Sweet and Salty Crunchy Nut Bars

Sweet and Salty Crunchy Nut Bars
You can never have too many hor d'oeuvre recipes, so give Sweet and Salty Crunchy Nut Bars It is a good option if you're following a gluten free and fodmap friendly diet. Head to the store and pick up bittersweet chocolate, peanuts, golden syrup, and a few other things to make it today. From preparation to the plate, this recipe takes roughly 4 hours and 20 minutes.

Instructions

1
Be still my beating heart! Or perhaps this is not the best thing to say here, given the likelihood of this lusciously over-the-top piece of chocolate excess inducing just such an outcome. I wouldn't want to make this very often, so impossible is it to walk away from with any conviction. I fear it is the kitchen equivalent to crack cocaine.
Ingredients you will need
ChocolateChocolate
2
Still, as the French say "Everything in moderation, even moderation." This is gloriously intemperate, riotously vulgar. I love it.
3
The key is the blaring balance between sweet and salty: it's like several klaxons going off in your head as you eat. And it's strange that while I would normally eschew an all-milk chocolate offering, I prefer it here to the bittersweet-and-milk mixed version. Not that either is bad, and since the jury is matched on this, I feel it only right to alert you to either option. For what it's worth, I like the darker version in the round pan and cut into panforte-type skinny wedges, and my preferred milk chocolate version set in a rectangular pan and cut into chunky, squat slabs (rather as I feel and look like after eating too many of them).
Ingredients you will need
Milk ChocolateMilk Chocolate
MilkMilk
Equipment you will use
Frying PanFrying Pan
4
Line your springform pan with aluminum foil or use a foil pan.
Equipment you will use
Springform PanSpringform Pan
Aluminum FoilAluminum Foil
5
Break up or chop the chocolate into pieces, and drop into a heavy-based saucepan.
Ingredients you will need
ChocolateChocolate
Equipment you will use
Sauce PanSauce Pan
6
Add the butter and syrup, put on a low heat, and melt gently together.
Ingredients you will need
ButterButter
SyrupSyrup
7
Tip the peanuts into a bowl, and crush the honeycomb candy with your hands, letting the golden-glinting rubble fall into the nuts.
Ingredients you will need
PeanutsPeanuts
CandyCandy
NutsNuts
Equipment you will use
BowlBowl
8
Take the melted chocolate mixture off the heat and stir in the peanuts and crushed honeycomb candy, then tip straight into the springform pan or foil pan. Smooth the top of the mixture as much as you can, pressing down with a silicon spatula or vinyl-disposable-gloved hand. Put into the refrigerator for about 4 hours, and once set, cut into slices as desired.
Ingredients you will need
ChocolateChocolate
PeanutsPeanuts
CandyCandy
Equipment you will use
Springform PanSpringform Pan
SpatulaSpatula
Aluminum FoilAluminum Foil
9
Make Ahead Note: The bars can be made 1 day ahead.
10
Transfer slices to airtight container, layered with parchment paper, and store in refrigerator. Keeps for 3 to 4 days.
Equipment you will use
Baking PaperBaking Paper
DifficultyExpert
Ready In4 hrs, 20 m.
Servings24
Health Score1
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