Caramel peanut slices

Ingredients for 1 servings:

• a little butter for the mold
• 200 g dark chocolate, 55% cocoa
• 20 g creamy peanut butter
• 40 g butter
• 1 dl milk
• 1 packet of vanilla sugar
• 2 tbsp creamy peanut butter
• 100 g marshmallow(s)
• 80 g peanuts, salted
• 50 g sugar
• 6 cl cream
• 2 tbsp butter

Instructions

Working time approx. 1 hour; Rest time approx. 5 hours 30 minutes; Cooking/baking time approx. 45 minutes; Total time approx. 7 hours 15 minutes

simple but complex

Grease a dish with butter and line it with baking paper. Break half of the chocolate into pieces, place it in a metal bowl, and melt it over a pan of simmering water, stirring occasionally. Stir in the peanut butter. Pour the mixture into the dish, smooth it out, and chill for about 30 minutes. For the peanut layer, bring the butter, milk, and vanilla sugar to a boil. Remove the pan from the heat. Add the peanut butter and marshmallows to the butter-milk mixture and whisk well. Add the peanuts and mix. Spread the mixture over the cooled chocolate mixture and chill for about 1 hour. For the caramel, caramelize the sugar in an uncoated pan until light brown. Add the cream and dissolve the caramel in it. Simmer the sauce over low heat for about 5 minutes until it thickens. Stir in the butter. Spread the caramel over the chilled peanut layer and chill for about 1 hour. Pour the remaining chocolate into a metal bowl and melt it over a pan of simmering water, stirring occasionally. Pour the melted chocolate over the caramel and smooth it down. Refrigerate the caramel peanut chocolate for about 3 hours. Cut the confection into slices with a sharp knife to serve.