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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Issue #122
Our latest of dish is an absolute bumper issue, packed with over 70 recipes! We start by chatting with the MasterChef Australia judges and Kiwi contestant Ben Mcdonald before cooking up the very best of what’s in season. Then we make freezer meals easy and delicious with double-batch cooking. Next up we share some of our faves including Pretzel-crumbed Chicken Schnitty and French Onion Soup Mac and Cheese. Then we whip up warming curries, tempting dinners for two, epic sides like our Parmesan-crusted Roasted Potatoes, and crowd pleasers like our cover-star Miso French Onion Chicken. We finish up with irresistible sweet treats and a run-down of top Aussie shiraz!