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Submitted by Chaya Bolel
1 cup golden syrup
1 cup peanut butter
1 cup sugar
5 cups rice crispies
3 eggs
1 teaspoon vanilla sugar
1/2 cup whip
1/4 cup sugar
1/4 cup caramel pudding
140 grams caramel chips
1/2 cup whip
1/4 cup smooth peanut butter
2 squares white chocolate
round cupcake molds
Melt peanut butter, sugar and syrup in a pan until it boils. Add the rice crispies and mix thoroughly until completely covered.
Spoon out approximately two and a half tablespoons of mixture into round silicon cupcake holders. Flatten evenly around the sides and bottom of the molds.
Place in the freezer.
Next, beat egg whites and both sugars in a bowl until thick, then add whip and continue beating. Add egg yolks and finally the caramel pudding.
Spoon some ice cream into the peanut chew molds and smooth over until flat.
Place back in the freezer until frozen. Next melt caramel chips, whip and peanut butter on a double boiler until combined.
Remove from heat and let it cool at room temperature stirring occasionally for a few minutes.
Remove peanut chew cups from the molds and spoon some caramel ganache over the ice cream neatly. Place back in the freezer for a few minutes.
Meanwhile, melt some white chocolate.
Remove peanut chew cups from the freezer and turn them over. On the other side, spoon neatly approximately one and a bit teaspoon of ganache and spread on top. Before the ganache dries, drizzle white chocolate over the top.
Remove from freezer at least 10 minutes before eating.
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