This one is for my Mum! I made these Fruit and Nut Chocolate Bars for a Christmas Fair recently, thinking if I had any left over I would send them down to my Mums. My thinking was that they were a bit grown up and sensible to sell well at a fair. But I gave them a go knowing I’d always have a taker for any left overs.
My Mum loves Fruit and Nut. I don’t know if it’s a generation thing, or just her. I remember as a kid being excited to find bars of chocolate stashed in the fridge and being disappointed only to discover they were fruit and nut….maybe it was a tactic for keeping us from eating them?!!
Anyway, I discovered at the fair that it’s not just my Mum that likes a bit of fruit and nut, because these were the first thing to sell out! Sorry Mum, you lost out this time!
So what’s in the Fruit and Nut Chocolate Bars?
Basically, these are Rocky Road, but with the marshmallows and digestives swapped out for dried fruit and nutty pieces. As a cake maker who specialises in different flavours, I often have open packets of things that are half used. This is a great recipe to use up anything you’ve got sat around in the cupboard.
You can really mix it up however you like, as long as you have equal amount of chocolate, fruit and nuts it’s going to work. I used Dried Apricots, Chopped Figs, Glace Cherries, Walnuts, Pistachios and Almond Flakes. But if you’ve got Cashews, Hazlenuts, Prunes and Dates it’ll work equally well.
To start I made sure all my pieces were roughly the same size. I wanted each bite to get equal amounts each ingredient, so I cut up all the dried fruit, and chopped the nuts to about half cm pieces.
I used dark chocolate, but you can use milk or white, just be aware they have more fat in them so the final bar may be a little bit greasier. And anyway I think Fruit and Nut goes well with dark chocolate, and as I added golden syrup it wasn’t short on sweetness.
Fruit and Nut Chocolate Bars
- 1.5lb loaf tin or 8" brownie tin
- Plastic Mixing Bowl
- 300 gms Dark Chocolate
- 100 gms Butter or Baking Spread
- 50 gms Golden Syrup (or Corn Syrup)
- 100 gms Chopped Glace Cherries
- 100 gms Chopped Dried Figs
- 100 gms Chopped Dried Apricots
- 100 gms Pistachios
- 100 gms Walnut Pieces
- 100 gms Flaked Almonds
- Prepare a tin by lining with baking parchment or greaseproof paper. I used a 1.5lb Loaf tin, but you could also use an 8" brownie tin.
- In a large plastic bowl, melt the Chocolate and Butter together in the microwave using 30 second bursts on high
- Once all melted, stir together until you get a smooth and silky mixture
- Add all the fruit and nuts, and the Golden Syrup and mix until fully combined. Make sure all the Fruit and Nuts are coated in the chocolate mix
- Pour into the prepared baking tin and chill in the fridge for at least 30 minutes
- When set, run a sharp knife between the tin and the cake to help remove it from the tin
- Using a sharp knife, warmed in hot water, cut into slices