(Smoky nut and Salticrax clusters) 

Makes 6 – 8

Prep time: 5 minutes

Cooking time: 10 minutes

Using a tumble dryer? Nayi iplan!

INGREDIENTS

• 1 box Nando’s PERi-PERi Bag & Bake Smokey Churrasco
• 9 Salticrax crackers
• 55g salted peanuts
• 1 small slab (80 g) dark chocolate
• 1 t Smokey Churrasco spice from the spice pack in the box

METHOD

• Place all the ingredients into the cooking bag, fold the open end of the bag to secure a seal and staple to fasten.
• Place into the tumble dryer for five minutes or until the chocolate is completely melted.
• Tear open the bag and spoon clusters onto a flat surface lined with baking paper.
• Place in the fridge to chill until the chocolate is firm and enjoy.

TRADITIONAL METHOD

• Break the chocolate slab into a double boiler and melt on a low heat with only steam forming from the water.
• Break the Salticrax into bite-size pieces and place the rest of the ingredients into the cooking bag and pour over the melted chocolate, fold the open end of the bag to secure.
• Shake the bag until everything is covered in the melted chocolate.
• Tear open the bag and spoon clusters onto a flat surface lined with baking paper.
• Place in the fridge to chill until the chocolate is firm and enjoy.