Peanut Slices

COOK TIME
30 mins

TOTAL TIME
30 mins

Ingredients

Directions

1. 1

   Grease square (24 x 24 cm) or round (26 cm Ø) springform pan. Butter, 65 g sugar and 1 pinch of salt with the whisks of the.

2. 2

   Stir with the hand mixer. Knead the flour first with the hand mixer, then briefly with your hands until smooth. Cover and refrigerate for about 30 minutes.

3. 3

   Roll out the dough on some flour to a square (24 x 24 cm) or circle (26 cm Ø) and place on the bottom of the mould. Bake in the preheated oven (electric range: 175 °C/circulating air: 150 °C/gas: level 2) for approx. 20 minutes.

4. 4

   Remove from the oven (the shortbread is still a little soft then, but becomes firm as it cools down) Let it cool down in the mould.

5. 5

   Coarsely chop the chocolate coating and nuts. Caramelise 100 g sugar in a large pan until golden. First stir in cream and then nuts. Bring to the boil while stirring and simmer until the sugar has dissolved again. Remove from the heat and let it cool down for about 15 minutes.

6. 6

   Melt the couverture in it while stirring. Leave to cool for about 5 minutes.

7. 7

   Close the rim of the mould or a cake ring around the shortbread. Spread the nut-chocolate mixture on top. Chill for at least 2 hours.

Nutrition Facts

KCAL
280 kcal

CARBS
21 g

FATS
19 g

PROTEINS
5 g