Caramel-nut Bars with Chocolate Topping
Nutritional values
(Percentage of daily recommendation)
| Calorie | 2,103 cal. | (100 %) | ||
| Protein | 32.17 g | (33 %) | ||
| Fat | 131.97 g | (114 %) | ||
| Carbohydrates | 210.2 g | (140 %) | ||
| Sugar added | 68.46 g | (274 %) | ||
| Roughage | 3.15 g | (11 %) |
| Vitamin A | 711.35 mg | (88,919 %) | ||
| Vitamin D | 0.2 μg | (1 %) | ||
| Vitamin E | 4.52 mg | (38 %) | ||
| Vitamin B₁ | 0.38 mg | (38 %) | ||
| Vitamin B₂ | 0.77 mg | (70 %) | ||
| Niacin | 11.62 mg | (97 %) | ||
| Vitamin B₆ | 0.27 mg | (19 %) | ||
| Folate | 54.84 μg | (18 %) | ||
| Pantothenic acid | 1.62 mg | (27 %) | ||
| Biotin | 6.43 μg | (14 %) | ||
| Vitamin B₁₂ | 0.86 μg | (29 %) | ||
| Vitamin C | 2.67 mg | (3 %) | ||
| Potassium | 1,259.95 mg | (31 %) | ||
| Calcium | 421.77 mg | (42 %) | ||
| Magnesium | 226.27 mg | (75 %) | ||
| Iron | 10.36 mg | (69 %) | ||
| Iodine | 90.39 μg | (45 %) | ||
| Zinc | 4.13 mg | (52 %) | ||
| Saturated fatty acids | 72.65 g | |||
| Cholesterol | 277.01 mg |
Ingredients
- For the crust
- 225 grams butter
- 100 grams sugar
- 1 egg yolk
- 275 grams Pastry flour
- For the filling
- 125 grams butter
- 125 grams sugar
- 400 grams condensed milk
- 60 grams honey
- 150 grams chopped Peanuts
- For the chocolate topping
- 230 grams Dark chocolate (60%)
- 2 Tbsps Coconut oil
Preparation steps
Preheat the oven to 180°C (approximately 350°F).
For the crust, mix the butter with the sugar and the egg yolks until creamy, then sift the flour into the mixture and knead into a smooth dough. Pour the dough into a baking pan, smooth and bake about 25 minutes. Remove from oven and let cool.
For the filling, heat the butter, then add the sugar and condensed milk. Stir in the honey, bring to a boil and simmer for 6-8 minutes, stirring, until everything is caramelized (should look golden brown and viscous). Fold in the peanuts. Pour over the dough, flatten with an oiled spatula and let cool.
For the topping, chop the chocolate, melt with the coconut oil over a hot water bath and let cool slightly. Pour over the almost solidified caramel, let cool, then loosen from the pan and when it is in a semi-solid state, cut into into small squares.
