3
  • thumbnail image 1
Print to PDF
[X]

Print recipe

Sweet and Salty Crunchy nut bar


Print:
4

Ingredients

0 portion(s)

  • 200 dark chocolate
  • 100 milk chocolate
  • 125 Butter
  • 60 golden syrup
  • 250 unsalted peanuts
  • 150 Crunchie Bars
  • 6
  • 7
    Preparation
  • 8
    Appliance TM 31 image
    Recipe is created for
    TM 31
  • 9
5

Recipe's preparation

  1. 1.Place peanuts and crunchie bars in TM Bowl. Closed lid Pulse twice. Remove from bowl and set aside.

    2. Add chocolates to bowl. grind, Speed 7, 6 sec. Add syrup & butter. Melt 3 mins 100 degrees, Speed 2.

    3. Tip peanuts and crunchie bars, crumbed, into bowl with melted mixture. Mix all together, 15 sec, reverse, Speed 4.

    4. Pour straight into foil tray or lined laminating tray. Smooth the top of mixture and put in fridge for about 4 hrs before cutting into slices as desired.

10

Accessories you need

11

This recipe was provided to you by a Thermomix ® customer and has not been tested by Vorwerk Thermomix ® or Thermomix ® in Australia and New Zealand.
Vorwerk Thermomix ® and Thermomix ® in Australia and New Zealand assume no liability, particularly in terms of ingredient quantities used and success of the recipes.
Please observe the safety instructions in the Thermomix ® instruction manual at all times.

Other users also liked...


Comments

Add a comment
  • just had x 2 50g crunchie

    Submitted by ksullymont on 21. August 2012 - 11:59.

    just had x 2 50g crunchie bars!!

    Login or register to post comments
  • 150 crunchie bas seems

    Submitted by tracy_hilton on 5. August 2012 - 21:16.

    150 crunchie bas seems excessive  Big Smile should it be 1.5?

    Login or register to post comments
  • Thanks for the conversion of

    Submitted by LuckyC on 5. August 2012 - 20:02.

    Thanks for the conversion of this Nigella recipe! However I think 100 degrees might be a bit hot, my chocolate burned. Looking at other recipes it seems 50 degrees is a more appropriate heat for melting chocolate

    Login or register to post comments