This recipe is my take on a no-bake treat, delicious with a steaming, fragrant cup of your favourite coffee. A little goes a long way so it does last a lot longer than other treats. It takes only as long as the chocolates takes to melt and then some setting time in the fridge. A perfect Christmas gift in a cellophane bag tied with a red ribbon. The amount of squares depends on the size you cut your squares – that’s up to you.
100g 70% chocolate
100g good quality milk chocolate
100g salted peanuts
200g butter – cubed
3 honeycomb bars – roughly chopped (I used crunchies)
Icing sugar to dust
A greaseproof-lined 25 x 20cm tin
Get a small saucepan on a low heat with some boiling water from the kettle. Put a heatproof bowl on top, but not touching the water below. Break your chocolate into the bowl along with the butter to melt gently. Remove the bowl from the heat and add the peanuts and crunchies. Stir well until combined. Pop this into the fridge until set – at least two hours. Remove then and turn out onto a board. Remove greaseproof paper, dust with icing sugar from a small sieve and cut into squares. Store in a cool place, covered, and enjoy!