Simple to make, delicious and very addictive! Don’t skimp on the sea salt, it takes this to another level of moreishness.
Makes: 24 Bars
INGREDIENTS
900 grams dark chocolate, 70% cocoa, chopped
3 cups roasted salted peanuts
2 cups raisins
1 cup slivered almonds, toasted
2 teaspoons sea salt
EQUIPMENT: Grease a 25cm x 20cm tin and line with baking paper.
METHOD
Put the chocolate in a large heatproof bowl and heat in the microwave in 1-minute bursts on medium heat until melted.
Add most of the nuts, raisins and salt, and stir to combine.
Tip into the tin and top with the remaining nuts, raisins and salt. Chill in the fridge for 2 hours to set, then cut into bars.
Keep up to date with
dish weekly recipes,
food news, and events.
latest issue:
Issue #115
Issue 115 is packed with inspiration for all kinds of cosy meals – whether you’re dining alone, as two or with a few. We start with our Plating Game interview with Jesse Mulligan which inspired a medley of curries and sides then move on to a round up of easy one-pan chicken dishes, a variety of pasta bakes and meatballs, and using one simple yet delicious tart base we whip up five fab filling options. Sarah’s wintry faves include a moreish chorizo (not) carbonara, lamb and spinach filo pie and we finish off with sweet treats and decadent puds. We love seeing what you create, don’t forget to share your dish dishes with our Facebook community. When it comes to winter cooking, make it SIMPLY YUM!