Well, right heart beats! Or is this not the best expression in this case, because it does not reflect all the charm of this a stunning sweet dessert under a thick layer of chocolate. I do not I cook it very often because it’s just impossible to tear myself away him without guilt. I’m afraid it’s the culinary equivalent of pleasure.
And yet, as the French say: “Everything is good in moderation, even measure. “Here everything is in abundance, even too much. And to me it like. The main thing is a bright balance between sweet and salty, when you eat, sirens seem to turn on in your head. And, strange though I I refuse options from completely milk chocolate, in this I prefer this option to the recipe, rather than a mixture of dark and milk chocolate. Not that it was bad, but because it appeared such a question, I consider it necessary to mention both options. how be that as it may, the darker version I make in round shape and cut into thin triangles, and my favorite version with milk make chocolate in a rectangular shape and cut into square records (also how I feel and how I look if I eat too many of them).
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Time: 20 minutes plus solidification time Difficulty: easy Quantity: 24 bars The recipes use volumetric containers with a volume of: 1 glass (st.) – 240 ml. 3/4 cup (st.) – 180 ml. 1/2 cup (Art.) – 120 ml. 1/3 cup (st.) – 80 ml. 1/4 cup (st.) – 60 ml 1 tablespoon (tbsp.) – 15 ml. 1 teaspoon (tsp) – 5 ml
Ingredients for the recipe:
- 200 gr. dark chocolate (or 1 tbsp. with top of chips)
- 110 gr. milk chocolate
- 110 gr. plus 1 tbsp. l (9 tbsp.) Butter
- 3 tbsp. l light molasses
- 2 and 1/4 Art. salted peanuts
- 170 gr porous honey caramel
- Optional equipment: 1 split mold (25 cm in diameter) or 1 rectangular shape made of aluminum foil approximately 33x23x5 cm.
Recipes with similar ingredients: Peanuts, Milk Chocolate, Chocolate dark, chocolate chips (granules), caramel, molasses
Recipe preparation:
- Cover the mold with aluminum foil or use aluminum form. Put peanuts in a bowl, crush porous nuts with your hands caramel.
- Break or chop the chocolate into pieces and put in a pan with a thick bottom. Add butter and syrup, put on low heat and melt. Remove melted chocolate mixture with fire, add peanuts with caramel slices, then put the mixture in detachable or aluminum mold. Smooth the mixture surface as can be better by pressing it with a silicone spatula or hand in disposable rubber glove.
- Refrigerate for about 4 hours, and when the mixture hardens, cut it into pieces of the desired shape and size. Culinary advice: Bars can be made in advance, for 1 day. Transfer slices into a sealed container by laying with parchment paper, and keep in the refrigerator. Store 3-4 of the day.
