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Chocolate, Banana & Peanut Caramel Bar
Preparation info
- Makes
10
- Difficulty
Easy
Appears in
By William Curley and Suzue Curley
Published 2014
The combination of chocolate, peanut and caramel takes me back to my childhood, with nostalgic memories. I wanted to create a more sophisticated version, adding another dimension with the caramelized banana and bringing all the elements together.
Ingredients
½ ½ 1
Method
First, prepare the pastry, sponge & rum syrup
- Prepare the Pâte Sablée and rest and chill as instructed. Roll half of the pastry out to a 2.5mm (⅛ inch) thickness and place in the fridge to rest for at least 30 minutes.
Preheat the oven to 190°C (375°F/Ga
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