John Myers
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Crunchy Peanut Slices
The perfect crunchy peanut slices recipe with a picture and simple step-by-step instructions.
Crispy base:
- 100 g Dark chocolate
- 100 g Whole milk chocolate
- 100 g Peanut kernels – unsalted
- 50 g Butter
- 200 g Natural cornflakes
1st layer of cream:
- 350 g Double cream cheese
- 350 g “Crunchy” peanut butter
- 150 g Powdered sugar
- 400 ml Whipped cream
2nd layer of cream:
- 400 ml Whipped cream
- 2 Pck. Cream stiffener
- 2 Pck. Vanilla sugar
- 1 go. tsp Vanilla flavor
- 24 Shortbread
Preparation:
- Line the rectangular cake tin with baking paper (size for approx. 24 butter biscuits lying next to each other in a rectangle). If necessary, do handicrafts yourself on sheet metal with aluminum foil and then line with baking paper.
Floor:
- Coarsely chop both chocolates and melt them together with the butter in a warm water bath.
- While doing this, coarsely chop the peanuts and lightly mash the cornflakes.
- Then add both to the dissolved chocolate-butter mixture and stir well. Pour into the laid out dish while it is still warm, distribute it evenly and smooth it out with the back of a tablespoon. Press down well. Then chill for at least 60 minutes.
1. Creme-Schicht:
- Mix the cream cheese, peanut butter and powdered sugar well. Whip the cream until stiff and fold in. Spread the cream on the floor and put it in the refrigerator for about 1/2 hour so that the surface “tightens” a little.
2. Creme-Schicht:
- In the meantime, whip the cream with the cream stabilizer, vanilla sugar and aroma very stiff. Then put this on the 1st layer of cream and distribute it evenly. Then place the shortbread biscuits at a distance of approx. 2mm and put everything back into the fridge to steep (preferably overnight).
- With the many Easter eggs, “the few calories are no longer important” ……………… grin Enjoy yourself.
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