White Chocolate and Peanut Butter Cup Bars
Ingredients
- For the base
- 200 grams Ladyfinger
- 90 grams melted butter
- For the filling
- 350 white Chocolate
- 600 milliliters Whipped cream
- 4 centiliters Amaretto (almond liqueur)
- 8 sheets silver gelatin
- 2 packets chocolate peanut butter cup (200 grams) (approximately 7 ounces)
Preparation steps
For the base: Crush the ladyfingers with a rolling pin and mix with the melted butter. Press firmly into the base of the springform pan.
For the filling: Bloom the gelatin in cold water. Cut the peanut butter cups into small pieces. Crush the white chocolate and melt over a hot water bath. Squeeze out the excess water from the gelatin and then melt in the chocolate.
Whip the cream until stiff, stir in the Amaretto and then fold in the chocolate. Set some peanut butter cups aside and fold the remainder into the chocolate mixture. Fill the prepared springform pan with the mixture, smooth the surface and chill for 2 hours in the refrigerator. Sprinkle the chilled cake with the remaining peanut butter cups. Serve cold with a little whipped cream, if desired.
