Dessert "Khalvinka"

Description

Originally wanted to do the usual sunflower halva, but caught the eye of toffees, then played up the fantasy and that's what happened. Dessert, or candy, or mini cakes as you like. Double-layered stuff, the biscuit and caramel with dried cherries and a delicate aroma of citrus, the top layer of sunflower halva with chocolate, and completes all a bit of chocolate and nut. Learn well, very tasty, tea, coffee or simply to eat in front of TV )))

Ingredients

Cookies

300 g
Toffee

150 g
Milk

70 ml
Butter

50 g
Cherry

100 g
Lemon peel

1 Tbsp
Sunflower seeds

3 cup
Flour

2 cup
Sugar

200 g
Water

100 ml
Vegetable oil

50 ml
Vanilla
Dark chocolate

100 g

Cooking

Dried cherries (candied) soak in warm water if hard. Drain the water, cut. I have the black cherry was not enough, added a bit of dried pineapple. With lemon to remove the zest.

Cookies chop, to get half the mass of chips, the second half of pieces.

Toffee, milk and butter folded into a saucepan, put on low heat and stir to melt the caramel mass to a homogeneous mass.

In the crushed biscuits, add the chopped candied peel, pour the caramel and stir.

Rectangular in shape covered with parchment paper (or foil) so that the ends hung out. The free edge of the paper lubricated with oil. At the bottom of the form put a layer of caramel-pechenocnuu mass, level and put into the refrigerator for 30-40 minutes.

For halva sunflower seeds lightly fry and grind into flour in a blender or mince.

Flour fry in a dry pan until Golden brown, it will look slightly pinkish.

Roasted flour mixed with the scrolled seeds. For more homogeneous paste of this mixture, it is possible to scroll through a meat grinder, but I love to come across small particles of seeds. Chocolate chop and add to semeno-flour mixture. I added a little extra white chocolate.

Water, sugar, vanilla and butter to boil, to dissolve sugar. For lovers of sweeter you can put 200 g of sugar, I have enough 150 g chocolate gives the sweetness, and I don't like cloyingly sweet. Mix the syrup and the dry mixture to put on top of the caramel mass, flatten, cover with plastic wrap and put into the refrigerator for 3-4 hours.

When the mixture hardens, carefully pull it over sveshivalis the ends of paper cut into squares of desired size. I cut approximately 1,5x1,5 cm, one bite, for once and all in my mouth send )))

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