Toasted bread fingers dipped in orange-scented chocolate-peanut coating, chilled until crisp.
ABy Anne
Servings
8
8 slice sandwich bread
2 tbsp unsalted butter
1 cup dark chocolate chips
0.5 cup smooth peanut butter
0.25 cup powdered sugar
1 piece navel orange
2 tbsp orange juice
0.5 tsp vanilla extract
0.25 tsp salt
1 tsp vegetable oil
0.25 cup chopped peanuts
0.25 tsp sea salt flakes
Calories
390 kcal
Protein
10g
Carbs
43g
Fat
22g
Fiber
5g
Sugar
18g
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Prepare bread sticks
1. Trim crusts from the sandwich bread, then slice each piece lengthwise into 3 even fingers so they resemble bread sticks.
8 slice sandwich bread
2. Melt the unsalted butter in a large nonstick skillet over medium heat, then add the bread fingers in a single layer and toast, turning often, until all sides are golden and crisp; transfer to a plate to cool completely.
2 tbsp unsalted butter
Make orange coating
3. Finely grate the zest from the navel orange into a heatproof bowl, then squeeze the orange and measure out the orange juice needed for the recipe.
1 piece navel orange,
2 tbsp orange juice
4. Add the dark chocolate chips, smooth peanut butter, powdered sugar, vanilla extract, salt, vegetable oil, and the measured orange juice to the bowl with the orange zest.
1 cup dark chocolate chips,
0.5 cup smooth peanut butter,
0.2 cup powdered sugar,
0.5 tsp vanilla extract,
0.2 tsp salt,
1 tsp vegetable oil
5. Set the bowl over a saucepan of gently simmering water, making sure the bottom does not touch the water, and stir until the chocolate mixture is completely melted, glossy, and smooth; remove from heat and let it thicken slightly at room temperature.
Dip and chill
6. Line a baking sheet or large plate with parchment paper, then dip each cooled bread finger about two-thirds of the way into the warm orange chocolate-peanut mixture, letting the excess drip off, and lay them on the parchment.
7. Sprinkle the dipped ends with chopped peanuts and a small pinch of sea salt flakes while the coating is still tacky.
0.2 cup chopped peanuts,
0.2 tsp sea salt flakes
8. Refrigerate the tray until the coating is firm and crisp to the touch, then serve the orange chocolate bread sticks chilled or at cool room temperature.
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