- 2 tbsp golden syrup
- 200g blonde chocolate (caramelised white)
- 150g crunchy nut cornflakes
- 75g roasted salted peanuts
- 600g white chocolate
- 300ml double cream
- 25g butter
- 35g salted peanuts
- Handful crunchy nut cornflakes
- Line the base and sides of a 20cm sandwich tin with two layers of cling film.
- In a small saucepan over a low heat melt together the syrup and chocolate, mixing until smooth.
- Put the crunchy nut cornflakes into a large bowl and use your hands to scrunch them up so they are a bit smaller in size. Finely chop the peanuts (or use a food processor) and add to the large bowl.
- Pour over the melted chocolate and mix really well to combine.
- Use this sticky mix to evenly line the base and sides of the cake tin. Wet fingers will stop the mix from sticking and make it easier to spread.
- Set aside in the fridge to chill.
- Finely chop the white chocolate and place in a large bowl.
- Add the double cream to a saucepan and gently heat until it reaches boiling point, then pour over the bowl of chopped chocolate. Leave to sit for a few minutes, then stir it all together until the chocolate is completely melted.
- Add the butter and mix until melted through then pour into the cereal-lined cake tin.
- Chop some of the peanuts and leave some whole, then scatter over the tart along with the crunchy nut cornflakes.
- Leave to set in the fridge for a couple of hours.
- Remove from the tin by gently lifting and removing the clingfilm. Transfer to a serving plate and slice up.