Choc-Nut Bars
These little beauties are a great little energy bar. They are ridiculously easy to make (and eat). I’ve no idea how long they can last - they’re good for at least a week - but we’ve usually eaten them all by then!!
You can also give these a ‘Bounty’ feel by swapping out the vanilla and cinnamon for a heaped tablespoon of desiccated coconut. Yum.
Serves: 12-16
Ingredients:
300g nuts (just choose your favourite - I like a mix of peanuts, cashews, almonds and macadamia nuts)
4 tbsp honey
100g dark chocolate (75%+ cocoa solids)
Optional:
1 tsp vanilla extract
1/2 tsp ground cinnamon
Method:
Pre-heat your oven to 180
Use a silicon baking tray or line a 20cm baking tray with baking paper. Make sure it come all the way up the sides otherwise it will be really tricky to remove!
Break up your chocolate bar into chunks and spread out in baking tray. Pop into the oven for 1-3 minutes, until the chocolate has melted.
Whilst the chocolate is in the oven, pour the honey into a microwave proof bowl and ping for 15-20 seconds. It’s easier to stir when it’s warmed up and really runny.
Mix together the nuts, honey, vanilla and cinnamon (if using).
Remove tray from oven. The chocolate should have spread out as it melted, but if needed use a spoon or spatula to spread it out to cover the base of the baking tray.
Carefully spoon the nut and honey mixture into the baking tray so that it is spread out evenly. Use a spatula or the back of a metal spoon to even it out and gently squish it down. Avoid stirring the mixture so that the chocolate stays at the bottom, and the nuts on the top.
Pop the tray back in the oven for 15-20 minutes or until the nuts have turned golden brown.
Remove the tray and leave to cool completely. Once the tray is cool, I tend to pop it in the fridge for a few hours so that it is really well set, before portioning it up.
Once it’s really cold and set, use the baking paper to lift out onto a chopping board. Use a knife (I find a carving knife is ideal) to cut your nut bars into portions. Portion size is up to you, but I find this makes about 12 slices or squares.
Place in an airtight container. I usually reuse the baking paper to separate the layers. Store in the fridge. Enjoy!