Peanut Butter Pavé Recipe

Preparation Steps

1. 1

   Make the Caramel

   In a saucepan, combine granulated sugar, heavy cream, unsalted butter, and salt. Cook over medium heat, stirring until the sugar dissolves. Bring to a boil and cook for 5 minutes, then remove from heat and let cool slightly.

2. 2

   Prepare the Peanut Butter Layer

   In a bowl, mix the peanut butter with the cooled caramel until fully combined. Pour this mixture into a lined 8x8-inch baking dish and spread evenly. Refrigerate for at least 1 hour to set.

3. 3

   Make the Peanut Brittle Crunch

   In a saucepan, combine the chopped peanuts, corn syrup, and 1/2 cup sugar. Cook over medium heat until the mixture turns golden brown. Spread it onto a parchment-lined baking sheet to cool, then break into pieces.

4. 4

   Prepare the Gianduja Layer

   Melt the chocolate gianduja in a microwave-safe bowl or over a double boiler. Once melted, pour over the chilled peanut butter layer, spreading evenly. Top with peanut brittle pieces.

5. 5

   Make the Dark Chocolate Glaze

   Melt the dark chocolate with a teaspoon of vanilla extract in a microwave or over a double boiler until smooth. Allow to cool slightly and pour over the prepared pavé, spreading to cover completely.

6. 6

   Chill and Serve

   Refrigerate the pavé for at least 2 hours until set. Cut into squares and serve cold.