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Monday, July 7, 2014

Peanut Butter Florentines

I have come across two types of florentines in this world, the toffee variety with a handful of almonds and fruit and the corn flake ones, both of which I love!  This recipe uses the latter, a crunchy mix of corn flakes, fruit, nuts and condensed milk and in this case peanut butter!

3 cups cornflakes
1/2 cup sultanas
1/4 cup raisins
can condensed milk
120g slithered almonds
100g glace cherries (cut in half or quarters)
1 can condensed milk
1/2 cup peanut butter
50g melted butter
250g dark chocolate
30g copha

In a bowl add 2 cups of the cornflakes as well as the sultanas, raisins, almonds and cherries and mix together.  In another bowl mix the condensed milk, peanut butter and melted butter together. Add this mix to the dry ingredients and mix together. Then add the other cup of cornflakes and lightly mix. (The reason I do this is as in the first mix the cornflakes get a bit crushed, this way you still have a few larger flakes in the cookies)

You can then do what I did and get a cookie mould (I used a heart) and add a tablespoon of mixture into each mould and press into shape, or make balls of mixture and flatten onto cooking trays lined with greaseproof paper.

I made mine quite thick, about 1cm, the thinner you make them the crunchier they are.  Mine have crunchy tops and sides but are soft and slightly chewey inside.

Cook at 180 degrees for 10-15 minutes or until lightly brown.
When cool remove from oven and let cool on trays.

Melt the chocolate and copha together (either over the stove on low or in the microwave on medium heat)
once melted dip the base of each cookie into the chocolate and scrap off any excess. place back on the grease proof paper or on a sheet of foil to cool.


Notes for next time:
I might melt the butter, condensed milk and peanut butter in a pot on the stove and caramelise before adding to the dry ingredients...