Short Bread: 

Ingredients:

• 40 g   Yolk
• 80 g  Sugar
• 113 g   High gluten flour
• 4 g   Baking powder
• 1 g   Salt
• 80 g  Butter (softened)

Method:

1. Whip the egg yolks and sugar with a balloon whisk attachment until fluffy.
2. Once fluffy, add the softened butter and then the sifted dry ingredients.
3. Flatten the dough to 5 mm thick and let it rest for about 1 hour.
4. Bake at 170 degrees for 10 minutes.
   
   

Dates and peanut paste 

Ingredients: 

• 100 g Dates
• 50 g Peanut Butter (skippy)
• 50 g Embassy Azalea Milk Chocolate Couverture 34% (melted)

Method:

1. Put all the ingredients in a food processor and blend until they form a paste.
2. Flatten the paste to 3 mm thick and place it on top of the baked shortbread.
   
   

Salted Caramel Milk Ganache:

Ingredients: 

• 150 g  Cream
• 25 g  Glucose (1)
• 45 g Sugar
• 68 g Glucose (2)
• 70 g Butter
• 2 g Salt
• 50 g    Embassy Azalea Milk Chocolate Chocolate Couverture

Method:

1. Boil the cream and glucose
2. While waiting for that to boil, make a dry caramel with the sugar and glucose.
3. After both are ready, combine all the ingredients, then add the butter and melted milk chocolate.
4. Pour the mixture over the layered shortbread and date paste, and let it set.
     

Deeping Milk Chocolate: 

Ingredients: 

• 300 g Embassy Azalea Milk Chocolate Couverture 34%
• 100 g  Cocoa Butter
• 50 g  Rice Crispy.

Method:

1. Melt the chocolate and cocoa butter. Add the rice crisps.

Assembly:

1. Remove from the frame and cut into 3 cm x 8 cm pieces.
2. Coat the layers of dates and peanut butter snickers with the mixture of cocoa butter, chocolate, and rice crispies.