Barrinha homemade chocolate

 

INGREDIENTS
1 cup (tea) of skinned and roasted peanuts
1 tbsp (tablespoons) of peanut oil (or soy)
1 teaspoon (tsp) sugar
4 cups of milk chocolate, chopped
150 g butter
1 ¼ cup (tea) of sugar
3 spoons (soup) of milk powder dissolved in 1/3 cup (tea) of water
2 cups (tea filled) marshmallow chopped
1 teaspoon (tsp) vanilla extract
1 ½ cup (tea full) of skinned and roasted peanuts
240 g of caramel toffee
½ cup (tea) of fresh cream
PREPARATION
Peanut butter: in a food processor, place 1 cup (tea) of peanuts without skin, roasted, 1 tbsp (tablespoons) of peanut oil (or soy) and 1 teaspoon (tsp) of sugar. Process well until a peanut butter homogeneous. Reserve.
Base and cover: in a double boiler, melt 4 cups (tea) milk chocolate, chopped 3 tbsp (tablespoons) of peanut butter (made up) and set aside.
1 Filling: In a saucepan over low heat, melt 150g butter 1 ¼ cup (tea) of sugar. Once melted, add 3 tablespoons (soup) of milk powder dissolved in 1/3 cup (tea) of water, 2 cups (tea filled) marshmallow chopped 1 teaspoon (tsp) vanilla essence and mix well until melted . Add 1 ½ cup (tea full) peanut skinned and roasted, remove from heat and set aside.
2 Filling: In a saucepan, melt 240g of toffee caramel with ½ cup (tea) of fresh cream. Reserve.
Assembly
In a rectangular baking dish (20 cm X 32 cm) lined with plastic bag spread:
- Half of melted chocolate (base and cover) and freeze for 10 minutes to harden.
- Remove from the freezer and spread a layer of marshmallow (filling 1), smooth the surface and freeze again for 10 minutes.
- Pull back the freezer and spread a layer of caramel (2 fillings) and take another 10 minutes in the freezer.
-Cover with the other half of the chocolate (base and cover) and freeze for 2 hours.