Chocolate contains small quantities of caffeine and theobromine. These mild stimulants are thought to provide the ” lift” that chocolate eaters experiences.
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.
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.
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.
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.
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.
