Chocolate squares, peanut butter, and coconut

For a 20 x 20 cm mold:

·         For the dough:

250 g of cookies (Little Brown for me)
50 g butter
100 g peanut puree or butter

·         For the filling:

200 g dark chocolate pastry with 65% cocoa
40 g peanut puree or butter
2 tbsp shredded coconut

1.    Melt the butter. Let it cool.
2.    Put the cookies in the bowl of a blender. Mix for a few seconds to crumble. Add melted butter and peanut butter. Mix again.
3.    Pour into the pan, coated with baking paper or film. Squeeze well with a large spoon or glass. Store in the refrigerator.
4.    Melt the chocolate in a double boiler. Add peanut butter. Mix well.
5.    Spread the melted chocolate over the dough. Sprinkle with shredded coconut. Store in the refrigerator for at least 2 hours.
6.    Remove from the refrigerator. Leave for 10 minutes at room temperature before gently cutting into squares.

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