Barres choco-guimauves au beurre d'arachide
- Prep 15 min
- Total 1 hr 20 min
- Portions 36
La pâte à biscuits au beurre d'arachide réfrigérée vous permettra de préparer ces barres si facilement que vous en ferez encore et encore.
Créé le Jun 3, 2010
Ingrédients
- 1 emb. (rouleau) de pâte à biscuits au beurre d'arachide Pillsbury* réfrigérée
- 3 t. (750 mL) de mini guimauves
- 1/2 t. (125 mL) de grains de chocolat au lait
- 3/4 c. à thé (3 mL) d'huile
- 1 t. (250 mL) de bonbons enrobés de chocolat
Étapes
-
1Préchauffer le four à 350 °F (180 °C). Vaporiser d'enduit culinaire un moule de 13 x 9 po (33 x 23 cm). Avec les doigts enfarinés, étaler la pâte à biscuits uniformément dans le fond du moule afin de former la croûte. Faire cuire de 16 à 19 minutes ou jusqu'à ce que la pâte soit bien dorée.
-
2Saupoudrer la croûte de guimauves. Faire cuire 2 ou 3 minutes de plus ou jusqu'à ce que les guimauves aient gonflé.
-
3Entre-temps, mélanger les grains de chocolat et l'huile dans une petite casserole et faire fondre à feu doux en remuant jusqu'à l'obtention d'une consistance lisse.
-
4Saupoudrer les barres de bonbons. Verser la préparation au chocolat sur les barres chaudes. Laisser refroidir complètement, environ 45 minutes. Pour faire des barres, diviser en 6 rangées de 6 colonnes.
Valeur nutritive
Aucune information nutritionnelle n’est offerte pour cette recette
© 2024 ® / MC moulins généraux tous droits réservés
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