Snickers are just too amazing, I have this real love for them, not only me my whole family do as well…they have everything nuts, caramel, nougat and chocolate so what’s not to love? when I see any recipes relating to snickers I get so excited I want to try them all!!! but I know they are quite fatty so I have made a pact with myself that I will only make them as a treat.
I had seen this recipe a while ago and was drooling at my screen and decided it’s time to use that treat card especially as it was for my birthday weekend.
According to the recipe I thought these bars would be the same as having a snickers bar and I imagined that the base of the bars would be a chewy cake texture a bit like nougat, but they were more cake like then the chewy cake texture so I wouldn’t say they are what I imagined and wasn’t as nice as I expected but they were nice but in a different way. I also made the caramel quite dark(I looked at the shade of caramel from the recipe) when I should have left it slightly more caramel colour as the caramel did taste a bit burnt also this caramel did take a very long time to make. I would recommend using the caramel sauce from this recipe, it doesn’t take as long and it’s just as good or even better. These bars taste better a day or two after it’s been made I think the flavour sinks in a lot more.
These are nice but they are no comparison to an actual snickers bar. I would try then if you want to try more of a cakey bar, they are not hard to make and would be great to give as a gift.
- 4 - eggs (I used medium)
- 225 g - sugar
- 1 - vanilla bean (I used 11/2 tsp vanilla extract)
- 290 g - plain flour
- 1 tsp - baking powder
- 225 g - sugar
- 65 ml - water
- 85 ml - double cream
- 1 tsp - vanilla extract
- 70 g - unsalted butter
- 3 1/2 – 5 oz - salted peanuts
- 250g - good quality chocolate/cooking chocolate
- 1. In bowl that will fit over a pan of water of simmering water add the sugar, eggs and vanilla. Whisk gently until the sugar has dissolved.
- 2. Transfer the mixture to a mixing bowl and beat until fluffy.
- 3. In a separate bowl mix together the flour and baking powder.
- 4. Once the mixture is thick and has a ribbon like texture then fold the flour mixture in.
- 5. Preheat the oven at 190°C. Grease and line a 8 x 12" tin or 8" with a high base.
- 6. Bake for 10 -15 mins.
- 7. Leave to cool.
- 1. Put the sugar and water in a high based saucepan and place on a medium heat. Stir gently until the sugar has dissolved. This took a long time so be patient.
- 2. Increase the heat to high and bring to the boil without stirring. Allow to bubble away until the mixture turns to a rich amber colored caramel, then take the pan off the heat. (Be CAREFUL and watchful as the colour turns really quickly so keep an eye on it). I looked at the blog as a reference to the colour but I prefer a more caramel colour then darker caramel I did. Once you have desired colour switch the gas off.
- 3. Add the cream be careful as it will rise up. Then add the butter and vanilla and stir until everything is combined.
- 4. Leave the sauce to cool for 15 mins. Then add the peanuts and stir.
- 1. Spread the caramel layer over the cooled cake layer.
- 2. Chill in the fridge for 5 hours or overnight (I did mine overnight)
- 3. Melt the chocolate over a bain marie or in the micro with 30 sec intervals.
- 4. Cut the bars into the desired size.
- 5. Coat each bar with chocolate and I placed them on a tray lined with parchment paper.
- 6. Leave the chocolate to cool.
- 7. Enjoy 🙂
- For the bottom base use a high based tin as mine did rise quite a lot.
