Amoretti.com
Welcome!
Amoretti products are now available internationally.
Amoretti products are now available in Canada. Place your order at: amazon.ca
Amoretti products are now available in the UK and EU. Place your order at: amazon.co.uk

Archive for on-the-go snack

White Chocolate Peanut Caramel Bars, Dessert Bars, White Chocolate spread, Chocolate spread, peanut butter bars

Decadent, crunchy and chewy, you’ll simply fall in love with these White Chocolate Peanut Caramel Bars!

Letting our White Chocolate Peanut Spread steal the show, these bars are perfect bite-sized treats for parties, potlucks, and barbecues. Or just make them as decadent treats to enjoy at home! The dessert superstar line-up starts with a sweet, light shortbread base. It’s an excellent support for the caramel mixed with white chocolate and chopped, dry roasted peanuts for a luscious gooey and crunchy texture combination. Then our simply delicious White Chocolate Peanut Spread is melted and spread over the top for a creamy topping. Finish it off by dropping mini pretzels in, and we’ve got a home run!

Ingredients

Directions

    1. SHORTBREAD BASE: Lightly grease, or spray, a 7-inch square cake pan. Line with parchment paper with the ends overhanging. Lightly spray the parchment paper.
    2. Cover and chill for a minimum of 4 hours or overnight.
    3. In a food processor or mixer, combine the flour and sugar.
    4. Add the cold, cubed butter and Madagascar Bourbon Vanilla Extract and mix, or pulse, until the dough is like coarse breadcrumbs.
    5. Press the dough into the parchment-lined cake pan and chill in the freezer for 10 minutes.
    6. Dock the dough and bake in a 350°F degrees oven for 30 minutes, until light golden brown.
    7. Cool on a wire rack for 15-20 minutes.
    8. PEANUT CARAMEL: Once the base has cooled, begin making the caramel. In a medium saucepan, dry caramelize the sugar slowly.
    9. Warm the cream.
    10. Once all the sugar has melted and it is a reddish-brown color, remove from the heat and whisk in the warm cream.
    11. Add the butter and return the saucepan to medium heat and cook to 240°F degrees.
    12. Remove from the heat and strain the caramel, if there are bits of sugar that have not dissolved.
    13. Add the peanuts and stir to combine.
    14. Pour the caramel over the shortbread base and smooth to even it out. Let this set for about 3 hours or overnight.
    15. TOPPING: Melt the White Chocolate Peanut Spread slowly in the microwave, just until melted, not too hot.
    16. Pour over the set caramel and drop pretzels onto the top.
    17. Let this set for one hour.
    18. At this point, if desired, you can drizzle white and dark chocolate over the top.

      • You may want to wear gloves in step 9, as the caramel will steam and can splatter as you whisk in the cream.
      • If there are clumps in the white chocolate peanut spread that are not melting, stir them until they melt, which helps keep the spread cool, but warm enough to pour. Or melt the spread over a double boiler.

Peanut Butter Cookies

Friday, September 23rd, 2016
peanut butter cookies, cookies, peanut praline, vanilla extract

An easy to follow recipe for all you peanut butter lovers!

Ingredients

    vanilla madagascar bourbon extract, peanut praline, peanut butter cookies

    Tasteful ingredients
    will take your recipe to a new level of greatness!

Directions

    1. Sift flour and baking soda together, and set aside.
    2. Cream butter and sugars.
    3. Scrape bowl.
    4. Add egg and Amoretti Vanilla, mix to combine.
    5. Scrape bowl.
    6. Add flour mixture, mix to combine.
    7. Scrape bowl.
    8. Using ice cream scoop, place scoops of dough onto parchment- or silpat-lined sheet pans or cookie sheets.
    9. Bake at 300°F for 18-25 minutes, turning pan half-way through baking time.
    10. Cool completely on rack. Cookies will continue to bake a bit once out of the oven.