Prep Time
20 Minutes
Cook Time
5 Minutes
Makes
3
Ingredients
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3 Mission Pita Pockets, halved and warmed
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40g Peanut Butter
200g milk chocolate melts
100g thickened cream
Pinch of salt
20g butter, melted
20g caster sugar
Pinch of Cayenne Pepper
1 teaspoon ground cinnamon
125g caster sugar
40g Salted Peanuts
Pinch cayenne pepper
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Instructions
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Step 1
Make the peanut brittle by melting 125g sugar in a medium saucepan over medium heat - do not stir the sugar until it has completely melted around the sides of the saucepan. Once the sugar has started to melt, swirl it in the pan to achieve a uniform colour. Cook until rich, golden, then remove from the heat.
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Step 2
Pour hot sugar out onto a paper lined tray and scatter with the peanuts and a sprinkle of cayenne pepper. Set aside to cool and harden. Once completely cool, roughly chop into rubble.
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Step 3
To make the ganache, heat the cream in a small saucepan until it just comes to the boil. Place the chocolate melts in a medium sized bowl, then pour the hot cream over the chocolate. Allow to sit for 5 minutes or until the chocolate has begun to melt, then add a little pinch of salt and whisk together until completely smooth. Add in the peanut butter and whisk to completely combine. Stir through 45g of the peanut brittle rubble. Set aside to cool and firm up.
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Step 4
Make the cinnamon sugar by combining 20g sugar, a teaspoon of ground cinnamon and a pinch of cayenne pepper.
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Step 5
Gently warm a Mission Pita Pocket and cut it in half. Spoon a couple of tablespoons of filling into each halved pita, brush with melted butter and sprinkle the outside with a generous helping of cinnamon sugar.
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Step 6
Bake at 180 °C in the oven for 5 minutes or until fragrant and gooey.
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Step 7
Layer the Mission Pita Pocket halves on a plate, sprinkle with additional peanut brittle and cinnamon to serve. Best enjoyed warm.
