Carrés au beurre d’arachides et aux guimauves sans cuisson en extra
2 portions- Arachides
- Lait
- Soya
- Amandes
Ces carrés au beurre d'arachides et aux guimauves sont un classique nostalgique! Faciles à préparer et encore plus faciles à manger, ils contiennent également des amandes grillées et beaucoup de chocolat fondu pour plus de douceur et de croquant.
Ingrédients
140 g
Mini Marshmallows
4.5 cs
Beurre d'arachide
(Contient: Arachides)
½ tasse(s)
Pépites de chocolat mi-sucré
(Contient: Soya)
56 g
Amandes, tranchées
(Contient: Amandes)
Pas inclus dans votre livraison
2.66 cs
Beurre*
(Contient: Lait)
0.13 cc
Sel*
Ustensiles
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.
