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Choco-peanut, caramel and marshmallow squares
A very decadent chocolate square!
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- 1 Original Dark Fondue can (215 g)
- 80 ml (1/3 cup) smooth peanut butter
- 2 bags of soft caramels (128 g each)
- 90 ml (2 tbsp. + 1/4 cup) heavy cooking cream (35% m.f.)
- 1 pouch of unflavoured gelatin (7 g)
- 45 ml (3 tbsp.) water
- 60 ml (1/4 cup) butter
- 250 ml (1 cup) granulated sugar
- 375 ml (1 1/2 cups) marshmallow spread (like Fluff)
- 125 ml (1/2 cup) roasted peanuts
- 5 ml (1 tsp.) vanilla extract
- Grease a 20 cm (8”) square pan with cooking spray and line it with parchment paper.
- Follow the instructions on the package to heat the fondue.
- Mix the peanut butter and the fondue in a microwave-safe bowl. Stir until smooth.
- Pour half the mixture into the square pan to completely cover the bottom. Level the surface and put in the freezer until firm (about 15 minutes).
- In a small saucepan, melt the caramels with 30 ml (2 tbsp.) of cream over low-medium heat, stirring constantly, until smooth.
- Pour the mixture into the square pan and level the surface. Put in the freezer until firm (about 15 minutes).
- In a second microwave-safe bowl, combine the gelatin and the water. Let this mixture sit and bloom for 5 minutes.
- In another saucepan, melt the butter. Add the rest of the cream and the sugar. Bring to a boil, then simmer for 5 minutes over medium heat while stirring. Add the marshmallow spread, peanuts and vanilla, then stir. Remove from heat.
- Melt the gelatin mixture for a few seconds in the microwave. Add to marshmallow mixture and stir.
- Pour the marshmallow mixture into the square pan and level the surface. Put in the freezer until firm (about 15 minutes).
- Microwave the rest of the peanut butter mixture for a few seconds until it melts again. Pour into the square pan and level the surface. Refrigerate for 2–3 hours.
- Cut into 16 squares.
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