- For crispy crust: air rice - 1 3/4 Cups
- sugar - 1/4 Glass
- corn syrup - 3 st. spoons
- Butter - 3 Art. spoons
- For the peanut layer: milk chocolate - 150 Grams
- peanut butter - 1 glass
- For chocolate glaze: dark chocolate - 90 Grams (60 to 72% cocoa)
- corn syrup - 1/2 teaspoonfuls
- butter - 4 items. spoons
1. Make a crispy crust. Line the baking sheet with parchment paper and lightly sprinkle with oil in the sprinkler. Put the rice in a large bowl and leave to the side. Pour 1/4 cup of water into a small saucepan. Gently add sugar, corn syrup and stir the mixture with a small wooden spoon. Put the thermometer in a saucepan. Bring to a boil over high heat and cook until the mixture reaches a temperature of 110 degrees. 2. Remove from heat, mix with oil and pour mixture in Fig. Stir quickly, so that the rice is evenly coated with the sugar mixture. Put the mixture in a prepared baking sheet and evenly press it against the surface. Allow to cool to room temperature while you are making the next coat. 3. Cut milk chocolate into large pieces. In a large metal bowl, mix the chocolate and peanut butter. Put the bowl on a saucepan with boiling water and cook, stirring with a rubber spatula, until the mixture becomes homogeneous. Remove the bowl from the pan and mix for about 30 seconds to lightly cool. Pour the mixture onto a cooled rice crust. Put in the refrigerator for 1 hour, until the top layer hardens. 4. Make the chocolate icing. Chop the chocolate. In a large metal bowl, combine the chocolate, corn syrup and butter. Put the bowl on a saucepan with boiling water and cook, stirring with a rubber spatula, until the mixture becomes homogeneous. Remove the bowl from the pan and mix for 30 seconds to lightly cool. Pour the mixture on a cooled peanut layer and spread with a spatula. Put in the fridge for 1 hour, until the glaze is not solidified. 5. Cut into squares and serve. Cakes can be stored in the refrigerator for up to 4 days.
Servings: 6