All- So great.
Bryan- Not helpful.
Judi and Erin- You are especially prolific, thanks!
sl- Borrow a scale? Find one at a yard sale? Ask your local market to let you use theirs? Scale is needed, this sort of work requires precision.
I want to throw this idea into our fun focus group: Ideally the name Dana decides on would say a little something about what the candy will taste like. Especially since it will exist on a restaurant menu. With that in mind, let’s keep going!
Feuilletine is pretty easy to make. Check out Brave Tart’s (now inactive cause she’s writing a boog) blog for a recipe. http://www.bravetart.com. But cocoa butter? Really? No snark intended, just…these look so good I hate having to hunt down special ingredients. Could regular butter work?
hmmm. ok. I notice milk chocolate + nibs in the base and white chocolate in the caramel. Do they taste chocolaty at all, or does the PB really take over? Clearly I just need to make these and find out for myself, but for naming purposes…
Well, you have hit on one of my weaknesses here, which is peanut butter anything. And since I live in France, I have to make everything peanut flavored myself. So far, I’ve made peanut butter ice cream, peanut butter cups and, oh yes, peanut butter. Now, onto these. Thank you for bringing them to my attention!!!!
My favorite ice cream shop in St. Pete offers three peanut butter flavors on the regular, which is in large part why I love that place. One of their flavors is called Peanut Butter Rumble, which reminds me of these squares. Another ice cream flavor there is Peanut Butter Punch Out.
Hi Tim! I made these last night for a bake sale this weekend – they’re delicious! I’ve never added white chocolate to a caramel, it gives it a surprising texture. Your tip of adding a spoonful of water was spot on :) Do you think this recipe would also work with hazelnut butter instead of peanut?
YUM! Okay. I know this is totally wrong. And it won’t be the same. But I think I’m going to try making these with Grapenut Flakes instead of the feuilletine because I don’t have any feuilletine on hand, I do have Grapenut Flakes with all their crunchy malty flakiness, I’m impatient, and someone’s got to try, right? I’ll report back….
@K. Instead of Grapenut Flakes, maybe try cornflakes. In “Sweet Magic”, Michel Richard says they are close in texture and lightness to feuillantine, which he says is nothing more than crunchy bits of leftover crepe batter. One of his recipes uses them in a chocolate peanut butter cornflake crust.
I made these using cornflakes rather than the feuilletine (since that’s what I had on hand). In my experience, cornflakes are much coarser than feuilletine, and the flavour is totally different. Overall, perhaps not the best thing to substitute, though it was worth a try, and they were still super yummy. Just a note, 300g cornflakes and 300g feuilletine have different volumes; I crushed my cornflakes down to approximate 2/3 of their original volume, but my finished product still looked way different than the photos above. I will crush them even smaller the next time I make them, and may reduce the amount used.
The level of sweet versus salty in the squares was just right for me. Peanut butter is definitely the prominent flavour (yay!). The texture of the white chocolate caramel ganache is amazing, and I found myself wanting just to eat it by the spoonful. I must admit that I didn’t think the flavour of the cacao nibs stood up to the peanut butter, and didn’t think they added anything texturally (maybe because of the cornflakes?); will skip them next time I make these.
No idea what to call them… Salted peanut butter crunch caramels?
Hi Char- Thanks for letting everyone know! Yeah, cornflakes are just SO different from feuilletine…it is bound to lead to a bunch of different results. The cacao nibs are definitely noticeable in the original, and add some nice bitter contrast. And since feuilletine flakes are perfectly flat, they take up less room in the pan. Anyway, good for you for experimenting, though I am hoping you try with feuilletine at some point. : )
Is it best to stick to commercial brands of nut butter because of the difference in emulsion? Some of the natural peanut butter brands have a layer of oil sitting on top and I wonder if that would affect the recipe?
Hi Kate- Well, I think that the commercial stuff just tastes better than the “natural” stuff. So, that is my reasoning for using commercial in things. In the case of this recipe, Skippy is what they use in the kitchen, and so in an effort to accurately recreate the recipe, I suggest Skippy. My guess is that the recipe will still work with the “natural” stuff, but will be different. If you try, let us know!
Reporting back as requested! I was eager to make these and we had an artisinal (indeed, maybe ‘natural’ is not the best term) peanut butter in the house and I can’t source Skippy easily in NZ. So I just used what I had. Obviously I can’t compare mine to the skippy version but the base seems to be fine. Because there is no sugar in the nut butter I used I would recommend that others adjust the sweetness of the base slightly to compensate if you arent adding them to ice cream.
I did need to add a touch of water to the ganache and put it over a double boiler to get the right consistency. Once I did the gloss was stunning..
These truly are great and well worth making your own feuilletine for. They really are salty bittersweet.
Or… You know… PB & Cree
Hello! I don’t have any clever names for you, but I do have two quick questions: 1) Is there any advantage to using European vs. American butter here? 2) If left out at room temperature for a few hours (e.g. being served at a party), will the squares retain their shape, or will they get all melty? Thanks! :)
Dafna- So sorry for the delay, your comment ended up in spam for some reason. 1. Not really. 2. They’ll get soft and slightly messy. I prefer them cold/cool…but they’d be fine if they were out for a couple of hours.
Ok, I’ll be making these and on reading the instructions again (oh, for the 100th time) I realise that I’m confused re chilling the base before adding the topping: does the base have to be chilled completed before I’m adding the topping???
A little late to the party … I am mid recipe (base is chilling and working up courage to burn sugar). So happy to find this recipe. I go to Poppy whenever I visit Seattle and these are my favorite bite of the whole dinner. I’ve thought of ordering the dessert thali for 2 even when I’m alone – then I found out they would let me order some separately. A whole panl might be deadly. We’ll see :-)
One quick question – I assume that although the base is completely fluid the nibs stay intact. That’s what mine did. Is that right?