I know. I’ve been overdoing the sweets recently. But you know something? There’s no such thing as too much dessert.
But why the sweet tooth? You know, I haven’t always been the raving sweet tooth – I am extremely partial to my cheese, bread and spices. Yet, somehow in experimenting and indulging in the kitchen, baking and sweet treats is my most favourite thing to do. And it’s best done when I’m in a good mood and surrounded by hungry mouths. Last Sunday we had a full house, packed with loud laughter, bickering and stories – it was one of those lovely leisure mornings that remain ingrained to the memory for long – lot’s of children, tons of food and activity… my family as a rule tend to be loud and boisterous, and honestly I wouldn’t have it any other way.
This recipe inspiration comes from my darling friend, whom I go to whenever I need suggestions, venting, and share my dreams with. Every now and then I’ll tell her, challenge me, give me something to make. She first gave me beignets, to which I laughed out loud to, naturally. And then she settled down to this.
(but the beignet challenge is still happening behind the scenes…)
So here is my version of snickers bar-caramel bars-and whatever else that comes to your mind.
First is a chocolate pie shortcrust, half-baked, then topped with caramel and salted roasted peanuts and baked for a little while longer and then set in the fridge.
Nothing too fancy or crazy, but definitely naughty, addictive and sinful.
On the health note… it has peanuts. You’re welcome.
The Recipe
Serves 16
Ingredients
- Pastry Crust:
- 1 cup flour
- 1 tbsp icing sugar
- 4 tbsp cocoa powder
- pinch of salt
- 1 cup cold butter, cubed
- 2 tbsp cold water
- Caramel:
- 1/2 cup granulated sugar
- 4 tbsp butter
- 4 tbsp cream
- Others:
- 1 cup roasted peanuts, chopped
- 1 tsp salt, if using unsalted peanuts
Instructions
- Whisk the flour, cocoa powder, sugar and salt.
- Rub the cold butter into the mixture to create coarse crumbs.
- Add the water slowly, just enough to form a dough.
- Wrap the dough in cling film and refrigerate for 30 minutes.
- Roll out the dough to fit into a medium baking tray of 9” by 9”.
- Prick the dough with a fork, and refrigerate for another 30 minutes.
- Preheat the oven to 180°C.
- Bake the crust for 10 minutes and remove from oven.
- In a small pan place the sugar on medium heat. Swirl the pot from the handle a few times to distribute evenly.
- Once the sugar has started to dissolve (watch carefully) and bubble into caramel, add the butter and stir until it dissolves.
- Remove from heat and whisk in the cream.
- Place the pot back on the heat for 30 seconds.
- As soon as you remove the pie from oven, pour the caramel over, followed by the peanuts.
- Sprinkle some sea salt on top.
- Bake for another 10 minutes.
- Remove from oven and allow to cool completely, before slicing into bars.
- Alternately, you may place the dish in the fridge to harden up.
