Bonnes bouches - Recipes

Bonnes bouches

makes about 30
Bonnes bouches
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1 jar of peanut butter, 350 g
2 dl Dansukker Light Syrup
1 dl Dansukker Cane Sugar
1 dl coconut flour
1 dl hazelnuts, chopped
1 tsp Dansukker Vanilla Sugar
1 litre Special K

200 g dark chocolate
200 g soft nougat (Odense) 

Mix all the ingredients together in a saucepan apart from the K-special, and bring to the boil. Stir in the Special K. Cover a small roasting pan, about 25 x 35 cm, with cling film, and spread the dough out on this. Leave this to cool and stiffen. Melt the chocolate and nougat in a bowl over a water bath. Spread the chocolate out over the cake. Leave this to cool and stiffen. Store cold.

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