Carrés au beurre d’arachides et aux guimauves sans cuisson en extra
2 portions
Ces carrés au beurre d'arachides et aux guimauves sont un classique nostalgique! Faciles à préparer et encore plus faciles à manger, ils contiennent également des amandes grillées et beaucoup de chocolat fondu pour plus de douceur et de croquant.
Produit dans une installation qui traite le lait, le sésame, les œufs, le poisson, les crustacés, les moutardes, les noix, les arachides, le blé, le soja et les sulfites.
Ingrédients
140 g
Mini Marshmallows
4.5 cs
Beurre d'arachide
(Contient Arachides)
½ tasse(s)
Pépites de chocolat mi-sucré
(Contient Soya)
56 g
Amandes, tranchées
(Contient Amandes)
Pas inclus dans votre livraison
2.66 cs
Beurre*
(Contient Lait)
0.13 cc
Sel*
Informations nutritionnelles
Ustensiles
Instructions
Before starting, gather all required tools. Take 2 tsp butter out of the fridge to soften. Grease a 9x5-inch metal loaf pan with 2 tsp softened butter.Line the base and sides of the pan with parchment paper, pressing down to adhere. (NOTE: Leave a 2-inch overhang on the sides of the pan. This helps to easily remove marshmallow squares when done.)Heat a large non-stick pan over medium-high heat. When hot, add almonds to the dry pan. Toast, stirring often, until golden, 3-4 min. (TIP: Keep your eye on them so they don't burn!) Transfer to a plate to cool slightly, 5 min.
Add peanut butter, chocolate chips, 2 tbsp butter and 1/8 tsp salt to a medium pot over medium heat. Cook, stirring constantly, until chocolate and butter are melted and smooth, 3-4 min. Set aside to cool slightly, 5 min.Add marshmallows and toasted almonds to a large bowl.Pour peanut butter mixture over marshmallows and almonds, then stir until mixture is combined and fully-coated.
Immediately transfer marshmallow mixture into the prepared pan, then use the back of a spatula to pat into an even layer.Transfer baking pan to the freezer and chill until chocolate is set and mixture is firm, 30-40 min.
Remove marshmallow mixture by running a sharp knife around the edges of the pan and gently pulling on the parchment paper.Cut into 8 squares.