NUTTY CRUNCH RECIPES

Steps:

• Put sesame seeds, pumpkin seeds, coconut and nuts in a fry pan and stir continuously over a low heat for 6-8 minutes until coconut is a light golden brown. Transfer to a large mixing bowl.
• Crush biscuits in a food processor until they are a fine crumb.
• Stir crumbs, apricot and ginger into the toasted nuts and seeds.
• Put butter and condensed milk into a saucepan and stir over low heat until butter is melted. Pour over dry ingrediants and mix thoroughly.
• Press mixture into a lightly greased shallow baking tin. Cover and refrigerate for one hour then remove and slice. Cover again and store in the fridge.

Steps:

• Butter and line a 20cm square tin with non-stick baking parchment. In a large bowl, combine the biscuits and nuts, halving any larger nuts. Melt the chocolate, butter and golden syrup in a bowl set over a pan of simmering water, stirring occasionally until smooth and glossy, then pour this over the biscuit and nut mixture.
• Tip the mixture into the tin, then flatten lightly – it doesn’t need to be completely smooth. Chill for at least 2 hrs or overnight before cutting into squares.