1. Mix 150 g butter and 80 g sugar well with the dough hook of the mixer. Mix in the egg, add the flour all at once and quickly knead to a smooth shortbread dough.
2. roll out the dough on a piece of parchment paper to a rectangle of 30×12 cm. Prick several times with a fork. Bake in the heated oven at 200 °C on the 2nd rack from the bottom for 20 min (gas 3, convection oven 180 °C ). Cool on the baking tray.
3. bring remaining whipping cream, butter, beet syrup and remaining sugar to a boil in a saucepan and simmer for 9-10 min at high temperature while stirring. Stir in peanut kernels. Remove caramel from heat, cool in about 3 min and spread evenly over pastry base. cool for half an hour and cut into 16 bars.
4. melt cake glaze and cooking chocolate in a baking bowl over a hot water bath. Cool until slightly set. Dip shortbread side of bars into chocolate and drain briefly on a wire rack. Place on parchment paper and cool.
The bars will keep for about 1 week.
We wish you good luck!
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