I cannot describe how absolutely scrummy these chocolate bites are. I stumbled across this recipe once in Nigella’s ‘Kitchen’ book (who else, seeing as these are the epitome of over-the-top indulgence). The salty crunch of the peanuts, with the dark, rich chocolate with a bit of chew and sweetness from the honeycomb results in a confection that only dreams are made of!
Nigella uses crunchie bars in her original recipe, however I made my own honeycomb in place of this. Either works great, but I find the homemade honeycomb gives a slightly crunchier/chewier texture as the crunchie bars often go soft after a few days of the squares being cut. It’s essential to use good quality chocolate here – I use Belgian Callebeaut chocolate buttons. That nasty ‘chocolate flavoured’ cooking stuff they claim to be chocolate just won’t do.
Anyhoo, I’ll stop babbling and just give you the recipe to these little beauties… You can thank me later…
For the honeycomb (make this first and leave to set before starting the squares)
- 100g caster sugar
- 4 tbsp golden syrup
- 1½ tsp bicarbonate of soda
For the chocolate squares
- 200g dark chocolate buttons
- 100g milk chocolate buttons
- 125g salted butter
- 3 tbsp golden syrup
- 250g salted peanuts
- 160-180g of honeycomb
- square tin 24 x 24 cm lined with parchment paper or cling film
- Put the sugar and syrup into a saucepan and stir together to mix. Don’t stir once it’s on the heat as the sugar will crystalize. You can swish the pan around to mix if necessary. (Picture 1)
- Place the pan on the heat and let the mixture first melt, then turn to liquid and then let it bubble until it turns the colour of maple syrup (see picture 3) – this will take 3 minutes or so.
- Off the heat, whisk in the bicarbonate of soda and watch the syrup turn into a whooshing cloud of aerated pale gold. Turn this immediately onto a piece of reusable baking parchment or greased foil.
- Leave until set and then chop roughly with a heavy knife.
- In a saucepan, melt the chocolate, butter and golden syrup together in a saucepan on a low heat. NOTE: Be careful here as the chocolate can easily catch and burn.
- Tip the peanuts into a bowl and add in the honeycomb.
- Take the melted chocolate mixture off the heat and stir in the peanuts and honeycomb pieces then tip straight into the lined square tin. Smooth the top of the mixture and put it in the fridge for about four hours before cutting into cubes/slices as desired.