Crumble caramel confectionery

Name: Crumble caramel confectionery
Cook time: 30 min
Total time: 1 h 30 min
Yield: 30
Ingredients: 75 g Butter; 50 g Dark chocolate; 4 soft caramel sweets (approx. 50 g; e.g. "cream moo-moo"); 150 g Flour; 75 g demerara sugar; 7-10 Tbsp Salt; 2 TABLESPOONS salted roasted peanuts; baking paper; 7-10 Tbsp Baking cocoa

AUTHOR
Brooke Calhoun

DIFFICULTY
very easy

RATING

A farewell firecracker: crunchy giant pralines with melted chocolate, soft caramel and crunchy nuts

COOK TIME
30 mins

TOTAL TIME
90 mins

Ingredients

Servings: 30

75 g Butter
50 g Dark chocolate
4 soft caramel sweets (approx. 50 g; e.g. "cream moo-moo")
150 g Flour
75 g demerara sugar
7-10 Tbsp Salt
2 TABLESPOONS salted roasted peanuts
baking paper
7-10 Tbsp Baking cocoa

Directions

1
Melt the butter. Meanwhile chop chocolate and candy. Mix flour, sugar, 1 pinch of salt and liquid butter first with the dough hooks of the mixer, then with your hands to crumble. Briefly knead the chocolate, sweets and nuts. Chill the crumble dough for about 30 minutes.
2
Preheat oven (electric cooker: 200 °C/circulating air: 180 °C/gas: see manufacturer). Line a baking tray with baking paper. Place about 30 walnut-sized heaps of the crumbled dough on the baking tray. Bake in a hot oven for 8-10 minutes until golden brown. Let the crumble confectionery cool down and dust with cocoa as desired.