salted peanuts (original recipe says 250g but I didn't have enough)
  • 4 x 40g Crunchie bars
  • Glittery edible stars
  1. Line a tin with foil. Break chocolate into pieces, add to a saucapan with the butter and syrup. Melt on a low heat and stir until melted.
  2. Tip the peanuts into a bowl, and crush the Crunchie bars. I hit mine with a rolling pin and may have made them a bit more like Crunchie dust!
  3. Take the melted chocolate mixture off the heat and stir in the peanuts and crushed Crunchie bars, then tip straight into the cake tin or foil tray. Smooth the top of the mixture as much as you can.
  4. Sprinkle glittery stars on top. Optional but it makes them look prettier!
  5. Put into the fridge for about 4 hours and, once set, cut into slices. I actually cut mine up after about 2 hours when it was still a bit soft.
  6. Don't try to eat one piece of this, it's addictive!
The Nigella website says the UK version of the recipe isn't online buy they link to the US version of the recipe (weights in cups) here.

What have you got planned for this weekend? I'm off to Millport with my cousin but will try to fit in a run or two to work off this cake!


  1. Looks and sounds amazing! Sweet and salty seems to be a new trend. Tried making salted caramel yet? I'm keen to try it Jx

    1. I've never tried making salted caramel but I think I'd have to invest in a sugar thermometer. As a former scientist I'm quite precise about those type of things!

  2. Oh my goodness, oh my goodness, oh my goodness. Um. Did I say "Oh my goodness" yet?


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