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Peter Greweling

Peanut Butter Goodness Bars

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Preparation info
  • Yield:

    120

    Bars
    • Difficulty

      Complex

Appears in
top 1000Chocolates and Confections: Formula, Theory, and Technique for the Artisan Confectioner
Chocolates and Confections

By Peter Greweling and Culinary Institute of America

Published 2007

  • About

Ingredients

Peanut Butter Nougat

Milk powder, crushed

Method

To Make the Peanut Butter Nougat

  1. Sift together the milk powder and confectioners’ sugar.
  2. Heat the peanut butter over a water bath until it is hot and fluid.
  3. Combine the 100 g of glucose syrup, egg whites, and vanilla extract in the bowl of a

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