Carrés au beurre d’arachides et aux guimauves sans cuisson
2 portions | avec amandes grillées
Ingrédients : Guimauves (sucres (sirop de maïs, sucre, dextrose), amidon de maïs modifié, gélatine, eau, arômes naturels et artificiels, pyrophosphate tétrasodique) • Beurre d’arachides (arachides, sucre (sucre, sucre de canne, maltodextrine de maïs), huile de soja, huile végétale hydrogénée (huile de coton, huile de colza), huile de palme, sel, mono- et diglycérides) (arachide) • Pépites de chocolat mi-amer (sucre, chocolat non sucré, beurre de cacao, lécithine de soya, vanilline) (soya) • Amandes.
Produit dans un établissement qui traite le lait, le sésame, les œufs, le poisson, les crustacés, les moutardes, les noix, les arachides, le blé, le soja et les sulfites.
Ingrédients
140 g
Mini guimauves
(Peut contenir : Oeuf, Moutarde, Poisson, Lait, Sésame, Blé, Sulfites, Crustacés, Arachides, Soya, Noix)
3 pièce(s)
Beurre d'arachides
(Contient: Arachides)
½ tasse(s)
Pépites de chocolat mi-amer
(Contient: Soya Peut contenir : Oeuf, Moutarde, Poisson, Lait, Sésame, Blé, Sulfites, Crustacés, Arachides, Noix)
56 g
Amandes, tranchées
(Contient: Amandes Peut contenir : Oeuf, Moutarde, Lait, Sésame, Sulfites, Arachides, Soya, Gluten)
Pas inclus dans votre livraison
2.66 cs
Beurre*
(Contient: Lait)
0.13 cc
Sel*
Instructions
Before starting, gather all required tools. Take 2 tsp butter out of the fridge to soften. Grease a 9x5-inch metal loaf pan with 2 tsp softened butter.Line the base and sides of the pan with parchment paper, pressing down to adhere. (NOTE: Leave a 2-inch overhang on the sides of the pan. This helps to easily remove marshmallow squares when done.)Heat a large non-stick pan over medium-high heat. When hot, add almonds to the dry pan. Toast, stirring often, until golden, 3-4 min. (TIP: Keep your eye on them so they don't burn!) Transfer to a plate to cool slightly, 5 min.
Add peanut butter, chocolate chips, 2 tbsp butter and 1/8 tsp salt to a medium pot over medium heat. Cook, stirring constantly, until chocolate and butter are melted and smooth, 3-4 min. Set aside to cool slightly, 5 min.Add marshmallows and toasted almonds to a large bowl.Pour peanut butter mixture over marshmallows and almonds, then stir until mixture is combined and fully-coated.
Immediately transfer marshmallow mixture into the prepared pan, then use the back of a spatula to pat into an even layer.Transfer baking pan to the freezer and chill until chocolate is set and mixture is firm, 30-40 min.
Remove marshmallow mixture by running a sharp knife around the edges of the pan and gently pulling on the parchment paper.Cut into 8 squares.
