Puffed rice, peanut butter and pistachio cream bar

Puffed rice, peanut butter and pistachio cream bar

CategoryDifficultyBeginner
Yields1 Serving
 380 g peanut butter
 220 g of fluid honey
 150 g of puffed rice
 200 g Vincente pistachio cream
 1 pinch of fine salt
 flaked salt for finishing (optional)
1

Place the honey and peanut butter in a saucepan. Soften them over a very low flame, stirring l until combined.

Put the puffed rice in a bowl and pour the heated mixture in the saucepan over it

2

Mix and transfer to a mould lined with baking paper. Level, taking care to distribute evenly along the edges and in the corners.

3

4

Pour the pistachio cream over the puffed rice layer. Level and place in the refrigerator to firm up for at least 2 hours. When the cake is perfectly firm, remove it from the refrigerator, unmould it and gently remove the baking paper. The cake will be ready to enjoy.

5

Ingredients

 380 g peanut butter
 220 g of fluid honey
 150 g of puffed rice
 200 g Vincente pistachio cream
 1 pinch of fine salt
 flaked salt for finishing (optional)

Directions

1

Place the honey and peanut butter in a saucepan. Soften them over a very low flame, stirring l until combined.

Put the puffed rice in a bowl and pour the heated mixture in the saucepan over it

2

Mix and transfer to a mould lined with baking paper. Level, taking care to distribute evenly along the edges and in the corners.

3

4

Pour the pistachio cream over the puffed rice layer. Level and place in the refrigerator to firm up for at least 2 hours. When the cake is perfectly firm, remove it from the refrigerator, unmould it and gently remove the baking paper. The cake will be ready to enjoy.

5

Notes

Puffed rice, peanut butter and pistachio cream bar


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