Peanut Pretzel Cubes

Name: Peanut Pretzel Cubes
Cook time: 1 h 15 min
Total time: 4 h 45 min
Yield: 36
Ingredients: 225 g Butter; 200 g soft butter; 250 g Salt pretzels; 5 TABLESPOONS demerara sugar; 600 g Peanut butter (e.g. purchased or homemade; see recipe tip); 250 g Icing sugar; 5 TABLESPOONS la pâte à tartiner à base de fruits rouges (par exemple, la fraise); 7-10 Tbsp Freezer bag; 400 g roasted peanut kernels; 1/2 TEASPOON Sea salt

AUTHOR
Bill Macdonald

DIFFICULTY
very easy

RATING

This is where Harry's favourite nibble has really dressed itself up: peanut cream bites are accompanied by a fruity spread and a sweet and salty crunchy topping

COOK TIME
75 mins

TOTAL TIME
285 mins

Ingredients

Servings: 36

225 g Butter
200 g soft butter
250 g Salt pretzels
5 TABLESPOONS demerara sugar
600 g Peanut butter (e.g. purchased or homemade; see recipe tip)
250 g Icing sugar
5 TABLESPOONS la pâte à tartiner à base de fruits rouges (par exemple, la fraise)
7-10 Tbsp Freezer bag
400 g roasted peanut kernels
1/2 TEASPOON Sea salt

Directions

1
Grease a square springform pan (24 x 24 cm; alternatively round, 26 cm Ø). Put pretzels in a freezer bag, close the bag. Run the cake roll over the bag and crumble the pretzels. Melt 225 g butter. Mix well with pretzel crumbs and brown sugar. Press about two-thirds of the pretzel mix firmly into the tin to form a base, chill for about 30 minutes.
2
For the peanut cream, meanwhile, mix 200 g soft butter, peanut butter and sieved icing sugar with the dough hooks of the mixer to a smooth mass. Spread it on the pretzel base until smooth.
3
Preheat oven (electric cooker: 200 °C/circulating air: 180 °C/gas: see manufacturer). Warm the fruit spread and spread it on the peanut mass. Spread the rest of the pretzel mix as crumbles on top. Bake in a hot oven (see tip) for 15-20 minutes, remove and let cool. Put the cake in a cool place for about 2 hours. Carefully remove from the tin and cut into cubes of approx. 3 cm.
4
For 2 glasses (approx. 200 g each): 400 g roasted peanut kernels and 1⁄2 puree TL sea salt in a high performance floor mixer until creamy. Pour into hot rinsed glasses. Close tightly with lids. Keep refrigerated for approx. 4 weeks.