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Preparation time: 15 minutes + chilling time
Cooking time: None
Serves: 81 (makes)
Each pacoca provides 42 cals, 3g fat (of which 1g saturates), 4g sugar and 0.04g salt per portion.
Ingredients
- 9 whole graham crackers*
- 1¾ cups dry roasted peanuts
- 2 tbsp sugar
- 400g (14oz) tinned sweetened condensed milk
- ½ tsp vanilla extract
- Dash Himalayan sea salt (coarse sea salt or kosher salt are provided as alternatives)
*Not sure that graham crackers are available in Spain (or Europe), so an alternative is digestive biscuits. The
graham crackers are to be crushed, and the 9 crackers would equate to 1½ cups of crumbs, so you will be looking at needing enough digestive biscuits that when crushed will achieve 1½ cups of crumbs.
Method
1. Line a 9in square baking pan with parchment, letting ends extend up sides. Place graham crackers and peanuts in a food processor; pulse until just ground. Add sugar; process 10 seconds. Add sweetened condensed milk, vanilla and salt; pulse until dough comes together.
2. Press dough into prepared pan. Refrigerate, covered, at least 4 hours or overnight. Lifting with parchment, remove from pan. Cut into squares. Store in an airtight container.
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