- 180 g graham crackers or digestive cookies
- 250 g real butter, cut in to cubes
- 220 g brown sugar
- 65 g granulated sugar
- 120 g milk
- 180 g dark chocolate couverture, cut in to small pieces
- 170 g milk chocolate couverture, cut in to small pieces
- 160 g peanut butter
- 50 g salty crackers (about 2x5 cm)
- 100 g white chocolate couverture, to decorate
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The crackers have to be salty, because this is exactly the secret for the best wafers!
- Beat the cookies in a food processor until finely ground.
- In a microwavable bowl, add the butter, brown sugar, milk, granulated sugar, dark chocolate couverture and ground cookies.
- Cover the bowl with plastic wrap and microwave for 3 minutes, set at 800 watts. (If you don’t have a microwave, put all of the ingredients in a saucepan and place over low heat until the butter melts. Then turn up the heat a little and boil for 5 minutes while whisking continuously.)
- When ready, remove the plastic wrap and stir with a spatula until the chocolate has melted and is completely incorporated.
- Spread mixture in a 20x25 cm baking pan.
- Cover the surface with a layer of cookies. Break some apart in order to cover any gaps.
- Add half of the warm chocolate mixture and spread nicely with a spatula.
- Cover with another layer of cookies and press down on them with your hands.
- Carefully add the rest of the chocolate mixture and spread evenly.
- Cover with remaining cookies to create a third layer.
- In another microwavable bowl, add the milk chocolate couverture and peanut butter.
- Cover bowl with plastic wrap and microwave for 1 ½ minutes, set at 800 watts.
- (If you don’t have a microwave, put the ingredients in a saucepan and place over heat. Stir often until the chocolate melts and completely combines with the peanut butter to create a smooth mixture.)
- When ready, spread evenly over the third layer of cookies.
- To melt the white chocolate couverture, place it in a microwavable bowl, cover with plastic wrap and microwave for 1-2 minutes (with 20 second intervals so it doesn’t burn). You can also melt it in a bain marie.
- When ready, transfer to a piping tube.
- Pipe lines of the white chocolate over the chocolate peanut butter mixture.
- Make the lines parallel to the smaller sides of the baking pan.
- Then, drag a knife or toothpick vertically over the lines to create a herringbone pattern.
- Cover baking pan with plastic wrap and refrigerate for at least 4 hours to completely chill.
- When ready, remove the plastic wrap and cut in to pieces using a sharp knife.
Nutrition information per portion
Shows how much energy food releases to our bodies. Daily caloric intake depends mainly on the person’s weight, sex and physical activity level. An average individual needs about 2000 kcal / day.
Are essential to give energy to the body while helping to maintain the body temperature. They are divided into saturated "bad" fats and unsaturated "good" fats.
Known as "bad" fats are mainly found in animal foods. It is important to check and control on a daily basis the amount you consume.
The main source of energy for the body. Great sources are the bread, cereals and pasta. Use complex carbohydrates as they make you feel satiated while they have higher nutritional value.
Try to consume sugars from raw foods and limit processed sugar. It is important to check the labels of the products you buy so you can calculate how much you consume daily.
It is necessary for the muscle growth and helps the cells to function well. You can find it in meat, fish, dairy, eggs, pulses, nuts and seeds.
They are mainly found in plant foods and they can help regulate a good bowel movement while maintaining a balanced weight. Aim for at least 25 grams of fiber daily.
A small amount of salt daily is necessary for the body. Be careful though not to overdo it and not to exceed 6 grams of salt daily
*Based on an adult’s daily reference intake of 2000 kcal.