225 g flour
175 g butter, cold
80 g sugar
300 g creamy caramels
50 ml cream
1 good handful of salted peanuts
300 g dark chocolate
Stir flour and butter together in a food processor until it is completely crumbled. Add sugar and stir until dough collects. Pour the dough well into a 23×23 cm baking tray coated with baking paper. Bake the cake in the oven for about 30 minutes at 150 ° C. It must be light golden. Allow to cool completely.
Bring the caramels and cream in a saucepan and let it melt by low heat until it becomes a uniform mass. Pour the caramel over the cake bottom and sprinkle salted peanuts over the caramel. Put the cake back on the fridge.
Melt the chocolate over water bath and then spread the melted chocolate over the caramel layer with peanuts. Put it in the fridge again. Cut the cake out into small corny bites or slightly larger pieces. They can stay cool for a little week’s time. Bon appetite!