Dark Chocolate Bar with Caramel and Peanuts
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Ingredients
![peanut-bar.jpg peanut-bar.jpg](https://cdn8.bigcommerce.com/s-ham8sjk/product_images/uploaded_images/peanut-bar.jpg)
Caramel Filling
- 60g Heavy Cream
- 60g Chopped Peanuts
- 50g Granulated Sugar
- 30g Salted Butter
- 20g Corn Syrup
Chocolate Ganache
Caramel Sauce
- 90g Heavy Cream
- 50g Granulated Sugar
- 10g Corn Syrup
Directions
Caramel Filling
- Melt the corn syrup and sugar in a sauce pot to make caramel.
- Heat up cream and then pour over the caramel.
- Add salt and use a hand blender to emulsify the mixture.
- Fold in chopped peanuts.
- Set aside and let it cool.
- Pipe caramel filling into pre-made shells.
Chocolate Ganache
- Place dark couverture chocolate in a bowl.
- mix and heat up the corn syrup and cream.
- Pour mixture while hot over the dark couverture chocolate and let sit for 1 minute.
- Stir mixture until well melted. Use hand blender to emulsify.
- Pour chocolate ganache on top of the caramel filling.
- Let sit in refrigerator for 30 minutes.
- Garnish with honey and roasted peanuts.
Caramel Sauce
- Melt the corn syrup and sugar in a sauce pot to make caramel.
- Heat up cream and then pour into caramel. This stops the cooking process.
- Bring back to a boil and use the hand blender to emulsify.
- Set aside at room temperature.