Peanut bars
“Creating confectionery to rival the best-known brands is easy and additive-free.”
- 200g peanuts
- 600g caster sugar
- 200ml water
- 1/4 cup butter
- 200g liquid glucose
- 1 tsp vanilla extract
- 1 tsp bicarbonate of soda
- 150g dark cooking chocolate
These recipes are guaranteed to take you back to the good old days when pocket money was spent at corner stores on Scorched Peanut Bars, Wagon Wheels or the uniquely Australian Cherry Ripe - first made by MacRobertson's in 1924.
Method
Pre-heat oven to 200C.
Place peanuts on an oven tray and roast for 5-6 minutes.
Combine sugar and water in a large saucepan and stir over low heat until sugar dissolves. Add butter and glucose and stir until butter dissolves. Increase heat and boil until the mixture is pale, golden and reaches hard-crack stage (150C on a sugar thermometer). Remove saucepan from the heat and add vanilla, bicarbonate of soda and peanuts, stir to combine.
Pour mixture over a lightly greased oven tray and cool.
When cold, break into bite-size pieces and coat with melted chocolate.
Store in an airtight jar.
