John Myers
Peanut Slices
The perfect peanut slices recipe with a picture and simple step-by-step instructions.
Covering
- 1 pinch Salt
- 225 g Flour
- 150 g Butter
- 300 g Dark chocolate couverture
- 250 g Unsalted peanuts
- 100 g Sugar
- 250 ml Cream
- Grease a square (24 x 24) or round (26 cm) springform pan.
- Mix the butter, 65g sugar and 1 pinch with the whisk of the hand mixer, knead the flour first with the hand mixer, then briefly with your hands until smooth. Cover and chill for about 30 minutes.
- Roll out the dough on some flour into a square (24 x 24 cm) or a circle (26 cm) and place on the bottom of the mold. Bake in a preheated oven (electric stove 175 degrees / convection 150 degrees / gas setting 2 for about 20 minutes. Take out of the oven (the shortbread is still a bit soft, but will firm when it cools) Let cool in the pan.
- Roughly chop the couverture and nuts. Caramelize 100g sugar in a large pan until golden. Bring the cream and then the nuts to the boil while stirring and simmer until the sugar has dissolved again. Remove from heat, let cool for approx. 15 minutes, melt the couverture in it while stirring. Let cool down for about 5 minutes.
- Close the edge of the mold or a cake ring around the shortbread. Nut and chocolate mixture, spread on, and chill for at least 2 hours
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