Monday, August 29, 2011
Nigella Lawson Forever Summer Chocolate Peanut Bars
Jared and I spent the weekend at Mum & Dad's with Nana because the folks have gone to the Gold Coast for a week. Jared was in the study for 10 hours both days working on a uni assignment so that left Nana and I to amuse ourselves. And we did - we shopped and baked and read and snoozed.
This was our baking feat - Nigella Lawson Chocolate Peanut Slice. I love that in her pre recipe blurb she says she was laying in bed one night with a fist full of peanuts and a bowl full of chocolate and she thought to herself, 'surely we can combine this heavenly combination?' and she did. I'm a big salt fan and a huge caramel fan so the combination made me very happy, and still is... They are delicious and moreish. I fell asleep with the box of slices next to the bed (as you do) and woke up to the heavenly smell of chocolate. And some smeared all over the sheets and my brand new PJs.... whoops!
2 cups all-purpose flour
1/4 cup sugar
3/4 cup unsalted butter
14 tablespoons unsalted butter
1 can sweetened condensed milk
4 tablespoons maple syrup
250g Salted roasted peanuts
250 bittersweet chocolate
75g milk chocolate
Heat oven to 160C. Line 23cm baking pan.
Shortbread: In food processor, process flour, sugar and butter until mixture looks sandy and begins to
clump. Turn into pan; press over bottom. Prick all over with fork.
Bake in the oven at 160C for 5 minutes. Lower heat to 150C and bake for 30 to 40 minute until crust is pale and golden. Let it cool in the pan on wire rack.
Over medium heat melt the butter, add the condensed milk and maple syrup and stir into a gorgeous caramel. Let it begin to bubble slowly and keep stirring for two to three more minutes and add the peanuts and whisk until all combined well. Pour it into shortbread pan and ensure it is even and let it cool.
Over a water bath melt the chocolate and mix well. Spread chocolate over peanut filling. Let cool. Once
chocolate is set, with sharp knife, cut into 24 bars.