[vc_row][vc_column css_animation=”fadeInLeft” width=”1/2″][vc_column_text]

ingredients :

• Crushed Crushed Butter 200g
• 70 g sugar powder
• 300 g flour
• Vanilla 1/4 teaspoon
• Milk honey 300 g
• Peanut butter 200 g
• Shredded peanuts 100 gr
• Salt 1/8 teaspoon
• Bitter chocolate crushed 200 grams
• Creamy breakfast 200 gr

[/vc_column_text][/vc_column][vc_column css_animation=”fadeInRight” width=”1/2″][vc_column_text]

Directions:

Butter, vanilla, sugar powder and flour into the feeder and mix well to make soft dough. Leave the dough in the nylon bag for an hour.

Set the oven to 180 degrees and let it warm.

Open the dough on a roller surface with a roller coil of 3 mm in diameter. Then turn the paste slowly round the roller and place it in a 20 cm diameter foot pad and cover the bottom and the sides of the foot with dough and remove the additions around it.

Drill the bottom of the dough with a fork and cook for 35 minutes to cook until golden; prepare mid-time for this purpose.

Stir the milk honey on gentle heat to make it thick and caramel thick. Add 150 g peanut butter and mix thoroughly until the ingredients are homogeneous. Add 100 gr of breakfast cream and stir another a little until the ingredients re-concentrate. Then add salt and chopped almonds and remove the material from the heat.

Pour the dough out of the oven and pour the peanut peanut into the butter and flatten it and let it cool.

Mix the remaining peanut butter and cream butter with chocolate over gentle heat to make it smooth and pour the peanut layer into the butter and wait a little to reduce its heat. Then place the gravel in the refrigerator for 2 hours to cool. Then decorate and serve.[/vc_column_text][/vc_column][/vc_row][vc_row][vc_column css_animation=”fadeInUp”][vc_column_text]

[/vc_column_text][/vc_column][/vc_row]