How to make Chocolate Peanut Bar - SK Khazana -
Chocolate bars stuffed with peanuts, caramel and peanut butter – just yummy
This is a Sanjeev Kapoor exclusive recipe.
Main Ingredients : Milk chocolate mini bars, Roasted peanuts (भुनी हुई मूंगफली)
Cuisine : Fusion
Course : Desserts
You can also find more Desserts recipes like Paneer Orange Cake Chhenar Payesh Unbaked Brownies Mango Cheesecake With Oats
Chocolate Peanut Bar - SK Khazana Recipe Card
Fusion cuisine is one that combines elements of different culinary traditions. Cuisines of this type are not categorized according to any one particular cuisine style and have played a part in a number of innovations.
Fusion food is a general term for the combination of various forms of cookery and comes in several forms.
Prep Time : 51-60 minutes
Cook time : 16-20 minutes
Serve : 4
Level Of Cooking : Moderate
Taste : Sweet
Ingredients for Chocolate Peanut Bar - SK Khazana Recipe
Milk chocolate mini bars 200 grams
Roasted peanuts 1/2 cup
Dark chocolate mini bars 50 grams
Castor sugar 150 grams
Fresh cream 1/2 cup
Butter 1 tablespoon
Liquid glucose 2 tablespoons
Creamy peanut butter for piping
Method
Step 1
Roughly chop milk chocolate and put into a bowl. Keep the bowl on a double boiler and let the chocolate melt stirring continuously. Add dark chocolate and continue to stir till all the chocolate has melted. .
Step 2
Take the bowl off the boiler and temper the chocolate by stirring continuously till the temperature reaches 30˚C - 32˚C.
Step 3
Fill the chocolate into bar shaped moulds and tap gently. Let it set for 30 seconds and tip the mould over the melted chocolate bowl to pour the excess chocolate. Remove the chocolate sticking on top the mould with a scraper. Keep it in refrigerator to set.
Step 4
Meanwhile roughly chop the peanuts.
Step 5
For the caramel, melt castor sugar in a non-stick pan, swirl the pan to avoid burning the sugar. When the sugar begins to caramelize add cream and mix well. Add butter and mix well. Add liquid glucose and mix well. Switch the heat off and add peanuts, mix well and leave it to cool down completely.
Step 6
Bring the mould out of the refrigerator; put some peanut-caramel mixture in each chocolate shell. .
Step 7
Take peanut butter in a piping bag and pipe out a thin layer on top of the peanut-caramel mixture.
Step 8
Pour the remaining melted chocolate on each bar and tap to level the top. Gently scrape off the excess chocolate with a scraper. Keep the mould back in the refrigerator to set.
Step 9
De-mould, wrap each bar in a piece of aluminium foil and then in a piece of yellow gelatine paper. Serve.
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Chef Sanjeev Kapoor is the most celebrated face of Indian cuisine. He is Chef extraordinaire, runs a successful TV Channel FoodFood, hosted Khana Khazana cookery show on television for more than 17 years, author of 150+ best selling cookbooks, restaurateur and winner of several culinary awards. He is living his dream of making Indian cuisine the number one in the world and empowering women through power of cooking to become self sufficient. His recipe portal www.sanjeevkapoor.com is a complete cookery manual with a compendium of more than 10,000 tried & tested recipes, videos, articles, tips & trivia and a wealth of information on the art and craft of cooking in both English and Hindi.
