Out & About
Cooking with Friends
January 1, 2019
MINALS JUMEIRAH SPICE
Creamy rich, sweet and salty dessert!
Whipped cream, Roasted peanuts, Pretzels, chocolate shavings (all optional)
In a bowl mix coconut cream and milk chocolate and heat in microwave until chocolate is melted and whisk till smooth. Chill in the fridge for 3-4 hours.
Now remove and add the peanut butter and mix thoroughly and place in fridge again for 1 hour.
Pre-heat oven at 160 degrees.
In a saucepan add ground pretzel, sugar and melted butter. Stir continuously for 3-5 minutes on low heat. The mixture needs to be slightly moist so if you need may need to add butter if required.
Transfer mixture 9-inch pie pan, press down with fingers right to the edge.
Bake for 12-14 minutes, or until firm to the touch and slightly browned on the edges. Set aside to cool.
Pour the chilled milk chocolate mixture into the cool pretzel crust and smooth the top.
Chill over night.
Serve sliced with a topping of your choice from above list.
I'm busy working on my blog posts. Watch this space!
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