Recipe – “Nigella Slice”

Pretty much a heart attack in a slice.  So good.  Use the best quality chocolate you can afford.


200g dark chocolate (this time I am using 70% Lindt)
100g milk chocolate (I normally use milk Lindt, but the shop was out, so this time I’m using Green and Blacks)
125g butter
3tbsp golden syrup
250g salted roasted peanuts
A bag of fun-size Crunchie bars (original recipe calls for 4x 40g Crunchie bars) – chopped

Melt chocolate, butter and golden syrup in a bowl, sitting over a pot with water simmering.
Mix peanuts and chopped crunchie bars together, add to the chocolate mixture once it’s melted.
Stir, then pour into a tray, smoothing it out.  The original recipe says to use a foil tray (30x20x5cm) but I line a suitable sized baking dish with baking paper.
Refrigerate for a few hours until its set, then chop into bite-sized pieces (it’s super rich).


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