Nut bars with chocolate and porous caramel
And yet, as the French say, "Everything is good in moderation, even moderation." Here, there's everything in abundance, even too much. And I like that.
The key is a vibrant balance between sweet and salty; when you eat it, it's like sirens are going off in your head. And, oddly enough, although I avoid all-milk chocolate options, I prefer that version in this recipe over a mix of dark and milk chocolate. Not that that's necessarily a bad thing, but since the question came up, I felt it necessary to mention both options.
Anyway, I make the darker version in a round pan and cut it into thin triangles, and my favorite milk chocolate version is made in a rectangular pan and cut into squares (which is how I feel and look if I eat too many of them).
Complexity: easily
Quantity: 24 bars
It's absolutely heart-stopping! Or maybe that's not the best expression in this case, because it doesn't capture the full charm of this stunningly sweet dessert covered in a thick layer of chocolate. I don't make it very often because it's simply impossible to tear myself away from it without feeling guilty. I'm afraid it's the culinary equivalent of pleasure.
1 glass (st.) - 250 ml.
3/4 cup (st.) - 180 ml.
2/3 cup (st.) - 160 ml.
1/2 cup (st.) - 125 ml.
1/3 cup (st.) - 80 ml.
1/4 cup (st.) - 60 ml.
1 tablespoon (tbsp) - 15 ml.
1 teaspoon (tsp) - 5 ml.
1/5 teaspoon (tsp) - 1 ml.
Ingredients for the recipe:
- 200 g dark chocolate (or 1 heaping cup of chips)
- 110 g of milk chocolate
- 110 g plus 1 tbsp (9 tablespoons) butter
- 3 tablespoons light molasses
- 2 and 1/4 cups salted peanuts
- 170 g of porous honey caramel
- Additional equipment: 1 springform pan (25 cm in diameter) or 1 rectangular aluminum foil pan approximately 33 x 23 x 5 cm.
We recommend
Cooking the dish according to the recipe:
- Line a baking pan with aluminum foil or use an aluminum baking pan. Place the peanuts in a bowl and crumble the porous caramel into the nuts using your hands.
- Break or chop the chocolate into pieces and place in a heavy-bottomed saucepan. Add the butter and syrup, place over low heat, and melt.
Remove the melted chocolate mixture from the heat, stir in the peanuts and caramel pieces, then pour the mixture into a springform or aluminum pan. Smooth the surface as best you can, pressing it down with a silicone spatula or a hand wearing a disposable rubber glove. - Place in the refrigerator for about 4 hours, and when the mixture has hardened, cut it into pieces of the desired shape and size.
Culinary advice: The bars can be made up to 1 day in advance. Transfer the slices to an airtight container lined with parchment paper and refrigerate for 3-4 days.
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