Something for Easter

This Nigella recipe is wickedly delicious and addictive: smooth, salty and crunchy….

Sweet and Salty Crunchy Nut Bars

Ingredients

300 g gf chocolate (200 g milk and 100 g dark)

125 g butter

3 tablespoons Golden Syrup

250 g salted peanuts

4 Violet Crumbles chopped (200 g gf honeycomb)

Method

Melt on low heat butter, golden syrup and chocolate.

Stir in peanuts and honeycomb.

Pour into a 20 cm x 30 cm tray lined with foil or baking paper.

Chill for 4 hours.

Cut into bite size pieces.

PS. Gluten free honeycomb can be hard to find but I have found a gluten free honeycomb that doesn’t shatter at Crazy Clark’s,  Kiwiland Confectionery : their gluten free range includes honeycomb, peanut clusters, hokey pockey clusters.