8 oz/250 g
semisweet/dark chocolate, coarsely chopped
Method:
Butter an 11 x 7-inch (28 x 18-cm) baking pan. Bring the corn
syrup to a boil with the peanut butter in a medium
saucepan over low heat, stirring constantly.
Remove from the heat and mix in the bran flakes and
peanuts until well coated.
Spoon the mixture into
the prepared pan. Refrigerate for at least 1 hour,
or until set.
Melt the chocolate in a double
boiler over barely simmering water.
Drizzle the
melted chocolate over the peanut base and let stand
for 30 minutes until set. Cut into squares.