Peanut Fudge Slice

  • 20 portions

Instructions

  1. Combine the self-raising flour, brown sugar, coconut and melted butter. Press into base of foil lined 25cm x 30cm pan. Bake in 180°C oven 10 minutes.
  2. Beat extra butter and sugar until light and creamy. Beat in egg yolks, peanut butter and cooled, melted NESTLÉ Docello Carriba Milk Compound Buttons.
  3. Fold in peanuts and NESTLÉ Docello Chocettes. Spread mixture over base, bake in 180°C oven 15-20 minutes until light golden brown.
  4. Remove from oven, cool. Spread melted NESTLÉ Snowcap White Milk Compound Buttons evenly on top. Before chocolate has set, pipe fine lines of extra melted NESTLÉ Docello Carriba Milk Compound Buttons on top. Allow to set. Cut into slices before serving.

Recipe Details

Qty

Unit

Ingredient

Preparation

200

gr

White self-raising flour

 

120

gr

Brown sugar

 

80

gr

Dessicated coconut

 

150

gr

Butter, unsalted

Melted

125

gr

Butter, unsalted

Extra

150

gr

Sugar

 

5

ea

Egg yolk

 

200

gr

Peanut butter

Crunchy

200

gr

NESTLÉ Docello Carriba Buttons

Milk

125

gr

Peanut, roasted, unsalted

Chopped

150

gr

NESTLÉ Docello Chocettes Bits 

Dark compound

200

gr

NESTLÉ Docello Snowcap White Buttons 

 

30

gr

NESTLÉ Docello Carriba Buttons 

Extra, milk