Simple to make, delicious and very addictive! Don’t skimp on the sea salt, it takes this to another level of moreishness.
Makes: 24 Bars
INGREDIENTS
900 grams dark chocolate, 70% cocoa, chopped
3 cups roasted salted peanuts
2 cups raisins
1 cup slivered almonds, toasted
2 teaspoons sea salt
EQUIPMENT: Grease a 25cm x 20cm tin and line with baking paper.
METHOD
Put the chocolate in a large heatproof bowl and heat in the microwave in 1-minute bursts on medium heat until melted.
Add most of the nuts, raisins and salt, and stir to combine.
Tip into the tin and top with the remaining nuts, raisins and salt. Chill in the fridge for 2 hours to set, then cut into bars.
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127
In Dream Escape, we journey from Japan and Morocco to Italy, India and beyond, sharing recipes inspired by travel, heritage and comfort. We celebrate the champions of the Outstanding Food Producer Awards, explore the stories and recipes of chefs shaped by their cultural roots, and warm up with everything from West African soups and slow-braised lamb to porchetta, butter chicken and beef noodle soup. Alongside destination menus, Scandinavian sweets and cosy pub classics, Chrisanne Terblanche shares her favourite street-side dining spots in Bangkok, while Yvonne Lorkin explores red wine varietals. This issue, we invite you to slow down, turn the pages and escape through food.