AJ PCP (Pretzel Caramel Peanut) Bar скачать в хорошем качестве

AJ PCP (Pretzel Caramel Peanut) Bar

Ingredients Peanut Butter: 8 oz (226g) smooth peanut butter, divided 3 oz (85g) for the bottom 5 oz (142g) for the top Pretzels: 3.2 oz (90g) pretzel snaps, divided 1.45 oz (41g) for the bottom 1.75 oz (50g) for the top Caramel: 1 batch Peanuts: 5 oz (142g) lightly salted or unsalted Milk Chocolate: 26 oz (737g) or 32 oz (907g) if using big molds Dark or White Chocolate for decorating: 4 oz (114g) 1. Spray an 8x8 baking dish with nonstick spray. Line with parchment paper, ensuring the paper overhangs the sides for easy removal later. Spray again. 2. Warm 3 oz peanut butter in the microwave for 30 seconds. Spread evenly in the prepared pan to "glue" the pretzels. 3. Arrange 1.45 oz pretzel snaps in a single layer over the peanut butter. Break pieces if needed to fit the pan snugly. 4. Keep the remaining pretzels and 5 oz peanut butter nearby as you prepare the caramel. Caramel Recipe Granulated Sugar: 8 oz (226g) Water: 4 oz (½ cup) Fine Sea Salt: ½ tsp Light Corn Syrup: 1 tbsp Vanilla Bean Paste or Extract: 1 tbsp Heavy Cream: 8 oz (1 cup) Combine sugar, water, salt, corn syrup, and vanilla bean paste (if using vanilla extract, do NOT add it at this step) in a stainless steel saucepan. Mix gently with a fork but avoid splashing sugar up the sides. Heat on medium-high without stirring. At first, it will be clear and boil vigorously; as it gets closer to caramelizing, bubbles will slow. Mixture will start to turn golden. Swirl the pan gently for even caramelization. Look for a rich amber color (this takes ~10 minutes). Gradually whisk in half the cream. Be cautious—it will bubble vigorously! Add the remaining cream, whisk until smooth. Attach a candy thermometer and heat to 240°F (soft-ball stage). This will take ~6-8 minutes. Remove finished caramel from heat. Stir in vanilla extract at this point if not using vanilla bean paste and 5 oz peanuts with a heat-resistant spatula. 5. Pour peanut caramel over the bottom layer. Let cool for 5 minutes. Add the second layer of pretzels. Warm the remaining 5 oz peanut butter and spread evenly on top. Let cool to room temperature then cover with foil and refrigerate for at least 2 hours or overnight. 6. Dipping in Chocolate Cut the slab into desired pieces on a lightly oiled cutting board: For 30 smaller bars, slice the slab into 6 strips, then cut each strip into 5 pieces. Place bars in the refrigerator while the chocolate is tempered. Temper the chocolate (details below). Dip each bar in tempered chocolate using a fork, give it a little shake, letting excess drip off. Decorate: Add sprinkles before the chocolate sets (decorate after 3-4 pieces are dipped, then continue dipping) Place dipped bars on parchment paper. Set at room temperature or refrigerate. Using a Square Mold Trim ½ inch off each of the edges of the candy slab, then cut into 9 pieces. Each piece should be approximately 2x2 inches, if the size of your mold cavity is 2.5 inches, the candy should be 2.25x2.25 inches or less. Add tempered chocolate to the mold cavity, insert a candy piece, gently press down, and cover with more chocolate. Let set for 30-60 minutes before unmolding and decorating. Tempering Chocolate Seeding Method Place a heat-safe bowl over a saucepan with ½ inch of simmering water. Ensure the bowl doesn’t touch the water. Always keep water away from chocolate to prevent seizing! Roughly chop ⅔ of the chocolate and finely chop the rest. Of the ⅓ chocolate remaining, set aside 1 oz. This will be emergency chocolate in case you need to add more unmelted chocolate during the tempering process. Do NOT Overheat the chocolate Melt 2/3 of the chocolate using a candy thermometer spatula or heat proof spatula and instant read thermometer to check the temperature. Stir constantly. Dark Chocolate: Melt to 110-115°F, cool to 90°F. Milk Chocolate: Melt to 100-105°F, cool to 86°F. White Chocolate: Melt to 100-105°F, cool to 84°F. Remove from heat and add finely chopped chocolate (the "seed") minus the 1 oz of chocolate set aside for emergency. Stir until smooth and at the working temperature. If not all the chocolate is melted but you’re at the working temperature, place back on the double boiler for 5 seconds, continuously stirring, repeat as needed until melted and at temperature. Tempering chocolate can take ~15-20 minutes. Test that your chocolate is tempered Dip the back of a spoon into the chocolate. Let it sit at room temperature for 2-3 minutes. Tempered Chocolate: Sets quickly, is shiny, and doesn’t feel tacky. Untempered Chocolate: Takes longer to set, looks dull, or has streaks 7. Decorating Chocolates Melt 4 oz of white or dark chocolate in the microwave or over a double boiler using the techniques described above. Once smooth, check that it’s tempered, then transfer to a pastry bag. Cut the tip of the pastry bag to make a small hole for drizzling. Drizzle over the bars in a zigzag pattern. Add luster dust or additional sprinkles if desired. Allow the drizzle to set.