I saw this one on the ‘Leite’s Culinaria’ site and knew I had to try it. Snickers is my man’s favourite chocolate and this homemade, salty version went down a treat.
- Butter (just for greasing the tin)
- 225g milk chocolate chopped (I used Whittaker’s)
- 3/4 cup sugar
- 1/4 cup water
- 1/3 cup cream, at room temperature
- 170g white chocolate chopped (Whittakers, again)
- 130g salted peanuts
1. Line the bottom and sides of a loaf tin with baking paper. Lightly butter the paper.
2. Heat the milk chocolate until the chocolate is smooth (I used microwave with caution, otherwise do the double boiler method). Pour half the milk chocolate into the prepared loaf tin and spread it evenly with a spatula. Place the tin in the freezer until the milk chocolate is cold. Set the spare melted milk chocolate aside.
3. Once the loaf tin contents are cool, combine the sugar and water over a low heat. Stir occasionally until the sugar is dissolved and the liquid is clear. Increase the heat to medium-high and boil, without stirring, until the sugar starts turning golden brown at the edges. Cook a further 3 minutes, swirling the mixture together by gently tilting the pan over the heat and ensure the color of the caramel is even.
4. Immediately remove the pan from the heat and cautiously add the cream. Stir until blended. Add the white chocolate and stir until the chocolate is melted. If you really liked salted baking, you could add 1 tsp of salt here. I didn’t. Add the peanuts and stir. Let cool for 5 minutes.
5. Pour the peanut mix over the cooled milk chocolate in the loaf tin and spread it evenly. Freeze until cold and firm.
6. Once the layer is cold, reheat the remaining milk chocolate and pour it over the peanut layer. Freeze for 20 to 30 minutes.
7. Pull paper off and slice up into delicious little bites. It’s rather rich so you don’t need much of a mouthful to be satisfied!