For the first layer:
● 200 g of milk chocolate
● 50 grams of candy-butterscotch
● 50 g butter

For the second layer:
● 4 tbsp butter
● 1 Cup sugar
● 1/4 Cup condensed milk
● 1 1/2 cups marshmallow fluff
● 50 g peanut butter
● 1 tsp. vanilla
● 1 1/2 cups chopped salted peanuts

For the third layer:
● 400g of sweets-butterscotch
● 1/4 Cup heavy cream

For the fourth layer:
● 200g milk chocolate
● 50g candy-butterscotch
● 50g butter

For marshmallow fluff:
● 3 egg whites
● 2 tablespoons of jam
● 3 tablespoons sugar
● 1 tsp. gelatin
● 1/4 Cup water
● 1/4 tsp. salt


1) For the first layer: In a small saucepan on low heat, melt milk chocolate, toffee and butter. Mix well until a homogeneous mass. Pour the mixture into the baking pan (22.5 cm x 32.5 cm), greased. Using a spatula, smooth out the surface of the mass and put in the refrigerator.

2) marshmallow cream: Gelatin pour in water, mix well and leave for 40-50 minutes to swell. Beat egg whites with a pinch of salt. Jam drain, mix with sugar. Cook for 7 minutes over low heat. Then gradually pour in the dissolved gelatin. There also add the beaten egg whites. Stir carefully. Close with cling film.

3) For the second layer: In a medium saucepan melt the butter over medium heat. Mix with sugar and condensed milk. Once the mixture comes to a boil, cook 5 minutes, stirring constantly. Then remove from heat and quickly stir in marshmallow cream, peanut butter and vanilla. Add nuts. To get the pan out of the fridge. Pour the marshmallow mixture over the first layer. Using a spatula, gently smooth the mixture into an even layer. To put it in the refrigerator.

4) For the third layer: Put candy-butterscotch in medium saucepan. Mix with cream. Cook over low heat, stirring constantly, until the mixture is completely melted and will not get a smooth consistency. To get the pan out of the fridge. Pour the iris mass on top of the second layer, smooth out the surface of the mass with a spatula and put into the refrigerator.

5) For the fourth layer: In a small saucepan, add milk chocolate, toffee and butter. Cook on low heat, constantly stirring until a homogeneous mass. Pour atop the third layer and smooth out with a spatula. Put in the refrigerator for at least 1 hour. Cut into squares, serve chilled.

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