Homemade Lion Bar

How many times have you ended up discussing which is your favourite chocolate? If you’re anything like me, quite a few times. Normally it’s when you’re depriving yourself of chocolate that discussions of your ‘top 3 bars’ come up for debate. It is quite a difficult decision and I think mine changes depending on my mood.

If I was only going to eat one bar for the rest of my life, it would have to be the classic Dairy Milk bar, but actually it’s not the one I ever pick if I was going to treat myself. I’m much more likely to go for a bag of Maltesears  (I know, technically not a bar) as I love the honeycomb centre making them taste a little less creamy and giving that added crunch. Isn’t it the Maltesears that everyone always goes for in a box of Cadbury’s Heroes? The hunt and rummage all the way to the bottom of the box in the hope that someone before you might have missed the last one.

I remember at Christmas time that we’d always get a favourite box or bar of chocolate in our stocking. Father Christmas obviously knew I had expensive taste and without fail (and never diverted from) delivered a beautifully wrapped box of Ferrero Rocher. To this day I can not resist a box of Ferrero Rocher, each chocolate hidden in a luxurious gold wrapper, sitting up invitingly in its little individual case.  With an innovative shape that is round but slightly irregular hiding a creamy chocolate filling, a crunch wafer and a delicious hazelnut centre.

When I asked my siblings what they always had (because whilst I thought I knew, I wasn’t sure what Alex had), they clearly didn’t have the same faithfulness to one chocolate. Emily started with a Terry’s Chocolate Orange but moved on to mint Matchsticks when she got a bit older. JJ always had a 1kg (!) bar of Dairy Milk chocolate but went on to mint Matchsticks too. And Alex (the eldest), seemed to want what everyone else had and ended up with Terry’s Chocolate Orange, Matchsticks and a Toblerone!

Last week, Will’s office were have their annual roof terrace BBQ and each year they come up with a theme for the evening. This year it was safari and whilst the BBQ was covered, they asked if people could bring in some sweet treats for dessert. I struggled to come with an idea beyond making zebra brownies (and I’d had enough brownies to last me a life time recently), so I took to Twitter for some suggestions. The best idea was to make lion bars, genius!

In my naivety I thought, how hard could it be?!

I somewhat winged putting it together over a few evenings, used a frightening amount of chocolate and nearly lost the plot trying to cut through all the layers, but I got there in the end.

Lion Bar 007

Whilst they aren’t pretty to look at, not having a chocolate bar mould made it somewhat challenging to make them look remotely regular, I ended up liking their slightly messy and the lack of uniformed appearance.  Plus, a bit of nice packaging can hide a few misdemeanours anyway.

Lion Bar 019

Lion Bar 010

The crunchy chocolate rice crispies shell hid a lovely chewy toffee wafer and a creamy peanut butter filling.

Lion Bar 014

You only needed a few bites because they really were quite filling and VERY chocolatey, but you could always share one if you didn’t think you could manage a whole one. I never have this problem.

Lion Bar 011

Whilst I was a bit nervous about what the reaction might be to them, from what I saw on Twitter, and what they said to Will at the BBQ, I think they turned out to be rather popular.

ais lion bar tweet 1

Whilst I like the idea of having a stab at making some Forrero Rocher, I think I might just have to leave that to the experts and buy a box instead. I’m not sure I can wait for Father Christmas to bring some with all this talk of chocolate, Christmas is far too long off.

p.s. Dad said his favourite is a Topic Bar, not that he ever eats one mum 😉

Lion Bar 016

Homemade Lion Bar

Makes approximately 24 bars, roughly 3 inches long (a large bite size!)

Ingredients

Base Layer

300g Dairy Milk

Centre

100g butter

100g smooth peanut butter

250g icing sugar

2 tbsp whole milk (or semi-skimmed)

310g bottle of dessert toffee sauce

Pack of ice cream wafers (mine had 48 wafers in it)

Top Layer and sides

600g Dairy Milk mixed with rice crispies

Method

Line a 33 x 23 x 5cm baking tray with greaseproof paper

Base Layer

Melt 300g Dairy Milk in a bowl over a saucepan of hot water, making sure the water doesn’t touch the bottom of the bowl. Stir the chocolate until it melted and pour into your baking tray so that it coats the bottom of the tray completely.  Put in the fridge to cool till it’s hard and set.

Centre layers

Beat 100g softened butter with 100g smooth peanut butter in an electric mixer. Once they are thoroughly mixed, add in the icing sugar (cover the bowl with a tea towel when you start the mixer otherwise your kitchen will be covered in a white dust) and beat on a slow speed to begin with and then increase the speed. As the mixture thickens, add a couple of tablespoons of milk to loosen the butter icing, and continue to mix to create a smooth fluffy light butter icing.

Spread half the peanut butter icing onto the chocolate base layer.

Add one layer of wafers on top of the peanut butter icing.

Add a layer of toffee sauce across all the wafers.

Add one layer of wafers on top of the toffee sauce.

Spread the remaining peanut butter icing onto the wafers.

Add one layer of wafers on top of the peanut butter icing.

Add a layer of toffee sauce across all the wafers.

Add one layer of wafers on top of the toffee sauce.

Top Layer

Melt 300g Dairy Milk in a bowl over a saucepan of hot water, making sure the water doesn’t touch the bottom of the bowl. Stir the chocolate until it melted and add in rice crispies to soak up and coat all the rice crispies. Pour the mixture over the top layer of wafers and smooth it out so that it coats it all and covers the sides. Put the tray in the fridge to cool till it’s hard and set.

So, it goes… base layer chocolate, peanut butter icing, wafer, toffee, wafer, peanut butter icing, wafer, toffee, wafer, chocolate rice crispies top layer.

Cutting up

This bit is somewhat challenging and tiring!

Take the contents of the tray and place on a cutting board. Positioned in a landscape position, measure 1 inch wide bars and cut. This may take time. You should now have 8 1 inch wide bars. Cut each bar in to 3.

Melt 300g Dairy Milk in a bowl over a saucepan of hot water, making sure the water doesn’t touch the bottom of the bowl. Stir the chocolate until it melted and add in rice crispies to soak up and coat all the rice crispies.

Position the bars on their sides, which is where there is no chocolate and coat one side of all the bars.

Leave to set in the fridge.

Turn the bars over and coat the other side and both ends.

Leave to set in the fridge.

I am not denying, this is a messy, not overly pretty way of making a chocolate bar! But it was fun!

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One Response to Homemade Lion Bar

  1. Pingback: Cracked black pepper and fig bread topped with slabs of your favourite cheese | One hand in the cookie jar

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