Wonka’s Nutty Crunch Surprise {belated World Book Day treat}

These were made originally for World Book Day, but I didn't make them in time for the big day.

That big day was March 6th, but I think it’s important to encourage children to read any and every day of the year!

Growing up I was always in a low reading group. We were never told, but we weren't clueless, we knew all knew where we stood. 

As an adult I think it's weird that I was in a low reading group. I just remember reading all the time. Always before bed, I'd curl up with a book and I still do!!

I can only speculate, but I hated reading out loud. It really wasn't my thing. I hated the attention, everyone listening and if I made a mistake or stumbled on a word I didn't want to be singled out. 

It's funny how things change or stay the same over time, I am not so worried about things like reading out loud, but  my love of books has not changed!

Charlie and the Chocolate Factory was one of the first chapter books I remember reading. I took it out of the school library - if I remember correctly there was also a waiting list for it.

I used to pretend that I was Charlie. The Charlie who was already running the factory, I mean who wouldn't want a chocolate factory??

I know I do! And while making these bars, I sorta felt like I did!

Wonka’s Nutty Crunch Surprise

200g milk chocolate, broken up
50g butter
75ml golden syrup
165g digestive biscuits, finely crushed
75g flaked almonds
25g rice cereal

Line and grease an 8 in square cake tin. Melt the chocolate with the butter and golden syrup in a heatproof bowl over a simmering pan of water. Stir until completely melted. Gently fold in the biscuits, almonds, and cereal to the melted chocolate. Spoon the mixture into the prepared tin and press down with a spatula until smooth. Then cool in the fridge before cutting into bars.

Nutty Crunch:  

50g flaked almonds, finely chopped
100g granulated sugar
2 tbsp water

Place the sugar and water in a small saucepan, Leave on low until the sugar has dissolved. According to the recipe you want increase the heat and wait for it to caramelize.

However, I had my burner on the lowest heat and twice the sugar mixture seized up and crystallized before it turned a caramel color. I used a pastry brush to keep crystals forming on the sides of the pan, but it didn’t seem to make a difference.

The third time I just included the chopped almonds to basically make sugar coated almonds and worked with it. Set them aside to cool.

Chocolate Coating

200g milk chocolate

to finish: Melt it using the method above.

Lay the cut bars on a sheet of grease proof paper, using a table spoon gently spoon the melted chocolate over the bar then sprinkle the sugared almonds on top. Repeat until all bars are chocolaty and nutty!

They were super good, because just like rocky road when you mix sweet and salty things you can never fail! These would be great for a picnic or just an after school treat! 

notes: The recipe was adapted from Roald Dahl’s Completely Revolting Recipes and other tasty treats! Next month I’ll be taking part in World Book Night (April 23rd) again, which is encouraging young adults and adults who don’t read a lot. I cannot wait to collect my books and give them out!!

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