Crunchy Peanut Caramel Bars: the chocolate bar you can make yourself

Cover the bottom of a large pan with about a fifth of the sugar and let it melt. Warm the cream in a second pan.

Add the remaining sugar in small portions and stir with the flat Whisk until the caramel is golden brown and viscous. If it gets too dark, it tastes bitter, so it's better to start again.

Stir in the soft butter, then the warm cream in two to three portions, carefully, as it steams strongly. Add the salt, pour into a Bowl and chill for at least 1 hour.

Warm the cocoa butter colors in a water bath. Place the Chocolate bar mold on baking paper, put white color on a spoon and draw a silicone brush over the edge, so that fine dots are speckled into the mold. Let it dry for 10 minutes.

Use the Airbrush to spray one end of the mold with the first color and the other end with the second color. You can leave the middle free. Wipe the mold and let it dry for 10 to 15 minutes.

Crush the sponge fingers into fine crumbs and mix half of them with the melted butter. Let cool.

Fill the mould with tempered Milk couverture, tap it, pour the couverture back out and put the mould in the fridge for 10 minutes.

Spread the peanuts over the mould, whole or chopped, but not too many. Pipe the creamy caramel from the piping bag over them and tap the mould gently.

Spread the cold sponge crumbs over it and press them down. Mix the remaining crumbs with Milk couverture, pour it over the mould and smooth it out. Chill for 15 to 20 minutes and turn the mould out.