Peanut Butter Crunch

1. break the chocolate bars once and let them cool down. Coarsely chop the peanuts in the moulinette. Break 250 g butter cookies once. Slit the vanilla pods lengthwise and scrape out the pulp. Line a loaf pan (1.8 liter capacity) with plastic wrap. 2.

Beat the butter for about 5 minutes until it turns white. Now add the sifted powdered sugar, the peanut butter, the rum and the vanilla pulp and fold in evenly.

In a large baking bowl, loosely mix the butter mixture with the crushed butter cookies, chocolate chips and 200 g peanuts using a spatula. Then fill into the loaf pan. Press the mixture heartily into the mold with the spatula so that the cookies and cream combine without forming air holes. Place the remaining butter cookies on top to fit and press gently until smooth.

Leave to cool for 12 hours. Then turn out of the mold. Spread with 5 tbsp maple syrup, sprinkle with shredded coconut and remaining peanuts. Cut peanut butter crunch into decorative pieces with a serrated knife dipped in warm water. Offer remaining maple syrup to drizzle on top.

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