Chocolate Nut Fringer

  • Serving: 4
  • Prep time: 15 m
  • Cook time: 10 m
  • Ready in: 25 m
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Chocolate contains small quantities of caffeine and theobromine. These mild stimulants are thought to provide the ” lift” that chocolate eaters experiences.



Protein 13g
Carbohydrate 48g
Fat 40g
Fiber 3g
Sodium 0.3g
Kcals 605
KJs 2540

Step by Step Methods

  • 1

    Brush the inside of an 18cm/7in square cake tin with oil. Line the tin with non-PVC cling film, allowing the sheet to hand over the edges.

  • 2

    Break the chocolate into squares, then put in a heatproof bowl set over a pan of simmering water. Stir gently until melted. Remove bowl from pan.

  • 3

    Clean and dry the pan, then add the peanut butter, golden syrup and cream. Melt gently over a low heat, stirring occasionally. Remove pan from heat. Allow mixture to cool slightly.

  • 4

    Stir the melted chocolate, peanuts and crisped rice cereal into the pan. Mix well, then press into the prepared tin. Chill for 3 hours, or until firm. Turn out the mixture, then cut into fingers. Serve chilled.

Tips & variations

  • When measuring out golden syrup, use a spoon dipped in boiling water. The heat helps the syrup slide off the spoon.

  • For an Added treat, coat the chocolate fingers in melted plain chocolate in step 4. Allow to cool before serving.

  • These indulgent chocolate fingers make a great dessert or teatime treat. Serve with scoops of vanilla ice cream.

  • For the best flavor, buy plain dessert chocolate with at least 50 per cent cocoa solids.

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