Do not on any account make these. Do not even read this post. Don't be tempted. Do not succumb to the luscious charms of this salty-sweet confection. Shut down your computer and go for a run. Whatever you do, please DO NOT read on....
I thought I'd entered foodie heaven when I made the chocolate and peanut butter slices from Nigella's earlier book 'How To Be A Domestic Goddess', but these are far, far better. They are reminiscent of Reese's Peanut Butter Cups, which I got hooked on when I was a student in the 1980s. At that time, Reese's confectionery was not readily available in the UK. An American girl on my corridor in the hall of residence where I lived in my first year had Peanut Butter Cups shipped over from New York in box-fulls, and was generous enough to share them with her fellow students. I loved - and still do - the combination of salty and sweet, the cloying peanut butter and the smooth chocolate.
These are rather more sophisticated, though still redolent of Peanut Butter Cups, and should definitely not be offered to the kids. In fact, I suggest you greedily and selfishly keep them for yourself. I am eating two slices, with a cup of Lapsang Souchong tea, as I blog..... They make a great end of meal confection to have with a cup of strong coffee. They are very rich - and very moreish!
You can make these bars with milk chocolate, or dark chocolate, or a combination of both, which is how Nigella made them on the telly the other night. I used very cheap Tesco milk chocolate and a bar of very good quality dark chocolate. The result was perfect - they should be sweet, but not quite temple-achingly so. They are dead easy to make, and ready to eat in around 4 hours. Hurrah!
200g milk chocolate
100g dark chocolate
125g unsalted butter
3 tbsp golden syrup
250g salted peanuts
2 x 80g Crunchie bars, broken into rubble
Nigella used a 26cm springform tin; I used a rectangular tin lined with foil and lightly oiled
Melt the chocolate, butter and syrup together over a low heat until smooth and glossy. Add the peanuts and Crunchie rubble, and give everything a good stir. Pour into the prepared tin. Allow to cool and then leave in the fridge for a few hours to set. Cut into slices. Eat.
For more Nigella, recipes and info, go to http://www.nigella.com/