Chocolate, peanut and raisin clusters p.202 / 203

Crumbly .... and you just must have a second one to make sure they are as inviting as the first one suggests.

Always heat your oven first and prepare your tins .... efficient preparation is a must.

Melt 80g of the dark chocolate, syrup and butter together in a bowl seated above a saucepan of simmering water - be sure the bowl does  not touch the water - if you do the chocolate might 'burn' or indeed size if it comes into contact with water.

I had to toast the peanuts because I couldn't find any on sale that were toasted.

The melted chocolate, syrup and butter :

In another bowl mix the remaining chopped chocolate, peanuts and raisins.  Sift in the flour and cocoa powder.  

Next add the melted chocolate mixture combining thoroughly all the ingredients.


Form tablespoons of the dark mixture in to little bumpy mounds  leaving space in between them because they will spread a little during baking.


Bake them for 15 minutes - they will be soft when they come out of the oven so it is best to leave them on the baking tray until they are firm enough to handle then transfer them to a cooling rack to cool completely.

Dust with icing sugar and, as I did, eat one or maybe more ... keep in an airtight container for 2-3 days.
Share and enjoy or .... greedily keep them for yourself.