Making this bar at home is simpler than you think. This no-bake dessert resembles its store-bought counterpart. Perfectly chilled, crunchy, and melt-in-your-mouth – it's the ideal recipe for any time of year!
A Strong Accent: 100% PEANOOT BUTTER Spread from Good Noot
Traditional Maxi King is associated with sweet caramel. In our recipe, we enhance this filling by combining dulce de leche with 100% PEANOOT BUTTER Peanut Spread from Good Noot. This is pure, 100% roasted peanuts with a smooth consistency. The addition of the spread perfectly cuts through the intense sweetness of the dulce de leche, giving the inside of the bar a deep, slightly salty, and incredibly nutty character.
Ingredients for Homemade Bars
Delicate Cream Cheese Mixture:
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300 g natural cream cheese (e.g., homogenized, at room temperature)
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2 tablespoons powdered sugar
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1 teaspoon gelatin
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40 ml cold water
Nutty Caramel Heart:
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1 tablespoon dulce de leche
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2 tablespoons 100% PEANOOT BUTTER Peanut Spread from Good Noot
Crunchy Glaze:
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100 g chocolate (preferably half and half: 50 g dark and 50 g milk)
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2 tablespoons chopped hazelnuts
Step-by-step preparation:
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Gelatin base: Pour cold water over the gelatin, mix, and set aside for a few minutes to swell. Then, briefly heat it (e.g., in a microwave or over a double boiler) until it completely dissolves, and set aside to cool slightly.
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Cream cheese mixture: Thoroughly mix the natural cream cheese with powdered sugar and the cooled, liquid gelatin until smooth.
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First layer: Spread about ¾ of the prepared cream cheese mixture into silicone bar molds. Place the mold in the refrigerator or freezer until the mixture sets firmly.
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Caramel-nut center: In a small bowl, mix the dulce de leche with two tablespoons of 100% PEANOOT BUTTER Spread. Remove the set cream cheese bases from the refrigerator and use the tip of a small spoon to make a gentle indentation in them. Fill these indentations with the prepared caramel-nut cream.
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Closing the bars: Spread the remaining cream cheese mixture over the filling, smooth the top, and return to the freezer for at least 30 minutes.
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Chocolate finale: Break the chocolate (milk and dark) into pieces and melt it in a double boiler. Add the chopped hazelnuts to the melted chocolate and mix. Once the glaze has cooled slightly, remove the frozen bars from the molds, thoroughly coat them with the chocolate and nut mixture, and place them on baking paper. Return to the freezer until the chocolate has completely set.
Done! Store in the refrigerator. Enjoy!
