Peanut Christmas Log with Caramel and Vanilla

• 150 g granulated sugar
• 40 g butter
• 120 ml cream
• 1 teaspoon salt

For the Layer:

• 100 g peanut butter (smooth or crunchy)
• ½ cup roasted peanuts

Top Coating (Ganache):

• 150 g milk or dark chocolate
• 120 ml cream
• 1 tablespoon butter

Preparation

🥜 1. Base Preparation

1. Grind the biscuits in a food processor until finely crushed.
2. Mix the crushed biscuits with melted butter and coarsely chopped peanuts until the mixture is evenly coated.
3. Press this mixture into the bottom and sides of a bûche (log) mold, creating a firm base.
4. Chill the base in the freezer for 10-15 minutes to set.

🍯 2. Caramel Preparation

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