Chocolate Peanut Crunch Squares

Normaly a bit nicer looking, but left them out a bit to long before cutting.

This is an adaptation of Nigella Lawson’s sweet and salty crunchy nut bars and Hokey Pokey recipes, and is so easy to make once you have mastered honey combe making.
Taste absolutely heavenly and is great for any occasion, also great for filling a cardboard Easter egg with this Easter, just make sure to line the egg with grease proof paper before filling.

Don't be afraid of this recipe containing coconut milk if you are not a coconut fan, have served this to people that really do not like coconut and they loved it and couldn't taste the coconut milk.

Chocolate peanut crunch:

200g honey combe chopped into small pieces not bigger than a peanut size (recipe below)
300g Salted peanuts
300g dark chocolate dairy free
100g golden syrup

60g coconut milk - skimmed (see here)

30g Coconut oil

 

1.       In a bowl mix the peanuts and chopped up honey combe.

2.       Put the Chocolate, golden syrup, coconut milk and coconut oil in a small saucepan and let is slowly combine while stiring over a low heat.

3.       Pour the chocolate mixture into the bowl with the peanuts and honey combe and combine gently using a wooden spoon.

4.       When all the peanuts and honey combe is covered in the chocolate mixture, spread it into a 20 x 20 cm baking tray lined with baking paper and pad it down with the back of the spoon. Put in the fridge to set for a few hours and cut into small squares.

Honey Combe:

200g sugar
200g golden syrup
1 teaspoon carbonate of soda

Normally when making honey combe just for eating and not as an ingredient in a recipe, you would add more carbonate of soda, but because this is going in the recipe, I am only using a 1/3 of what I normally use so they don’t break as easily.
It is a good idea to read the recipe through before starting and have all the ingredients and tools ready for this recipe.

1.       Put the sugar and syrup into a medium saucepan and stir together to mix. You mustn't stir once the pan's on the heat, though.

2.       Place the pan, on the heat and let it slowly come to a boil, let it boil for about 3-4 min on medium heat, it is done when the some of bubbles starts turning a bit darker almost a bit of a burnt colour.

3.       Take the pan of the hear, then whisk in the bicarbonate of soda, the mixture will bubble up and you need to work a bit fast here as you don’t want to ruin the bubbles but you also want to make sure the soda has been mixed with all the syrup.

4.        Turn this immediately onto a piece of baking paper, don’t spread it with a spoon or touch it in any way just let it do its own thing.

5.       Leave until set and cool, doesn’t take long but make sure it is completely set before using for the chocolate peanut crunch.