Chocolate Peanut Crunch Squares

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

19.December

This is a bit of a re-post (se here), but know a few have been put off by the use of coconut milk and oil in the other recipe, so thought I would make one using lactofree cream insted.

This recipe is a big hit every time I make them, and I even have people requesting them when they come around. They make the best christmas treats or home made presant.

Chocolate peanut crunch:

200g honey combe chopped into small pieces not bigger than a peanut size (recipe below)
300g Salted peanuts
400g dark chocolate dairy free
100g golden syrup
50ml Lactofree cream or 75g Lactofree spredable butter

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

2.       Put the Chocolate, golden syrup and cream 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.

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