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paçoca pie
E, se quiser destacar ainda mais o sabor, colocar na fatia uma pitada de flor de sal traz um contraste delicioso. Read more
🇧🇷Brazil
•View in original language
(Português)
30 min(s)
15 servings
Ivana Soares
@saleesivana- Ingredients
- Recipe
- Cornstarch Biscuit200 g
- Condensed Milk2 can(s)
- Paçoca de cork14 unit(s)
- Butter2 tablespoon
- Heavy cream1 can(s)
- Peanut Paste200 g
- In a blender, grind the cornstarch biscuit.
- When the biscuits are crushed, add 10 paçoca corks and mix everything.
- Melt the butter and add to the blender with all previously crushed items.
- Place the dough in a mold, spreading and assembling the sides. Spread well.
- Place in the freezer for 30 minutes.
- In a pan over low heat, add the 2 cans of condensed milk, the Heavy cream and the peanut butter.
- Stir until it reaches the point and disapproves of the pan (like brigadier).
- Put it in shape, which will already be cold and spread it out well.
- To garnish, grind the 4 paçocas by hand and spread them out.
- Refrigerate for 4 hours. And it's ready to serve.
- Enjoy!!!
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