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 128
This winter issue of dish is about comfort and connection. Celebrating the best of New Zealand and Australian produce, it brings together recipes from some of our most-loved chefs, including Moroccan Chicken Soup, Mint-glazed Roasted Leg of Lamb, Slow Cooker Braised Red Wine and Miso White Chocolate Cheesecake. Find plenty to carry you through the colder months, from flaky sausage rolls and mushroom pie, to soul-soothing pasta, nostalgic baking, weekend market inspiration and dinner party menus. There’s a spotlight on the Outstanding Food Producer Awards, recipes from Caroline Griffiths’ Midnight Spaghetti, and a deep dive into the difference between Kiwi syrah and Aussie shiraz.