White Chocolate and Peanut Butter Cup Bars

0
Average: 0 (0 votes)
(0 votes)
White Chocolate and Peanut Butter Cup Bars
share Share
print
bookmark_border Copy URL
Difficulty:
easy
Difficulty
Preparation:
1 min
Preparation

Ingredients

for
1
For the base
200 grams
90 grams
melted Butter
For the filling
350
white Chocolate
600 milliliters
4 centiliters
Amaretto (almond liqueur)
8 sheets
silver Gelatin
2 packets
chocolate-peanut butter cup (200 grams) (approximately 7 ounces)

Preparation steps

1.

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.

2.

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. 

3.

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.