John Myers
Ingredients for 1 servings:
- 200 g flour
- 65 g brown sugar
- 1 packet of vanilla sugar
- 125 g butter, soft
- 1 egg yolk
- 1 can/n sweetened condensed milk, 400 g, e.g. Milchmädchen
- 60 g butter
- 200 g peanuts, unsalted
- 350 g dark chocolate
- 100 g cream
Instructions
Working time approx. 50 minutes; Rest time approx. 4 hours; Cooking/baking time approx. 35 minutes; Total time approx. 5 hours 25 minutes
Line a 24 x 24 cm square springform pan with baking paper. Preheat the oven to 190°C (top/bottom heat). Combine flour, sugar, egg yolks, vanilla sugar, and butter in a dough and press it evenly into the pan. Bake for approximately 15 minutes. The base should be golden yellow. For the filling, place the condensed milk and butter in a saucepan, bring to a boil over low heat, and simmer for 10 minutes, stirring constantly. Pour the mixture onto the biscuit base and bake for approximately 10-15 minutes. Let cool for 60 minutes. Roughly chop the peanuts and sprinkle them evenly over the caramel. Melt the chocolate and cream in a double boiler and spread them over the peanuts. Chill for 2 hours until the chocolate is solid. Then remove from the pan and cut into cubes. Store in a cool, dry place in a cookie tin.
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