Chocolate bars with salted sticks and peanut butter certainly will appeal to those who lead an active lifestyle. Due to its nutritional properties, it’s just energy bomb. In addition, the simplicity of the recipe is pleasantly surprising.
Recipe author – George Durand (USA) – Chef, TV host
Time: one час. 25 minutes Difficulty: medium Quantity: 24 bars The recipes are used volumetric containers: 1 cup (tbsp.) – 240 ml. 3/4 cup (st.) – 180 ml. 1/2 cup (tbsp.) – 120 ml. 1/3 cup (st.) – 80 ml. 1/4 cup (st.) – 60 ml. 1 tablespoon (tbsp.) – 15 ml. 1teaspoon (tsp) – 5 ml.
Ingredients for the recipe:
- 700 gr crushed chocolate
- 5 tbsp. l vegetable oil
- 700 gr salted pretzel sticks
- 1.5 tbsp. peeled hazelnuts
- 3 tbsp. l powdered sugar
- 1 tsp vanilla extract
Recipes with similar ingredients: chocolate, hazelnuts, sugar powder, vanilla extract
Recipe preparation:
- Put the chocolate in a bowl and place the bowl over the pan with boiling water. Stir until the chocolate has melted. Or put chocolate in a special bowl and heat in a microwave on average power for 30 sec. Stir and heat like this at intervals of 30 seconds, until the chocolate will melt. This should take 2-3 minutes. Add 3 tbsp. l vegetable oil and mix well.
- To form a base, dip 2 salty sticks in chocolate and place them in parallel, next to each other, on a baking sheet, covered with wax paper. In the same way, do 24 basics. Place the pan in the refrigerator to make the chocolate harden. Pour remaining chocolate in a dispenser bottle.
- In the meantime, put hazelnuts, sugar and vanilla extract. Launch the food processor and pour in the remaining 2 tbsp. l vegetable oil. Continue to grind until formed homogeneous nut paste. Put the paste in a plastic bag and cut the corner of the bag to make a pastry bag. Take out bases from the refrigerator and squeeze a strip of nut paste between each pair of salty sticks coated with chocolate. Squeeze out bottles of chocolate, topping each base on top and return the pan in the refrigerator for at least 1 hour. Cut off excess chocolate with a knife and wrap each bar individually. Store in the fridge.
