Creamy Crunchy Peanut Delight

    Creamy Crunchy Peanut Delight

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    About this recipe: A great dessert or snack for those with a sweet tooth. Sponge cake is layered with sweetened cream, pecans and crushed Reese's crispy crunch bars. NOTE: This recipe contains raw eggs.

    Serves: 10 

    • 50g butter
    • 240g icing sugar
    • 2 teaspoons vanilla extract
    • 4 egg yolks
    • 350ml double cream, whipped
    • 1 (23cm) angel food cake
    • 360g Reese's crispy crunchy bars, crushed
    • 60g pecan halves

    Prep:15min  ›  Extra time:15min chilling  ›  Ready in:30min 

    1. In large bowl, cream together butter, sugar, vanilla and egg yolks. Fold whipped cream into butter mixture.
    2. Tear angel food cake into very small pieces. Place half of cake pieces in 20x30cm tin. Spread half of creamy mixture over cake pieces. Top with half of nuts and half of crushed crunchy bars. Repeat. Chill in refrigerator before serving.

    Reese's crispy crunchy bar

    Is an American candy that can be purchased in speciality shops or online.

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