Chocolate squares, peanut butter, and coconut
Saturday, May 2, 2020
Edit
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.