Name: Snickers bar
Yield: 8 servings

Ingredients

Yields

8 servings

Biscuit

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

Peanut and caramel filling

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

Chocolate coating

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

Directions

Prep. time

40m

Biscuit
- 100 g all purpose flour
- 75 g butter
- 50 g ground almond
- 50 g cane or brown sugar
- 30 g egg yolks (2)
- 7 g baking powder
- 2 g 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 g heavy cream (35% fat)
- 100 g peeled and roasted peanuts
- 80 g glucose
- 80 g white sugar
- 55 g 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 g milk chocolate (43%)
- 30 g 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 g all purpose flour
75 g butter
50 g ground almond
50 g cane or brown sugar
30 g egg yolks (2)
7 g baking powder
2 g salt

Peanut and caramel filling

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

Chocolate coating

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

Snickers bar

Biscuit

Peanut and caramel filling

Chocolate coating

Biscuit

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

Peanut and caramel filling

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

Chocolate coating

180 g milk chocolate (43%)
30 g 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 g all purpose flour 75 g butter 50 g ground almond 50 g cane or brown sugar 30 g egg yolks (2) 7 g baking powder 2 g salt

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

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

Assembly

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Biscuit

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

Peanut and caramel filling

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

Chocolate coating

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