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Prep 30min
Total2hr0min
Servings45
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Ingredients
6
tablespoons butter
2 1/2
cups sugar
12
ounces evaporated milk
2
tablespoons heavy cream
1/4
cup peanut butter
1
teaspoon salt
1/2
teaspoon chile flakes
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Steps
1
Line a square 8x8 baking dish with parchment paper. Lightly brush with oil.
2
Mix the butter, sugar, milk, and cream in a medium saucepan with high enough sides to hold about four times the amount of liquid (it will boil up).
3
Heat on medium high until everything melts, then continue to heat, gently stirring occasionally, until the mixture reaches 240°F. Be careful because it will burn if it gets any hotter!
4
Mix peanut butter with chile flakes and salt.
5
Pour the mixture into a heat proof bowl (or into a stand mixer) and beat well for 5 minutes. Add the peanut butter mixture and beat 5 more minutes.
6
Pour the mixture into the baking dish and refrigerate for 2 hours until firm.
7
Cut into squares. Individually wrap in parchment.
8
Chill and serve.
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No nutrition information available for this recipe
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