- 1 kg raw peanuts
- 1/4 cup masawu
- 1/4 cup dried peaches, chopped
- 100 g milk chocolate, chopped
- 1/2 cup golden syrup
- 3 tbsp peanut butter (optional)
What you need
- Baking sheet/ oven tray
- Pyrex/oven proof dish
- Chopping board
- Sharp knife
- Tablespoon/ Wooden spoon
- Grease proof paper
- Rectangular or square baking tin
- Get your ingredients together. These include; 1 kg raw peanuts
1/4 cup masawu
1/4 cup dried peaches, chopped
100 g milk chocolate, chopped
1/2 cup golden syrup
3 tbsp peanut butter (optional)
- Lay your peanuts into the baking sheet/ oven tray. Roast them at 180 degrees Celsius until they are nicely toasted (about 10 – 15 min), stirring them regularly else they’ll burn. Once done, set aside to cool.
- To prepare your masawu, cut off the fleshy part of the masawu (de-seeding them) and place in an oven proof pyrex dish. Bake at 180 degrees until they’re fragrant, +/- 10 min (turning them regularly). Set aside to cool.
- Take now cooled peanuts and rub them together in between your hands in order to remove the skins while breaking them in half at the same time.
- Put the now prepared peanuts into a bowl. Add your dried fruit and mix. Set aside.
- Put your syrup and peanut butter (if using) into a saucepan. Warm it up over low heat while stirring until well blended.
- Pour this mixture into the bowl with peanuts and dried fruit. Mix until just combined. Add the chocolate and mix until it’s evenly distributed in the mixture.
- Line the baking tin with grease proof paper. Pour the energy bar mixture into the tin.
- Using a piece of foil paper or cling wrap, press the mixture into the tin with your hands, making sure it’s firmly compacted. (this step is crucial as it helps your energy bars hold together better)
- Once done, freeze for 20-30 min. Remove energy bars from tin and using a sharp knife, cut into even sized pieces.
- Store in an airtight container in the refrigerator.