Written by Ben
I found this recipe in the magazine “fou de patisserie” n°10.
It is like an improved tastier Snickers bar, except there isn’t any chewy nougat sticking to your teeth.
I made it big as my apetite is so you can divide the size per two if you are afraid of eating too many calories. But, when you try one, you will go back for seconds . . .
The base is a shortbread. In the middle there is salted caramel with salted roasted peanuts on top.
Some good milk chocolate is drizzled on top to make a shell, et voila, super simple!!!
For 16 big snickers (4×8 cm)
Time: 45 min
Baking time: 15 min
200g soft butter
salted butter caramel:
230g heavy cream X2
180g sugar X2
Some salt (try with a small half teaspoon and add more if needed)
112g butter X2
4 g gelatin (2 sheets) X2
80g salted peanut
400g milk chocolate (choose a good one, like a Valhrona 40% or another one poor in sugar and rich in cocoa butter)
Some canola, grape seed oil or any flavorless oil to fluidify the chocolate. (optional)
Soften the butter with the back of a big spoon or a fork if it is hard.
Mix everything to obtain a kind of clumpy sand.
Roll out the dough. The thickness is about 5-7 mm.
(I choosed 7 mm because my bars are huges!)
tip: on a flat pan, roll out the dough between 2 silpats or two parchment papers, so you don’t need flour and it doesn’t get sticky on the table.
Put the dough in the fridge till it is hard enough to cut.
Cut the hardened dough and bake for 15 min at 180° C.
Heat the cream and put it aside. to heat the cream will avoid the caramel to harden suddendly in your pot.
Cook the sugar in a saucepan.
Be careful to not burn it. Do not stir it or sugar stuck on the side of the saucepan will burn in an horrible black smoke.
When everything melted and the color is light brown, drizzle the warmed up cream on it. stir vigorously with a whisk. While stirring, let it cook for 2-3 minutes.
-To know if the caramel is ready: put some droplets of caramel on a plate. If it solidify quickly, it is done.-
Add butter, gelatin and salt. Don’t go crazy on salt. Put just a few and add some more salt if needed.
Put the caramel in the fridge.
Fill a pastry bag with the caramel and spray it on the shortbreads.
Glue enough peanuts on the caramel.
While the bars are resting in the freezer, melt gently the milk chocolate on a double boiler or in a microwave, 30 sec. by 30 sec. (milk chocolate get thicker if you heat it beyond 45° C, because you start to cook the milk in it, so be carefull.)
If everything isn’t melted, stir the chocolate.
You can add some neutral in taste oil to fluidify the chocolate.
Put the hardened caramel bars on a wire rack, install a pan under and drizzle the chocolate.
Put the bars in the fridge or the freezer.