Recipes: HOMEMADE SNICKERS

INGREDIENTS

For the bottom chocolate layer

·         140g (or 5 ounces) milk chocolate

For the soft nougat layer

·         100ml (or ⅓ cup + 4 teaspoons) water

·         275g (or ¾ cup + 2 teaspoons) golden syrup

·         320g (or 1½ cup + 5 teaspoons) granulated sugar

·         1 egg white

·         pinch of salt

·         35g (or 2 tablespoons + 2½ teaspoons) granulated sugar

·         35g (or ¼ cup + 2½ teaspoons) powdered sugar, plus more for dusting

For the caramel peanut layer

·         330g (or 1 cup) dulce de leche

·         200g (or 7 ounces) toasted, salted peanuts

For the top chocolate layer

·         40g (or 5 ounces) milk chocolate

INSTRUCTIONS

Start with the bottom layer of chocolate:

1.      Line the bottom of a 20×21-cm (or an 8×8-inch) brownie pan/baking dish/serving dish with baking parchment.

2.      In the bowl of a double boiler, gently melt the chocolate until all of it has melted. Pour the chocolate into the lined dish and, using a rubber spatula or even the back of a spoon, spread the chocolate in an even layer. Place in the fridge to set.

While the chocolate layer is in the fridge, start with the nougat:

1.      In a large saucepan, combine the water, golden syrup and 320g (1½ cup + 5 teaspoons) granulated sugar. Heat over low heat, stirring to dissolve the sugar.

2.      Once the sugar has dissolved, crank up the heat to high and clip a sugar thermometer on the side of the pan.

3.      In the meantime, combine the egg white and salt in a medium-sized bowl. Mix until frothy, then add the remaining granulated sugar. Mix until white and foamy.

4.      Once the heating sugar syrup reaches 122°C/252°F, take the pan off the heat and slowly drizzle the hot syrup into the egg white, mixing continuously. At first it will seem that the egg white will never be able to ‘absorb’ the amount of syrup, but it will. Just add the syrup in a thin drizzle and take your time.

5.      Once all the syrup has been added, mix for 1 minute, then slowly add the powdered sugar and mix it in. Then, with the mixer set to high, beat the mixture until it becomes thick and dry and feels cool to the touch, about 10 minutes.

6.      Take the brownie pan with the chocolate out of the fridge and spoon the nougat on top of it. Using a rubber spatula, spread the nougat around in the pan, then dust your hands with powdered sugar and, using your hands, press the nougat into an even layer.

7.      Allow the nougat to set and dry overnight.

The next day, proceed with the caramel peanut layer:

1.      In the bowl of a double boiler, gently heat the dulce de leche until soft. Keep your eye on it, because you don’t want it to get hot. It’s okay if it’s a little warm, though. Stir in the salted peanuts and allow cooling to body temperature.

2.      Once the mixture has cooled sufficiently, spoon it on top of the nougat layer. Using the back of a spoon spread the caramel into an even layer. Place in the fridge to set for about 30 minutes.

In the meantime, melt some chocolate:

1.      In the bowl of a double boiler, melt the chocolate for the top chocolate layer. Pour on top of the chilled caramel/peanut layer and spread into an even layer with a spoon or a rubber spatula. Place in the fridge to set for about 1 hour.

To serve:

1.      Use a hot knife to cut individual snickers bars, or cut into thin slices (I’ve got a picture of how it should look in the post!). Can be stored in an airtight container for at least a few days, maybe longer, but mine didn't last that long!amazinginteriordesign.com