Name: Snickers bar
Yield: 8 servings

Ingredients

Yields

8 servings

Biscuit

100 gr. all purpose flour
75 gr. butter
50 gr. ground almond
50 gr. cane or brown sugar
30 gr. egg yolks (2)
7 gr. baking powder
2 gr. salt

Peanut and caramel filling

160 gr. heavy cream (35% fat)
100 gr. peeled and roasted peanuts
80 gr. glucose
80 gr. white sugar
55 gr. butter

Chocolate coating

180 gr. milk chocolate (43%)
30 gr. sunflower or nuetral oil

Directions

Prep. time

40m

Biscuit
- 100 gr. all purpose flour
- 75 gr. butter
- 50 gr. ground almond
- 50 gr. cane or brown sugar
- 30 gr. egg yolks (2)
- 7 gr. baking powder
- 2 gr. salt
- In a bowl, mix the butter at room temperature with the sugar. Then add the salt and the egg yolks.
- Then sift the flour and the baking powder and add in two times. Finally add the ground almonds. Mix together.
- Wrap the dough in cling film and refrigerate for at least 30 minutes.
- Meanwhile, on a baking tray lined with baking paper, draw a rectangle slightly larger than the base of our 23 x 6 cm baking tin.
- Take the dough out of the refrigerator and smooth it out to cover the area drawn on the baking paper to a thickness of about 1 cm.
- While preheating the oven to 180º C, put the dough in the fridge. Bake for 25 minutes.
- Leave to cool and set aside at room temperature until ready to use.
Peanut and caramel filling
- 160 gr. heavy cream (35% fat)
- 100 gr. peeled and roasted peanuts
- 80 gr. glucose
- 80 gr. white sugar
- 55 gr. butter
- Start by hydrating the gelatine in cold water for about 10 minutes.
- In a saucepan, heat the cream and glucose over medium heat until it comes to the boil.
- Meanwhile, in a frying pan, cook the sugar over medium heat until it turns a deep amber caramel.
- Then add the hot cream and glucose in a thin trickle and stir with the whisk. Some smoke will form, this is normal.
- Cook for 2-3 minutes until the mixture is smooth, no longer smoky and slightly thickened.
- Turn off the heat and let it cool slightly to 50º C.
- Then add the chopped butter and process with a hand blender. Add the chopped peanuts and transfer to a bowl. Set aside until use.
Chocolate coating
- 180 gr. milk chocolate (43%)
- 30 gr. sunflower or nuetral oil
- Start by melting the chocolate in a bain-marie or in the microwave in short batches at low power, making sure not to burn the chocolate.
- Then add the oil and stir in with a spatula.
- Set aside.
Assembly
- Cut out the biscuit to fit our 23 x 6 x 6 cm mould.
- Line the mould with baking paper and pour our peanut and caramel filling into it, smoothing it out with a spoon or spatula.
- Then place the biscuit on top and press down lightly so that there is no air between the biscuit and the filling.
- Now freeze the cake for at least 4 hours, ideally overnight.
- Once the caramel has hardened, reheat our chocolate coating to 38° C.
- Then place our frozen cake on a wire rack and cover it with the chocolate coating.
- Allow to thaw completely and store in the refrigerator until ready to eat. Leave at room temperature for about 15 minutes before serving.

Biscuit

100 gr. all purpose flour
75 gr. butter
50 gr. ground almond
50 gr. cane or brown sugar
30 gr. egg yolks (2)
7 gr. baking powder
2 gr. salt

Peanut and caramel filling

160 gr. heavy cream (35% fat)
100 gr. peeled and roasted peanuts
80 gr. glucose
80 gr. white sugar
55 gr. butter

Chocolate coating

180 gr. milk chocolate (43%)
30 gr. sunflower or nuetral oil

Snickers bar

Biscuit

Peanut and caramel filling

Chocolate coating

Biscuit

100 gr. all purpose flour
75 gr. butter
50 gr. ground almond
50 gr. cane or brown sugar
30 gr. egg yolks (2)
7 gr. baking powder
2 gr. salt

Peanut and caramel filling

160 gr. heavy cream (35% fat)
100 gr. peeled and roasted peanuts
80 gr. glucose
80 gr. white sugar
55 gr. butter

Chocolate coating

180 gr. milk chocolate (43%)
30 gr. sunflower or nuetral oil

Assembly

Peanut chocolate strawberry cheesecake

Kinder délice

Carrot cake

Soft caramel

Snickers bar

Biscuit

Peanut and caramel filling

Chocolate coating

Biscuit 100 gr. all purpose flour 75 gr. butter 50 gr. ground almond 50 gr. cane or brown sugar 30 gr. egg yolks (2) 7 gr. baking powder 2 gr. salt

Peanut and caramel filling 160 gr. heavy cream (35% fat) 100 gr. peeled and roasted peanuts 80 gr. glucose 80 gr. white sugar 55 gr. butter

Chocolate coating 180 gr. milk chocolate (43%) 30 gr. sunflower or nuetral oil

Assembly

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Biscuit

100 gr. all purpose flour
75 gr. butter
50 gr. ground almond
50 gr. cane or brown sugar
30 gr. egg yolks (2)
7 gr. baking powder
2 gr. salt

Peanut and caramel filling

160 gr. heavy cream (35% fat)
100 gr. peeled and roasted peanuts
80 gr. glucose
80 gr. white sugar
55 gr. butter

Chocolate coating

180 gr. milk chocolate (43%)
30 gr. sunflower or nuetral oil