By Lea Brink
For the sweet tooth
200 g dark chocolate
100 g milk chocolate
125 g butter
3 tablespoons golden syrup
250 g salted peanuts
6 Crunchie chocolates
2 packets Wilson’s Cream Caramels
Put baking paper in an oven pan and put aside.
Heat the dark chocolate and milk chocolate in a saucepan.
Add the butter and golden syrup and stir well until everything has melted.
Break the Crunchies into rough squares in a bowl. Add the peanuts and Cream Caramels to the Crunchies.
Pour the melted chocolate mixture over the peanut mixture.
Mix together and pour into the baking pan. Spread the mixture reasonably flat in the pan and into al the corners.
Put in the fridge for 2 hours.
Cut into squares of approximately 4 x 4 cm.
Gives about 24 squares.
Quick, but nice!