Didn’t think Nutella could get any better? Think again!
Recipe and styling by Claire Ferrandi
Photograph by Dylan Swart
Lemon curd and Nutella squares with a peanut base
- 300g salted peanuts
- 100g desiccated coconut, lightly toasted
- 100g butter, melted
- 45ml (3 tbsp) golden syrup
- 5ml (1 tsp) vanilla essence
- pinch salt
- 300g white chocolate
- 10ml (2 tsp) canola oil
- 350g Nutella
- 150g lemon curd
Line the base and sides of a rectangular baking tray (27cm x 18cm) with baking paper. Place the peanuts in a food processor, blitz to a fine crumb and transfer the peanut crumbs to a medium-sized bowl. Add the desiccated coconut, butter, golden syrup, vanilla essence and a pinch of salt, and stir until incorporated. Press the peanut mixture into the base of the prepared baking tray, smoothing it out with the back of a spoon. Chill in the fridge until needed.
For the topping, combine the chocolate and oil in a microwave-safe plastic bowl. Melt the chocolate in the microwave on high, 1 minute, stirring after 30 seconds. Spread the Nutella over the chilled base, then pour the lemon curd over the Nutella. Drizzle the white chocolate mixture over the lemon curd layer. With the tip of a knife, swirl the 3 layers slightly to create a marbled effect. Refrigerate until firm, about 2 hours. Remove from baking tray and cut into squares.