Summary

Ingredients

For the kneading dough:

• 200 g flour
• 65 g suar, brown
• 1 packet vanilla sugar
• 125 g butter, soft
• 1 egg yolk

For the filling:

• 1 can (s) sweetened condensed milk, 400 g, e.g. milkmaid
• 60 g butter

Also:

• 200 g peanuts, unsalted
• 350 g dark chocolate
• 100 g cream

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Instructions

1. Line a square springform pan measuring 24 x 24 cm with baking paper. Preheat the oven to 190 ° C top / bottom heat.
2. Prepare a dough from flour, sugar, egg yolk, vanilla sugar and butter and press evenly into the mold. Bake for about 15 minutes. The bottom should be golden yellow.
3. For the filling, put the condensed milk and butter in a saucepan, bring to the boil over low heat and simmer for 10 minutes, stirring constantly.
4. Put the mixture on the biscuit base and bake for about 10-15 minutes. Let cool for 60 minutes.
5. Roughly chop the peanuts and sprinkle evenly on the caramel. Melt the chocolate with the cream in a double boiler and spread over the peanuts.
6. Chill for 2 hours until the chocolate is firm. Then remove from the mold and cut into cubes. Store in a pastry tin in a cool, dry place.